Ingredients
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500gr Farfalle pastaOr any other pasta you prefer
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Red Bell Pepper
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Orange Bell Pepper
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Yellow Bell Pepper
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Cherry tomatoes
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Olives
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Carrots
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Sweetcorn
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Peas
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200gr Feta cheese
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4 tbsp Hellmann's Mayonnaise with Olive Oil
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1 tbsp Maille Dijon Mustard
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1 tbsp Honey
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Salt & pepper
I’m gonna be honest, I made this as a starter on Easter Sunday, ha! It was a great weekend in Malta, weather-wise, and with a big main course on the menu, I was looking for something fresh to start with. You can add any veggies you like, the secret to delicious pasta salads is indeed the dressing. Happy Spring!
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Steps
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1
Done
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Cut all your veggies and place in a large bowl. |
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2
Done
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Prepare the dressing by mixing, in a separate bowl, the Hellmann’s Mayonnaise with Olive Oil, Maille Dijon Mustard & the honey, and season with salt & pepper. |
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3
Done
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Add the dressing to the veggies, mixing well until they are all covered. Finally, add the cook & chilled pasta, and crumble the feta on top. |
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4
Done
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Serve very cold. Enjoy! |
