This vegetable pasta is colorful and tasty with fresh herbs and light mayonnaise/mustard dressing
Recently I hosted a baby shower for a friend and lunch was served. My fellow hostess provided a sub sandwich and I had the side dishes to prepare. I decided on one of my favorites, a colorful vegetable pasta salad. I believe vegetable pasta salads are my standby go to recipes but I am never quite sure what spices or herbs to use and how much. Today I chose to use less salt, more herbs, and more mustard. It became the perfect combination.
A friend years ago said, use mustard – lots of mustard – and I have ever since. I added Dijon for the spice along with yellow mustard. The herbs I chose partly because of what I had growing in my little winter garden. I have been growing chives (one of my favorites) and thyme for a few seasons but this fall I just put in a new one, “salad burnet”. I picked it up at a local herb garden spot and thought it was pretty plus it said “good in salads, sauces, and soups”.
I threw in lots of vegetables for the crunch, color, and flavor. All together it was pretty and flavorful and yummy – a perfect side to the sub sandwich.
Vegetable Pasta Salad
- 1 1/2 cups dried bowtie pasta (precooked)
- 2 carrots (peeled and diced)
- 3 mini red peppers (seeded and minced)
- 1 stalk celery
- 2 green onions (all the white and green - cut into 1/2 inch pieces)
- 1/2 cup greens peas (frozen - thawed)
- 1/2 cup mayonnaise (I used light)
- 1 1/2 TBS Dijon mustard
- 1 1/2 TBS yellow mustard
- 2 sprigs thyme (minced)
- 4 sprigs chives (minced)
- 1 sprig salad burnet* (minced)
- 1 tsp salt (to taste)
- 1/2 tsp coarse pepper (to taste)
- Cook pasta to al dente according to directions on the package
- Drain and rinse pasta
- In a large bowl put all your diced vegetables
- Add the pasta and stir to mix
- Sprinkle thyme, chives, and salad burnet all over pasta vegetable mixture and mix
- In a small bowl add mayonnaise, mustards, salt, and pepper; stir to mix all in
- Scoop mayonnaise/mustard mixture into bowl with pasta and vegetables; mix in
- Refrigerate about 1 hour to chill and incorporate flavors
A couple of tips for you that have taken me lots of years to learn: 1) let the salad chill for an hour to really bring out all the flavors together and 2) mix your salad first in 1 large bowl and then transfer it to a clean serving bowl – this gives you room to mix and prettier to serve in a clean bowl without the mixed dressing all over the sides.
What is your favorite salad to serve at gatherings?