Description
A chilled, satisfying side dish that combines tender pasta with crunchy vegetables and a tangy, creamy dressing. Perfect for picnics, potlucks, or as a make-ahead meal.
Ingredients
Scale
- 12 oz cavatappi pasta
- 3/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 celery stalks, diced
- 1/4 red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta in salted boiling water until just past al dente, about 9–10 minutes. Drain and rinse under cold water.
- In a large bowl, whisk together the mayonnaise, red wine vinegar, sugar, Dijon mustard, salt, and black pepper.
- Add the cooled pasta to the bowl and toss to coat with the dressing.
- Mix in the diced red and green bell peppers, celery, red onion, and parsley.
- Cover and refrigerate for at least 1 hour before serving. Stir again before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes