Perfect Creamy Rotini Salad
The best pasta salad I've ever eaten! The addition of lupini beans gives it that extra crunch, and the marinated mozzarella and zingy, creamy dressing make it perfect!
Servings: 4 main ( or 8 sides)
Ingredients
- ½ pound rotini pasta
- 15 ounces lupini beans (jarred), drained
- 1 cup red pepper, chopped
- 4 ounces black olives (half a can), sliced in half
- 5 - 7 slices sun-dried tomatoes in oil, minced
- 1 cup mini marinated mozzarella balls, sliced in half * reserve a couple tbsps of marinade for the dressing
- 1/8 cup chopped red onion
- chopped fresh basil, for garnish
Dressing
- 3/4 cup Vegenaise (or mayo)
- 2 tbsp white wine vinegar
- 2 tbsp water
- 2 tbsp marinade from mozzarella balls
- ½ tsp Dijon mustard
- ½ tsp sugar
- salt, pepper
Instructions
- Cook rotini pasta according to package directions. Drain and rinse with cold water. Add pasta to large mixing bowl and add lupini beans, red pepper, black olives, sun-dried tomato, mozzarella and red onion. Stir to mix together.For dressing, whisk together Vegenaise, vinegar, water, marinade, Dijon and sugar. Add salt & pepper to taste. Pour dressing over pasta salad and toss to mix. Garnish with basil. Refrigerate at least 1 hour. Bask in the beauty of the best pasta salad ever!