• 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.