A lively, colorful dish with veggies, cheese, and tangy-creamy dressing—a festive choice for celebrations.
# Components:
→ Pasta
01 - 14 oz short pasta (e.g., rotini, fusilli, or farfalle)
→ Vegetables & Add-ins
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup yellow bell pepper, diced
04 - 1 cup English cucumber, diced
05 - ½ cup shredded purple cabbage
06 - ½ cup shredded carrots
07 - ¼ cup sliced green onions
08 - ¼ cup pitted black olives, sliced
09 - ¼ cup mini mozzarella balls (bocconcini), halved
10 - ¼ cup rainbow sprinkles (rod-shaped)
→ Dressing
11 - ½ cup mayonnaise
12 - ¼ cup Greek yogurt
13 - 2 tbsp white wine vinegar
14 - 1 tbsp Dijon mustard
15 - 1 tsp honey
16 - 1 garlic clove, finely minced
17 - ½ tsp salt
18 - ¼ tsp black pepper
→ Cheese & Garnish
19 - ½ cup crumbled feta cheese
20 - 2 tbsp finely chopped fresh parsley
21 - Extra rainbow sprinkles, for topping
# Directions:
01 - Boil a large pot of salted water. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth and creamy.
03 - Add the cooled pasta to the bowl with the dressing. Gently toss to ensure even coating.
04 - Add cherry tomatoes, yellow bell pepper, English cucumber, purple cabbage, carrots, green onions, black olives, mozzarella balls, and feta cheese to the bowl. Toss gently until all ingredients are well combined.
05 - Just before serving, fold in ¼ cup of rainbow sprinkles to maintain their vibrant colors.
06 - Transfer the pasta salad to a serving dish. Garnish with chopped fresh parsley and additional rainbow sprinkles for a festive presentation. Serve chilled or at room temperature.
