This colorful pasta salad recipe features fresh veggies — broccoli, cauliflower, carrots, celery, and bell peppers — tossed in a mayo-vinegar dressing.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
472 Calories
Recipe Instructions
Step 1
Combine fusilli, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
Step 2
Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.
Step 3
Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse fusilli under cold water; drain.