Description
This creamy pasta salad is a perfect blend of tender pasta, fresh vegetables, and a luscious tangy dressing. Ideal for summer gatherings, potlucks, or as a quick meal prep option, it delivers a delightful mix of flavors and textures with every bite. The recipe is easy to make, requires no cooking beyond boiling the pasta, and can be customized with your favorite add-ins.
Ingredients
Scale
Pasta and Vegetables
- 3 cups cooked pasta such as rotini or penne
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta, then rinse under cold water to stop the cooking process and cool the pasta down.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Pasta and Dressing: Add the cooled pasta into the bowl with the dressing and toss thoroughly to coat every piece evenly with the creamy mixture.
- Add Vegetables and Cheese: Gently fold in the cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, shredded cheddar cheese, and fresh parsley until all ingredients are well incorporated.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled as a refreshing and satisfying dish.
Notes
- For a lighter alternative, substitute half of the mayonnaise with Greek yogurt.
- Add protein such as cooked chicken, ham, or bacon for a heartier salad.
- This pasta salad can be prepared up to a day in advance and stored in the refrigerator for up to 2 days.
