Red Yellow Green Macaroni Pasta Salad

We haven't had much of an appetite really, as we not expending much energy, but yesterday was different having spent much of it in the garden continuing with the digging and weeding that we had worked up an appetite.

I took me less than 30 minutes to put this dish  together and much of that was cooking of the macaroni pasta and lunch was served:  a big bowl of Red Yellow Green Macaroni Pasta Salad. 

The macaroni pasta is combined with colourful peppers, spring onions, black olives and then smothered in a Dijon Mayonnaise.  It really was one of the easiest lunches to put together and eat.  I served up and took my bowl outside to eat out in the sun, and I am not even a sun person. I am coming to appreciate my outdoor space a lot more than I have done so in the past. 

D enjoyed Macaroni Pasta Salad so much that he went back for a second helping.  I made a big batch that will serve us both for lunch today as well as tomorrow. I am sharing this  Red Yellow Green Macaroni Pasta Salad with Soup, Salad and Sammies hosted by Kahakai Kitchen.

Red Yellow Green Macaroni Pasta Salad
Serves 8
Ingredients
500g macaroni pasta
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
4 spring onions, chopped
50g black olives, chopped
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
200g mayonnaise
2 teaspoons Dijon mustard
Salt and pepper to taste
Optional: poppy seeds
Method
Cook the pasta in salted water until al dente. Drain and set aside.
In a large bowl, combine the peppers, spring onions, black olives, herb and seasoning in a bowl.
Stir well to combine.
Then add the pasta, mayonnaise and mustard and stir until well combined. 
Stir in optional poppy seeds.
Set aside (or in a fridge) for a couple of hours to the flavours to minge before serving.
Adapted from Colour Me Vegan by Colleen Patrick-Goudreau.