Ingredients
– 8 oz bow tie pasta (farfalle)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1/2 cup red bell pepper, diced
– 1/2 cup red onion, finely chopped
– 1 cup frozen peas (thawed)
– 1 cup mayonnaise
– 1/2 cup plain Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Colander for draining
– Mixing bowls
– Whisk
– Cutting board and knife
– Serving bowl
Step-by-Step Instructions
To start, I bring a large pot of salted water to a boil, then add the bow tie pasta. I always cook it until it’s al dente, which usually takes about 10-12 minutes. Once it’s done, I drain it in a colander and let it cool slightly. The smell of the pasta cooking is simply heavenly! While that cools, I love to prepare my veggies, as I find the chopping therapeutic and colorful – it’s like a rainbow in my kitchen! (See the next page below to continue steps…)