This healthy, colourful pasta salad recipe will make everyone ask how it’s done! A perfect pasta salad for potluck dinners and BBQs. And the fat-free mayo recipe? You’ll just love it.

Serves 4

We prefer using seashell pasta for pasta salads, as all the yummy ingredients you add, fall into the little hollows for a mini taste explosion!
Best part? You can add or mix-and-match any ingredient you like. Tuna is amazing to add to this recipe for extra brainpower omega 3s and protein.

2 large bags of plain sea-shell pasta
5 fresh tomatoes
1 jar of stuffed olives (your choice)
1 fresh bunch of basil (from your HerbStation)
1 fresh bunch of chives (from your garden!)
1 red onion
1 bunch of fresh spinach
Poppy seeds to garnish

Bring plain pasta shells to the boil in salted water for approx 10-15 minutess or until soft and flexible. Drain and set aside.

Chop tomatoes, spinach, red onions and combine with fresh basil and chives. Add olives. Add the drained pasta sea-shells.

The Red Wine Vinaigrette:
1 cup of Red Wine of your choice
1/4 of balsamic Vineagar
2 crushed garlic cloves

Grannies Old Fashioned Mayonnaise:
1 can of sweetened condensed milk
1/4 mustard powder
2 teaspoons of water
1 tablespoon of malt vinegar

Mix water with mustard powder and stir to form a thick even paste
combine the condensed milk and fold together, add malt vinegar and stir together. This makes the best mayo ever!

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