Description
This Creamy Pasta Salad is a delicious and versatile dish perfect for picnics, barbecues, or potlucks. Made with tender pasta, crunchy vegetables, and a tangy, creamy dressing, it’s a crowd-pleaser every time.
Ingredients
Units
Scale
For the Salad:
- 12 oz (340 g) pasta (rotini, macaroni, or penne)
- 1 cup (150 g) diced cucumber
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) diced bell pepper (any color)
- 1/4 cup (40 g) chopped red onion
- 1/2 cup (75 g) shredded carrots
- 1/2 cup (75 g) diced celery
- 1/2 cup (75 g) shredded cheddar cheese (optional)
For the Dressing:
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables:
- While the pasta cools, chop and dice the vegetables and set them aside.
3. Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, vinegar or lemon juice, mustard, sugar, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
4. Combine the Salad:
- In a large mixing bowl, combine the cooled pasta, vegetables, and cheese (if using). Pour the dressing over the top and toss until everything is evenly coated.
5. Chill and Serve:
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve cold.
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Notes
- Add cooked and crumbled bacon, diced ham, or grilled chicken for a heartier version.
- For a healthier twist, use whole wheat pasta and substitute Greek yogurt for the mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.