For a quick and satisfying meal, try this crunchy fresh pasta salad. The pasta is filling and celery, bell pepper, and onions add a ton of crunch. Mustard, vinegar, lemon juice and dill add delicious, tangy flavor.
Try a different type of pasta! Beet, spinach, and chickpea pasta are great alternatives. Many of the healthier grocers carry new pastas, which are often gluten free and sometimes even full of protein. The texture might be slightly different, but that’s a small sacrifice to make for better nutrients.
This recipe is so easy to make, and it keeps for several days in the fridge. Make a large batch and have a little every night. Great for food prep!
Any shape of pasta can be used to make this salad, but short types work the best: rotini, macaroni, or shells, for instance. If using shells or a tube pasta, like ziti or penne, try to drain as much water as possible from inside the noodles. Water left in noodles can make a mess of a salad. Most pastas are vegan, but be sure to check the label. They sometimes contain egg, but that’s typically in fresh noodles.
If you love Dijon mustard, you can substitute it instead of yellow mustard.
Take this salad on the road to picnics, potlucks and get-togethers. Because it doesn’t contain any mayo or other items that would need to be immediately refrigerated, this salad is great for a buffet table in all but the hottest environments. So you don’t need to worry if guests don’t start eating right away – your salad will hold up and won’t harm anyone! A perfect dish for all of the summer and fall holidays.
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