Classic Creamy Pasta Vegetable Salad
1 cup (250 mL) 18% or 10% cream
1 tbsp (15 mL) Dijon or dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) white or red wine vinegar
12 oz (375 g) fusilli or
other short pasta
1 cup (250 mL) frozen green peas, thawed
2 sweet peppers, any colour, diced
1 cup (250 mL) shredded carrots
2 green onions, thinly sliced
Dressing: In a measuring cup or bowl, whisk together cream, mustard, salt and pepper. Gradually whisk in vinegar; cover and refrigerate for at least 10 min, until thickened or for up to 8 hours.
Salad: Meanwhile, place eggs in a saucepan; add cold water to cover by 1 inch (2.5 cm). Bring to a boil over high heat; remove from heat, cover and let stand for 15 min. Run cold water into pan to gradually cool eggs; let stand in cold water until chilled.
While eggs are cooking, in a large pot of boiling salted water, cook pasta according to package directions until almost tender. Add peas and cook for 2 min. Drain and rinse until cold water until cooled. Drain well and transfer to a large bowl.
Peel and coarsely chop hard-cooked eggs; add to pasta in bowl with sweet peppers and carrots. Toss to combine. Add dressing and toss until salad is evenly coated. Serve sprinkled with green onions.