Herbed Rotini And Vegetable Salad Recipe

About this recipe

This diabetic-friendly, no-bake vegetable salad combines rotini pasta with fresh zucchini, cherry tomatoes, and olives, all tossed in a tangy herb dressing. Perfect for a light and satisfying dinner.

Ingredients

• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 450G Northern Pasta Co. Fusilli, 450G
• 200 Ml Nicolas Alziari Tarragon Vinegar, 200Ml
• 85G Oriental Hot Mustard Powder, 85G
• - Schwartz Garlic Powder 480g
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 180G Capote Capers In Salted Water, 180G

Instructions

1. 1. Cook 2 cups of corn kernels in boiling water for 3-5 minutes, then drain and let cool.
2. 2. In a large bowl, combine the cooked corn, 1 1/2 cups of cooked fusilli pasta, 2 cups of halved cherry tomatoes, 1 cup of diced zucchini, and 1 cup of sliced capers.
3. 3. In a small bowl, whisk together 1/3 cup of tarragon vinegar, 1/4 cup of olive oil, 1 teaspoon of, 1/2 teaspoon of dry mustard, 1/4 teaspoon of garlic powder, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper.
4. 4. Pour the dressing over the vegetable and pasta mixture. Toss well to coat evenly.
5. 5. Cover the bowl and refrigerate for at least 2 hours, stirring occasionally to ensure the flavors meld together.
6. 6. Serve chilled as a refreshing dinner option.