prep time
15 minutes
cook time
15 minutes

Elbow Pasta Salad 

Make this light pasta salad dish with Del Monte Chiferri pasta, mayonnaise, mustard sauce, vinegar, red, yellow, green bell peppers, onion, grated carrot, red chili powder, and fresh pepper.


50 grams Del Monte Elbow/Chiferri Pasta
15 grams mayonnaise
1 TBSP mustard sauce
2 TBSP vinegar
1 TBSP Powdered sugar
1/2 onion finely chopped
1/4 green bell pepper finely chopped
1/4 red bell pepper finely chopped
1/4 yellow bell pepper finely chopped
1 carrot grated
- ground black pepper
- red chilli powder
- Salt To Taste


  1. Bring a large pot of lightly salted water to a boil. Add the elbow pasta, and cook until tender, about 8-10 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, mustard, vinegar, red chilli powder, sugar, salt and pepper.
  3. Stir in the carrot, onion, colour pepper and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Enjoy your meal!

Total Calories - 275

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