Creamy Vegetable Pasta Salad
This salad has a fantastic fresh taste with crunchy veggies and a creamy sweet and tangy sauce.
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Servings: 6
Ingredients
Sauce
- 1 cup Mayonnaise
- 1 tbsp apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon each salt and pepper
Pasta Salad
- 2 cups uncooked macaroni or other round pasta
- 1/2 cup chopped bell pepper
- 1 cup broccoli florest - chopped small
- 1/2 cup chopped carrots
- 1/3 cup chopped celery
- 1 tbsp chopped fresh parslet
Instructions
- Cook the pasta noodles according to the package directions.
- When the pasta is finished, rinse it in cool water and place it in the refrigerator to cool. (You can do this step the night before or the day before.)
- Whisk together the ingredients for the sauce and set it aside.
- Chop the vegetables and parsley into bite-sized pieces.
- Fold the sauce into the cooled pasta.
- Toss the veggies and pasrly with the creamy pasta.
- Serve or refrigerate.
Notes
Krazy Kitchen Mom Tips
- To stop the pasta from sticking to the bottom of the pan while cooking, stir it after 1-minute to loosen any noodles that may be starting to stick.
- This is a flexible recipe - use any type of rounded pasta noodle you like and any fresh vegetables that you like.
- This recipe will last up to 5 days in an airtight container in the refrigerator.