A refreshing and colorful pasta salad perfect for any occasion.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process.
Rinsing the pasta with cold water helps to cool it down quickly and prevents it from sticking together.
In a large serving bowl, combine the cooked pasta, peas, shredded carrots, diced apple, and halved cherry tomatoes.
Ensure the vegetables are evenly distributed for a balanced flavor in every bite.
In a mixing bowl, whisk together the yoghurt, dried basil, fresh basil, dried oregano, fresh dill weed, lemon juice, and prepared mustard until smooth.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Toss the salad gently to avoid breaking the pasta or bruising the vegetables.
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together.
Chilling the salad enhances the flavor and makes it more refreshing when served.
Serve the salad chilled, garnished with additional fresh herbs if desired, alongside crusty bread or as a side dish.
Add a sprinkle of freshly grated Parmesan cheese for an extra layer of flavor.
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