Ingredients
- 500gr Farfalle pastaOr any other pasta you prefer
- Red Bell Pepper
- Orange Bell Pepper
- Yellow Bell Pepper
- Cherry tomatoes
- Olives
- Carrots
- Sweetcorn
- Peas
- 200gr Feta cheese
- 4 tbsp Hellmann's Mayonnaise with Olive Oil
- 1 tbsp Maille Dijon Mustard
- 1 tbsp Honey
- 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
1 Done | Cut all your veggies and place in a large bowl. |
2 Done | 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. |
3 Done | 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. |
4 Done | Serve very cold. Enjoy! |
