In a large pot pan, bring water and salt to boil. Add pasta and cook until soft. A minute or two before the cooking is done, confirm if pasta is cooked just right, if yes rinse immediately in cold water.
When pasta is being cooked, chop the veggies and keep them ready. I recommend using broccoli and/or asparagus in the recipe. Steam or cook the broccoli, asparagus in the microwave just enough to soften the crunch and brighten up the color.
Prepare the dressing - In a small bowl, add light mayonnaise, white wine vinegar, dijon mustard, salt, pepper, honey & combine. I used jalapeno sauce to spice up the dish. If it isn't available, red chili flakes do the job.
Pour the dressing over the pasta and vegetables and gently fold in until well combined and everything is evenly coated.
Cover and refrigerate for at least 15 mins before serving. Longer the better.