Description
This creamy pasta salad is the perfect side dish for barbecues, potlucks, or picnics. Loaded with fresh veggies, tender pasta, and a tangy, creamy dressing, it’s a crowd-pleaser that can be made in advance for convenience.
Ingredients
Units
Scale
- For the Salad:
- 12 oz (340 g) pasta (rotini, elbow, or shells work best)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded carrots
- 1/2 cup sweet bell pepper, diced (red, yellow, or orange)
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- 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. Set aside.
- Prepare the Vegetables:
Chop all vegetables as directed and set them aside in a large mixing bowl. - Make the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until smooth and creamy. - Combine Ingredients:
Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and toss gently to coat all the ingredients evenly. - Chill and Serve:
Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Serve cold and enjoy!
Notes
- Feel free to add protein like shredded chicken, diced ham, or cooked shrimp to make it a complete meal.
- You can substitute Greek yogurt for sour cream or a low-fat mayonnaise to lighten up the recipe.
- This salad can be stored in the refrigerator for up to 3 days.