I was asked to bring a pasta salad to a friend’s birthday party tonight and didn’t have time to stop by the store for Italian dressing, so I just threw together what I had on hand. Everyone seemed to like it. A couple people asked for the recipe, and the hostess even asked if she could keep some for tomorrow. 🙂 So, here’s the recipe:
1 c. mayonnaise (we use Duke’s)
3 Tbsp. dijon mustard (we use Emeril’s)
2 cloves garlic, minced
3 Tbsp. capers
1 box whole wheat rotini pasta noodles
1/4 red onion, finely diced
1 summer squash, chopped into bite size pieces
1 carrot, peeled into thin strips and cut in bite size pieces.
1 1/2 oz. freshly grated parmesan cheese (reserve about 1 Tbsp. for topping)
1. Cook pasta according to package directions.
2. Meanwhile, mix together dressing ingredients in small bowl.
3. Chop vegetables (Note: I peeled the carrots, then kept using the vegetable peeler to make thin strips of carrot; this worked much better than chopping it into hard to chew chunks. Then I roughly chopped the long strips into bite size strips.)
4. Drain and cool pasta with cold running water.
5. Toss cooled pasta with vegetables.
6. Fold in dressing.
7. Top with 1 Tbsp. parmesan cheese.
8. Enjoy chilled or at room temperature.
Remember to refrigerate mayonnaise-based dishes. Do not let them sit out for more than 2 hours to avoid salmonella poisoning.