Prep time 20mins
Cook time 12mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 pound farfalle pasta
- 1 teaspoon olive oil
- 1 3/4 cups mayonnaise
- 3 tablespoons champagne vinegar
- 4 rainbow carrots, peeled and sliced into coins
- 3 celery stalks, small diced
- 1 cup raw purple cauliflower, cut into bite size pieces
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1 cup sharp yellow cheddar, cut into small cubes
- pinch turbinado sugar
- sea salt, For seasoning
- Freshly ground black pepper, for seasoning
- 1/4 cup chopped scallions, for garnishing
Method
Step 1
Boil and drain pasta as instructed on packaging, and transfer to a large bowl. Toss with 1 teaspoon olive oil to coat. Cool for 10 minutes.
Step 2
Add mayonnaise, champagne vinegar, yellow mustard, carrots, celery, cauliflower, bell pepper, cheddar, sugar, salt and pepper. Toss to combine. Store in the fridge overnight and remove 1 hour before serving. Drizzle with olive oil, sprinkle with sea salt, and garnish with chopped scallions to serve.