Summertime Pasta Salad
16 oz. rotini noodles
6 oz. baby carrots (the smaller the better)
6 oz. sweetcorn, halved lengthways
4 – 5 oz. snow peas
6 oz. young asparagus spears, trimmed
3 – 4 oz. purple onion, sliced thin and cut in half
2 tsp. white wine vinegar
2 tbsp. extra virgin olive oil
2 tsp. mustard powder
3 tbsp. Italian dressing
Cook the pasta until tender. At the same time, cook the carrots and sweet corn in a second pot of salted water for 2- 3 minutes.
Add in the snow peas and carrots, cook for another 2 minutes (carrot test: should be tender but still slightly crispy). Drain all the veggies and refresh under cold water. Drain.
Place veggie mixture into a mixing bowl, add the purple onions and toss.
Drain your pasta and refresh it under cold water as well. Mix the vegetables.
Mix the vinegar, oil, mustard powder and dressing in a jar. Add salt and pepper to taste. Mix well.
Pour over the salad and toss well. Can be served immediately or chilled in the fridge.