Creamy Veggie Pasta Salad

Lately, I have been cooking Italian couple times a week. Cooking pasta is easy and quick. Pastas are deliciously perfect for busy weeknight dinners. Last night, I made a Creamy Pasta Salad with some of our favorite veggies and everyone was happy.

Ingredients:
Tricolor Vegetable Rotini - 2 cups
Mayonnaise - 1/2 cup
Buttermilk - 1/2 cup
Broccoli Florets - 1 cup
Roma Tomato - 1 medium
Red Onions (finely chopped) - 2 tbsp
Spicy Brown Mustard - 1 tbsp
Herbes de Provence - 1 tsp
Black Pepper - 1/2 tsp
Celery Salt

How to cook Creamy Vegetable Pasta Salad:

• Heat 4 - 5 cups of water in a pot. When water starts boiling, add bite size broccoli florets and little salt. Stir and let the florets cook for a couple minutes. Drain the water and add the cooked florets in a strainer. Set it aside.
• Finely chop red onions and medium chop tomato. For some crunch, you can add bell peppers or celery as well.

• Cook the dry pasta as per the package instructions. I cooked rotini pasta for 11 minutes. 
• Meanwhile, prepare the creamy dressing. In a big mixing bowl, add mayonnaise, buttermilk, mustard, fresh ground black pepper, herbes de Provence seasoning. Whisk the dressing well.
• Generally, pasta salads have a 1:1 mayo and sour cream dressing. To reduce the calories, I have used buttermilk instead of sour cream. You could also use yogurt/curd as well. You could use dry Italian herb seasoning instead of herbs de Provence as well.
• Next, add cooked broccoli florets, diced tomato, chopped onions and cooked pasta. Toss it well. Taste for seasonings and add little celery salt if required. 
• Refrigerate the salad for 30 - 40 minutes and voila! Your homemade wholesome Creamy Vegetable Pasta Salad is ready to devour.