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Parve
Easy
30 Minutes
Diets 
Pretty on your table and an every-time favorite!
8 ounces Tuscanini Pasta Fusili or other tricolor pasta, cooked
1 small red onion
1 red pepper
1 green pepper
1 stalk celery
1 carrot, diced
1 can Gefen Baby Corn, drained
10 ounces Gefen Olives (optional)
1 can Israeli pickles in brine (optional)
3/4 cup Gefen Mayonnaise
1 tablespoon sugar
1 tablespoon salt
dash of black pepper
1/3 cup vinegar
1/4 cup vinegar
1/4 cup oil
1/2 cup sugar
4 teaspoons water
dash of Gefen Garlic Powder
2 teaspoons salt
Cook pasta and rinse.
Dice first six vegetables and add to pasta.
Slice olives in half. Drain and dice Israeli pickles. Add olives and pickles to salad. Add all the diced vegetables.
In a separate bowl, mix dressing ingredients of your choice; pour over salad, and mix.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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This was delicious! I cut the amount of sugar way back (I doubled the recipe but did not double the sugar, in fact I used even a little less than half a cup)
We love experimenting with recipes! So happy to hear that this one came out delish.