Ingredients per serving


Preparing the pasta and vegetables

  • Salt, To taste
  • Rotini noodles 2.0 lb
  • Peas, frozen 1.0 cup
  • Red bell pepper, finely diced 2.0 each
  • Red Onions, finely diced 1.0 cup
  • Cabbage, red, shredded 1.0 cups

Preparing the dressing

This creamy and tangy pasta salad is made with a mayonnaise-based dressing that’s full of flavor. It’s a versatile side dish that pairs well with any menu item, and it’s a must-have for any summer gathering or event.



  1. Preparing the pasta and vegetables

    20 minutes
    • Bring a large pot of salted water to a boil. Cook noodles according to package directions until a little past al dente. During the last 3 minutes, add the frozen peas to the pot. Rinse under cold water and drain. Once cool enough to handle with your hands, transfer to a large bowl.
    • Add the bell pepper, red onion,, and red cabbage to the cooled noodles; toss to combine.
    TIP: Get creative by adding differnet vegetables. Try carrots, broccoli, celery, or even black olives. 
  2. Preparing the dressing

    70 minutes
    • Prepare the dressing: In a medium bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt and pepper.
    • Pour half the dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl and chill for at least 1 hour before serving.
    • Immediately before serving, pour the remaining half of the dressing over the pasta and mix.
    TIP: Experiment with differnet flavors by adding paprika, celery seed, fresh dill or capers.