Garden Pasta Salad

This healthy pasta salad should be kept cold for a longer shelf life.

April 2007 | By Sharlene Tan
Garden Pasta Salad
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Main Ingredient




Preparation Time


Date Published

April 2007

Make sure all ingredients are at the same temperature before mixing them together. This is to ensure longer shelf life and avoid bacteria growth.
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Serves 3  
Prep Time
15 minutes 
Cooking Time
20 minutes
      (for the pasta and broccoli)


200 grams shaped pasta
      (like penne or fusilli)
1 cup broccoli flowers
2 tomatoes, sliced in chunks
1 cup sliced cucumber
2/3 cup mayonnaise
1 tablespoon mustard
1 teaspoon dried basil
salt and pepper to taste


1  Cook pasta according to package directions. Drain, cool in room temperature, then refrigerate.

2  Boil water then throw in broccoli flowers. Wait for water to boil again. Then drain, cool in room temperature, and refrigerate together with the other vegetables.

3  While pasta is cooking, prepare salad dressing by mixing mayonnaise and mustard together in a bowl. Season with salt and pepper then add in dried basil. Toss in pasta and vegetables until well coated with the dressing. Keep in chiller until serving time.



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