this easy to make pasta has a creamy sweet savory flavor with no mayo in it. Light and delicious and very easy to prepare!
Servings 12servings
Ingredients
1bag(500g) farfalle pasta
1cupcherry tomato cut in half
1cupcapsicum diced3 different colors
1cupcucumber diced
1/2cupred onioncut into thin slices
1Small handful of fresh basil leavesjulienned
1Small handful of fresh parsley leaves
1/2cuppineapplediced
Dressing:
1cupolive oil
½cupred grape vinegar
2tbsp.Dijon mustard
2tbsp.yellow mustard
1small batch fresh parsley1 cup lightly packed
1Small batch fresh basil1 cup lightly packed
4clovegarlic
1cuppineapple diced
Salt and pepper to taste
Instructions
STEP 01: Cook your pasta according to instructions to al dente.(check article for tips on how to cook the perfect pasta)
STEP 02: Meanwhile wash and cut all your veggies.
STEP 03: In a blender or small mixer add all the dressing ingredients and blend till you have a smooth sauce. Taste and add more salt, pepper and vinegar to your taste.
STEP 04: After the pasta is done cooking and while it’s still warm, combine the chopped veggies and pasta in large deep bowl. Pour ½ the sauce over the veggies and pasta in and mix it till everything is coated in the sauce.
STEP 05: Set the other half of the sauce in a sauce cup to serve and pour your salad into your serving bowl. Drizzle some extra sauce just before serving and enjoy !
Notes
You can double the sauce if you like your salad creamier and moister texture and serve aside so you can add as needed.
This salad flavors gets even better the next day. You can cook the pasta, make the dressing and chop your veggies and pineapple in advance and mix it with half of the sauce and store it in the fridge. Just keep the fresh herbs and the other half of the sauce to add just before serving. It will help prevents the salad from getting soggy and dry and it will help it look pretty and fresh when serving.
You can mix and play with your veggies choice also to whatever you have available, but I found over many trials that this combination work perfectly.
Because there is no mayo in this salad, you can keep any leftovers for up to 5 days in the fridge. And for any extra sauce you can keep it also separately for a week and use with other salads also.