½cupshallots / green onions / scallionsapprox 4 - finely sliced
1cupfinely diced red capsicum / bell pepper
1cupgrated carrot(see my notes)
¼cupfinely chopped red onion / spanish onion(see my notes)
½cupmayonnaise
½cupsour creamI use low fat
½teaspoongarlic powder
3teaspoondijon mustard
2teaspoonwhite wine vinegar
½teaspoonfine saltor more to taste
Instructions
Cook pasta (250g / ½lb) according to packet directions, then drain and set aside to cool.
Combine mayonnaise (½ cup), sour cream (½ cup), dijon mustard (3 tsp), garlic powder (½ tsp), vinegar (2 tsp) & salt (½ tsp) in a small bowl and mix well to combine then set aside.
In another bowl, combine the shallots (½ cup), red capsicum (1 cup), carrot (1 cup), and red onion (¼ cup) along with the cooled pasta and mix.
Add creamy dressing to pasta mixture, then give everything a good mix to combine. Add more salt if needed, and serve.
Notes
I have grated the carrot using a standard box grater.
I like to rinse the slices of red onion under cold running water then dry them with kitchen towel before I finish chopping them, this takes some of the bite out of the raw onion - totally optional.
If red onion isn't your thing you could substitute finely chopped celery.
I suggest assembling this salad just before serving, because as it sits the pasta will start to soak up the dressing. You can still make it ahead of time, just add the creamy dressing just before serving.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*