A playful, colorful salad featuring tri-color pasta, crisp veggies, feta, and tangy dressing.
# Components:
→ Pasta
01 - 400 g (14 oz) tri-color rotini or fusilli pasta
→ Vegetables and "Rainbows"
02 - 1 cup cherry tomatoes, halved
03 - 1 cup yellow bell pepper, diced
04 - 1 cup purple cabbage, finely shredded
05 - 1 cup cucumber, diced
06 - 1 cup carrots, julienned
07 - 0.5 cup sweet corn kernels (canned or cooked fresh)
08 - 0.5 cup black olives, sliced
09 - 0.25 cup red onion, finely chopped
→ Cheese and Extras
10 - 0.75 cup feta cheese, crumbled (or vegan alternative)
11 - 0.25 cup fresh basil leaves, torn
12 - 2 tbsp rainbow sprinkles (optional, for garnish)
→ Dressing
13 - 0.33 cup extra-virgin olive oil
14 - 3 tbsp white wine vinegar
15 - 1 tbsp honey or maple syrup
16 - 1 tsp Dijon mustard
17 - 1 garlic clove, finely minced
18 - 0.5 tsp salt
19 - 0.25 tsp freshly ground black pepper
# Directions:
01 - Prepare pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
02 - Whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper in a small bowl.
03 - In a large salad bowl, combine the cooled pasta, cherry tomatoes, yellow bell pepper, purple cabbage, cucumber, carrots, corn, olives, and red onion.
04 - Incorporate the crumbled feta cheese and torn basil leaves into the salad mixture.
05 - Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
06 - Just before serving, sprinkle with rainbow sprinkles for a playful presentation.
07 - Serve chilled or at room temperature.
