Description
This creamy pasta salad is a refreshing and flavorful dish perfect for gatherings and potlucks. Made with tender cooked pasta, a tangy and creamy dressing, and a colorful mix of fresh vegetables, it’s easy to prepare and sure to please a crowd. The salad is chilled to meld the flavors, making it a cool and satisfying option for warm weather meals or as a side dish.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, penne, or your favorite shape)
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- Salt and pepper to taste
Vegetables & Garnish
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool, which stops the cooking process and prevents the pasta from sticking.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined, creating a creamy and tangy base for the salad.
- Combine salad ingredients: Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh parsley to the bowl with the dressing. Toss everything together gently until the pasta and vegetables are evenly coated.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour. This resting time allows the flavors to meld and develop, enhancing the overall taste.
- Serve and enjoy: Once chilled, serve the creamy pasta salad cold for the best refreshing taste. It makes a perfect side dish or light main course.
Notes
- For best results, use pasta shapes that hold dressing well, such as rotini or penne.
- You can substitute Greek yogurt for sour cream to lighten the dressing.
- Add cooked chicken or tofu to make it a complete meal.
- Adjust the vinegar and sugar amounts to taste if you prefer more or less tanginess.
- Make the salad a few hours ahead or overnight for deeper flavor infusion.
