A delightful pasta salad bursting with fresh vegetables and a creamy, tangy dressing.
Bring a medium saucepot of salted water to a boil. Add the pasta and cook until al dente, about 8-9 minutes.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and spread it on a baking sheet to cool quickly in the refrigerator.
Cooling the pasta quickly helps maintain its texture.
In a mixing bowl, combine mayonnaise, garlic, mustard, and vinegar. Mix well and refrigerate.
Chilling the dressing enhances its flavor.
Once the pasta is cool, mix it with the dressing and the vegetables. Stir thoroughly to combine.
Ensure all ingredients are evenly coated with the dressing.
Season the salad with salt and pepper. Chill in the refrigerator for at least 1 hour before serving.
Letting the salad rest allows the flavors to meld together.
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