This delightful salad combines the sweetness of honey with the tanginess of mustard, creating a dressing that is truly irresistible. The creamy texture of the pasta pairs beautifully with fresh vegetables, making it not only a feast for the palate but also a visual treat.
Ingredients
Scale:
8 ounces of rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper (red or yellow), diced
1 cup sweet corn (fresh or canned)
1/2 red onion, finely chopped
1/2 cup shredded carrots
1/2 cup fresh parsley, chopped
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
Prepare the Dressing: While the pasta cooks, in a medium bowl, whisk together the mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
Drain and Cool the Pasta: Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Let it cool for a few minutes.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, sweet corn, red onion, carrots, and parsley. Gently fold in the dressing until everything is well coated.
