Rainbow Pasta Salad

Name: Rainbow Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serves, 4 serving(s)
Ingredients: 473.18 ml tri-color spiral pasta, measure from dried uncooked pasta; 1 red capsicum, diced (red bell pepper); 236.59 ml frozen peas; 118.29 ml corn kernel (can use fresh, frozen or canned); 29.58 ml olive oil; 9.85 ml mustard; 14.79 ml lemon juice (can add more to taste); 1.23 ml fresh ground black pepper (or to taste)

Submitted by Jubes

"A colourful pasta salad. Serves 4- easily multiplied for a larger number. If you would like a bit more zing to this dish- finely chop a red chilli and add with the salad dressing. Adapted from a recipe found in "Healthy Food""magazine. For a gluten-free version use gluten-free pasta and mustard- as gf pasta tends to break up somewhat when cooked is best to be sure pasta is just cooked rather than cooked longer."

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Ready In:: 25mins
Ingredients:: 8
Yields:: 4 serves
Serves:: 4

ingredients

Pasta Salad Ingredients
473.18 ml tri-color spiral pasta, measure from dried uncooked pasta
1 red capsicum, diced (red bell pepper)
236.59 ml frozen peas
118.29 ml corn kernel (can use fresh, frozen or canned)
Dressing Ingredients
29.58 ml olive oil
9.85 ml mustard
14.79 ml lemon juice (can add more to taste)
1.23 ml fresh ground black pepper (or to taste)

directions

Cook pasta in a saucepan of boiling water, adding peas, capsicum and corn in last two minutes of cooking time. Drain.
Place pasta into a serving bowl.
To make the dressing- whisk together all the dressing ingredients or shake well in a glass jar.
Pour a small amount of the dressing over the salad to coat the pasta. Refrigerate.
When ready to serve pour the remaining dressing over the pasta and mix through .