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Nutrition Facts
Serving Size 1 (518g) Recipe makes 3 servings
Calories 504
Calories from Fat 43		(8%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 960mg		40%
Potassium 1056mg		30%
Total Carbohydrate 97.6g		32%
	Dietary Fiber 11.9g	47%
	Sugars 22.5g
Protein 19.5g		39%
detailed view... how is this calculated?

Anne's Colourful Pasta Salad

Recipe #378106 | 30 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lalaloula
Jun 22, 2009

As the title indicates, I got this recipe from a good friend of mine, Anne. It is very quick and easy to make and really tasty, too. It's great for potlucks or brunch buffets (the recipe can be multiplied easily). I know there are many pasta salads on zaar already, but I think this one is just a little different. I hope you enjoy! Note: 250 g = 9oz; 200 g = 7oz

SERVES 3 (change servings and units)

Ingredients

250 g pasta (such as spiral shaped ones, rigatoni or other short varieties)
200 g peas (either frozen and prepared or canned)
200 g carrots, chopped
1 medium apple, diced
2 tomatoes, diced
3 gherkins, diced

For the sauce

250 g yoghurt (creamy works really well, but low-fat is ok, too)
1 teaspoon dried basil or 1 tablespoon fresh basil
1 teaspoon dried oregano
1 tablespoon fresh dill weed
1 teaspoon lemon juice
1 teaspoon prepared mustard
freshly ground salt and black pepper

Directions

1
Prepare pasta according to package directions. Make sure to splash it with cold water after draining it, so that the cooking process stops and your pasta wont get soggy.
2
To make the salad:.
3
Combine all the veggies and mix with the pasta in a big serving bowl.
4
For the dressing:.
5
Mix all ingredients and stir until well blended. Season to taste.
6
Pour over pasta and veggies and toss to coat.
7
Allow flavours to blend some hours prior to serving (you dont have to do this, but it intenisfies the flavours).
8
Serve sprinkeld with some fresh herbs and some nice crusty bread.

Questions about this recipe?

Featured Reviews for This Recipe

From: echo echo

On Oct 14, 2009

I chose this recipe for the dressing because I'm always looking for alternatives to mayo for pasta salad. I made it with tricolored rotini, peas and tomatoes, plus diced red onion and green pepper--no apples, carrots or gherkins. The dressing is stupendous. I love the combination of herbs and the lemon juice plus mustard lend it a nice bite. Will definitely make again.

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From: Chef Vanna

On Sep 21, 2009

horrible. Served this for a picnic and had most of it untouched! Carrots apples and peas and gherkins DO NOT go well together. I thought I would try it b/c I am open to new flavor combos but this was just awful. Sorry to be so harsh but no one liked it. I will never try something again to serve relying on the ratings - not my taste at all.

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From: Holiday Tag Hosts

On Jun 30, 2009

An extremely tasty pasta salad, and followed this exactly. Perfection with the added ingredients, peas, carrots, gherkins, and apples. The dressing is stupendous, using yogurt and fresh herbs. I might add some chopped chives next time, however, perfection plus here! Made for Everyday is a Holiday June 2009

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From: loof

On Jul 11, 2009

Very interesting and tasty pasta salad! Such an unusual combination of ingredients with the addition of apples and pickles. The dressing was a bit tangy for my taste so I added just a touch of sugar. As the directions state, it's important to make the salad a couple of hours ahead so the flavors have time to blend. Thanks for posting this recipe!

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