Pasta salad is a staple for summer barbecues. This has all of the retro flavours of that classic salad with a fresh-tasting creamy dressing made with a few simple ingredients and plenty of veggies. Vary the vegetables based on what’s in your garden or crisper.
- Prep: 15 min
- Cooking: 20 min
- Creamy Dressing
- 1 cup (250 mL) 18 % cream or 10 % cream
- 1 tbsp (15 mL) Dijon mustard or dry mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) white wine vinegar or red wine vinegar
- Pasta Salad
- 4 eggs
- 12 oz (375 g) fusilli or other short pasta
- 1 cup (250 mL) frozen green peas thawed
- 2 bell peppers any colour, diced
- 1 cup (250 mL) shredded carrots
- 2 green onions thinly sliced
: In a measuring cup or bowl, whisk together cream, mustard, salt and pepper. Gradually whisk in vinegar; cover and refrigerate for at least 10 min, until thickened or for up to 8 hours.
: Meanwhile, place eggs in a saucepan; add cold water to cover by 1 inch (2.5 cm). Bring to a boil over high heat; remove from heat, cover and let stand for 15 min. Run cold water into pan to gradually cool eggs; let stand in cold water until chilled.
While eggs are cooking, in a large pot of boiling salted water, cook pasta according to package directions until almost tender. Add peas and cook for 2 min. Drain and rinse until cold water until cooled. Drain well and transfer to a large bowl.
Peel and coarsely chop hard-cooked eggs; add to pasta in bowl with bell peppers and carrots. Toss to combine. Add dressing and toss until salad is evenly coated. Serve sprinkled with green onions.
To make the salad ahead, toss the salad with half of the dressing, then refrigerate in an airtight container, keeping extra dressing in a separate container, for up to 2 days. Just before serving, add remaining dressing and toss to coat. Add the green onions just before serving.
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Top 5 Nutrients
|Calcium:||6 % / 68 mg|
|Vitamin C:||71 %|