Every now and then, I like to make a salad for dinner on the first or second weeknight especially after a weekend of non-stop indulgence which is all I crave to detoxify myself from inside out, lol. For this pasta salad recipe, I made a wholegrain mustard dressing that was inspired by a side salad I had at Les Bouchons that used the same. I love the crunch of the mustard grains and its robust, medium-spicy flavour. When paired with the sweetness of the honey and the tartness of the lemon, it immediately became an invigorating concoction that made our tastebuds tingle. I used farfalle as my choice of pasta because they looked so pretty in their little bow-tie shapes but of course you can substitute it with any pasta of your choice. Make this the night before and chill in fridge for the flavours to marry. A good option for a packed work lunch too. Enjoy!
Pasta Salad with Honey & Wholegrain Mustard Dressing Recipe
Ingredients (serves 2)
200g farfalle (bow-tie pasta), cooked according to packet instructions
1/2 head broccoli, cut into florets
1 avocado, diced
1 tomato, diced
kernels from 1 steamed corn cob
1 can chickpeas, rinsed & drained
Dressing: (combine in a bowl)
1/2 tbsp wholegrain mustard
juice of 1 lemon
1 1/2 tbsp honey
3 tbsp extra virgin olive oil
sea salt & freshly ground black pepper
1. In a large mixing bowl, combine all ingredients with the dressing and toss thoroughly.
2. Chill in fridge for a few hours before serving, for the flavours to marry.