Description
This creamy pasta salad is the perfect side dish for picnics, barbecues, or any gathering. Packed with fresh vegetables, tender pasta, and a tangy, creamy dressing, it’s a crowd-pleaser that’s easy to whip up and even easier to enjoy.
Ingredients
Units
Scale
- For the Salad:
- 12 oz (340 g) rotini or elbow pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper (any color), diced
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup black olives, sliced (optional)
- 1/2 cup shredded cheddar cheese (optional)
- For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp white vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey (optional, for sweetness)
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Vegetables:
- While the pasta cooks, chop the tomatoes, cucumber, bell pepper, red onion, and shred the carrots.
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), vinegar, Dijon mustard, honey, garlic powder, salt, pepper, and dill until smooth and creamy.
- Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, vegetables, and cheese or olives if using. Pour the dressing over the salad and toss to coat evenly.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold and enjoy!
Notes
- Add cooked chicken, ham, or bacon for a heartier salad.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.