Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 cup (150g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1/2 cup (80g) Celery, diced
  • 1/2 cup (90g) Black olives, sliced
  • 1/2 cup (60g) Fresh parsley, chopped
  • 1/2 cup (115g) Mayonnaise
  • 1/4 cup (60ml) Apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (12g) Honey
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions. Drain immediately and rinse with cold water to stop the cooking process and remove excess starch.
  2. Finely dice the red bell pepper, red onion, and celery into uniform pieces about the size of a pea.
  3. In a medium bowl, whisk together the mayonnaise, vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until the mixture is smooth and glossy.
  4. In an extra-large mixing bowl, combine the cooled pasta, diced vegetables, and sliced olives. Pour the dressing over the mixture and toss until every piece is evenly coated.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to infuse before serving.