Pasta Salad recipe

Weekday lunches in my house usually comprise of something quick like homemade mac n cheese or parathas for Sofia and Aisha. I have the unenviable task of finishing off the leftovers in the fridge which constitute my lunch. On the rare occasion when I feel like making something for myself, it’s usually some kind of salad or soup. Most people consider pasta salad as a spring or summertime meal but I love it anytime of the year.
There are numerous recipes for pasta salad . This one is my own version . You can add more veggies of your choice and even some leftover cooked chicken if you have some .

Ingredients: (Makes about 3 servings)
1 and half cups uncooked tricolor rotini pasta (or any pasta of your choice)
1 cup green, yellow and red bell pepper – sliced or chopped
1 cup Iceberg/Romaine lettuce torn into bite sized pieces (optional)
1/4 cup finely sliced/grated carrots
1/2 cup quartered and sliced cucumbers

1/4 cup Sliced Black Olives

1/4 Cup Chopped Green Onions (Green part only)

For the dressing:
2 tbsp mayonnaise
2 tbsp heavy cream
1/2 tsp prepared mustard

1 tsp honey
Salt and pepper according to taste

Method:
1) Boil the pasta in lightly salted water. Drain and rinse with cold water. Cool completely in the colander.
2) Add all salad ingredients.
3) Mix the dressing ingredients and add to the salad.. Mix well.
4) Refrigerate for a few hours . Serve chilled.