PASTA SALAD + MUSTARD DRESSING
This pasta salad is one of my favorite go-to meals. The creamy, almost drinkable dressing makes every bite so satisfying, and it’s perfect for meal prep or using up leftover pasta. I also love how versatile it is—throw in whatever veggies you have in the fridge, and it still tastes amazing. It’s fresh, colorful, and keeps really well for a couple of days.
Servings: 2
Ingredients
- 2 cups cooked rigatoni or penne 100 grams uncooked
- 10 cherry tomatoes halved
- 1 carrot finely chopped into small cubes
- 1 cup red cabbage finely chopped
- 6 radishes quartered
- 1 avocado cubed
- 1/2 small red onion finely diced
For the creamy dressing:
- 1/4 cup soy cream 60 ml
- 2 tbsp mustard
- 1 green chili optional
- 1/2 cup parsley leaves or other herbs
- salt and pepper to taste
- juice of 1 lemon
Instructions
- Add all the salad ingredients to a large bowl.
- In a blender, combine soy cream, mustard, chili if using, herbs, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Pour the dressing over the pasta and vegetables.
- Mix well to coat everything evenly.
- Serve immediately, or store in the fridge for meal prep or leftover pasta.