Ingredients:

  • 1 cup (235g) mayonnaise
  • 1/4 cup (60ml) white wine vinegar
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) rotini pasta
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (100g) celery, thinly sliced
  • 1/2 cup (75g) red onion, finely minced
  • 1 cup (115g) sharp cheddar cheese, cubed small
  • 1/2 cup (90g) sliced black olives
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Boil the pasta in heavily salted water according to package directions for 'al dente.' Immediately drain and rinse under cold water until the noodles are completely chilled.
  2. In a medium bowl, combine the mayonnaise, vinegar, sugar, and spices. Use a hand mixer or whisk to beat the mixture on medium-high for 2–3 minutes until the dressing looks pale, fluffy, and holds a soft peak.
  3. Place the chilled pasta and all diced vegetables and cheese in a large bowl.
  4. Pour the whipped dressing over the top and use a silicone spatula to gently fold the ingredients together until the pasta is evenly coated.