Colorful pasta salad bursting with veggies, creamy dressing, and vibrant flavors, ideal for festive sharing and casual meals.
# Ingredient List:
→ Pasta
01 - 14 oz rotini or fusilli pasta, preferably multicolored
→ Vegetables & Mix-Ins
02 - 1 cup cherry tomatoes, halved
03 - 1 cup yellow bell pepper, diced
04 - 1 cup purple cabbage, shredded
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup shredded carrots
07 - 1/2 cup sweet corn kernels, cooked or canned and drained
08 - 1/2 cup cucumber, diced
09 - 1/4 cup black olives, sliced
10 - 1/4 cup red onion, finely diced
→ Dressing
11 - 1/3 cup mayonnaise
12 - 1/3 cup Greek yogurt
13 - 2 tablespoons white wine vinegar
14 - 1 tablespoon lemon juice
15 - 1 tablespoon honey or agave syrup
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon garlic powder
18 - Salt and freshly ground black pepper, to taste
→ Garnish
19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons rainbow sprinkles, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add rotini or fusilli and cook until al dente per package guidance. Drain thoroughly and rinse under cold running water until fully cooled.
02 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, yellow bell pepper, purple cabbage, baby spinach, carrots, corn, cucumber, black olives, and red onion.
03 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, white wine vinegar, lemon juice, honey or agave syrup, Dijon mustard, garlic powder, salt, and pepper until creamy and homogenous.
04 - Pour the prepared dressing over the pasta and vegetable mixture, gently folding until all ingredients are evenly coated.
05 - Cover and refrigerate for at least 15 minutes to allow flavors to blend and salad to chill.
06 - Immediately before serving, sprinkle with fresh parsley and, if desired, add rainbow sprinkles for visual appeal.
