Mardi Gras Pasta Salad
This bright Mardi Gras Pasta Salad captures bold color and simple flavor in one bowl — perfect for potlucks and weeknight meals.
Ingredients
Pasta
- 1 pound spiral pasta
Vegetables
- ½ cup shredded purple cabbage
- 1 cup whole kernel corn
- ½ cup finely chopped green onions
Fat & Sauce
- 2 tablespoons butter
- ½ cup mayonnaise
- 1 teaspoon Dijon-style mustard
Spices
- ½ teaspoon dried leaf basil
- Salt and pepper to taste
Instructions
Preparation
- Cook the spiral pasta in boiling water according to package directions until al dente. Drain and place in a large mixing bowl.
- In a skillet over medium-high heat, melt the butter and sauté the corn for about two minutes until lightly golden. Add to the pasta.
- Stir in the shredded purple cabbage and chopped green onions.
- In a separate bowl, mix together mayonnaise, Dijon mustard, dried basil, salt, and pepper until well combined.
- Pour the dressing over the pasta mixture and toss gently to coat. Serve immediately at room temperature or refrigerate to serve chilled later.
Notes
Cool the pasta slightly before tossing with mayonnaise to avoid thinning the dressing. Sautéing the corn brings out sweetness and adds a light char for depth. If you want a creamier dressing, stir in an extra tablespoon of mayo or a splash of sour cream. Taste and adjust salt and pepper after chilling; flavors can mellow in the fridge.