Vibrant pasta dish with colorful veggies, crunchy toppings, and creamy dressing for festive gatherings.
# Components:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup diced bell pepper (mix of colors)
04 - 1/2 cup finely chopped cucumber
05 - 1/2 cup shredded carrots
06 - 1/3 cup sliced radishes
07 - 1/4 cup sweet corn kernels (fresh or thawed frozen)
→ Crunchy & Fun Additions
08 - 1/4 cup rainbow sprinkles (edible nonpareils, optional, for garnish)
09 - 1/3 cup mini mozzarella balls (bocconcini), halved
10 - 1/3 cup salted, roasted sunflower seeds
11 - 1/4 cup chopped chives or green onions
→ Dressing
12 - 1/3 cup mayonnaise
13 - 2 tbsp Greek yogurt
14 - 1 tbsp white wine vinegar
15 - 1 tsp Dijon mustard
16 - 1 tsp honey
17 - 1/2 tsp garlic powder
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# Directions:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cool.
02 - In a large bowl, combine the cooled pasta, quartered cherry tomatoes, diced bell pepper, chopped cucumber, shredded carrots, sliced radishes, and sweet corn kernels.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth and emulsified.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
05 - Fold in the halved mini mozzarella balls, salted roasted sunflower seeds, and chopped chives or green onions.
06 - Transfer the salad to a serving bowl. Just before serving, scatter rainbow sprinkles over the top for a festive appearance, if desired. Serve chilled or at room temperature.
