Pasta salad

This recipe can be adapted to your individual tastes. You can swap the vegetables for other ingredients like ham, tomatoes, chickpeas or cucumber etc. As long as you keep the pasta and dressing the rest can be swapped or left out.

Ingredients (serves 8-10)

• 1 400g box pasta (I used High Protein Penne)

• 1 300g can of corn kernels

• 235g bottle of black chopped olives

• 2 spring onions chopped

• 1/2 red capsicum, finely sliced

• 1/2 bag cabbage and carrot slaw

  For the dressing

• 1/2 cup Greek yogurt

• 1/2 cup mayonnaise

• 2 tsp Dijon mustard

• 1 tsp white sugar

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp smoked paprika

Method

1. Cook pasta as per packet instructions, until soft. Pour into a large salad bowl and allow to cool, meanwhile;

2. Make the dressing by adding all dressing ingredients into a jar. Place the lid on the jar and shake together.

3. Finely slice your capsicum into small squares.

4. Add your capsicum, corn, olives, slaw and dressing to your pasta and stir together.

5. Enjoy!

Written by Margo White, your Melbourne-based neurodiversity affirming clinical nutritionist and ND advocate.