Ingredients:

  • 1 lb (450g) whole grain rotini or chickpea pasta
  • 4 large (200g) hard-boiled eggs, diced
  • 1 cup (150g) celery, finely diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (75g) frozen peas, thawed
  • 1/4 cup (60ml) Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 3 tbsp (45ml) Dijon mustard
  • 2 tbsp (42g) honey
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. Drain the pasta and immediately rinse it under cold water to stop the cooking process and prevent sticking.
  3. Place the cooled pasta in an extra-large mixing bowl.
  4. In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, honey, and apple cider vinegar.
  5. Slowly whisk in the olive oil until the dressing is velvety and emulsified.
  6. Stir in the salt and black pepper.
  7. Add the diced hard-boiled eggs, celery, red pepper, red onion, and peas to the pasta bowl.
  8. Pour the creamy honey mustard dressing over the mixture and toss gently until every spiral of pasta is coated.