Description
Creamy Dreamy Pasta Salad is a vibrant, make-ahead dish that impresses with its colorful mix of vegetables and creamy dressing.
Ingredients
For the Pasta
- 2 cups Rotini or Fusilli Pasta (Use gluten-free pasta for a gluten-free variation.)
For the Veggies
- 1 cup Cherry Tomatoes (Substitute with diced regular tomatoes if needed.)
- 1 cup Cucumber (Opt for zucchini for a lower-calorie choice.)
- 1 cup Red Bell Pepper (Any color bell pepper works great!)
- 1/2 cup Black Olives (Try green olives for a different flavor.)
- 1/4 cup Red Onion (Green onions can be a milder substitute.)
- 1 cup Frozen Peas (Fresh peas can be used if in season.)
For the Creamy Dressing
- 1/2 cup Mayonnaise (Switch to vegan mayonnaise for a plant-based option.)
- 1/2 cup Sour Cream (Greek yogurt is a nice alternative for a lighter dressing.)
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
For Garnishing
- 1/4 cup Fresh Parsley or Basil (Adds freshness and a burst of color.)
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes, then drain.
2. Rinse the drained pasta under cold water until it’s chilled.
3. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, slice the olives and onion, and thaw the peas.
4. In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
5. In a large bowl, mix the cooled pasta and vegetables, then pour the dressing over. Gently fold until well-coated.
6. Cover the bowl and refrigerate the salad for at least 30 minutes before serving.
Notes
This salad can be customized to suit dietary needs and tastes. Garnish with fresh herbs for added flavor.