Rainbow Pasta Salad

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.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 serves

Ingredients

• Pasta Salad Ingredients

• 2  cups tri-color spiral pasta, measure from dried uncooked pasta
• 1  red capsicum, diced (red bell pepper)
• 1  cup  frozen peas
• 1⁄2 cup corn kernel (can use fresh, frozen or canned)

• Dressing Ingredients

• 2  tablespoons olive oil
• 2  teaspoons mustard
• 1  tablespoon lemon juice (can add more to taste)
• 1⁄4 teaspoon fresh ground black pepper (or to taste)

Directions

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