Description
A creamy and refreshing pasta salad loaded with crisp vegetables and tossed in a tangy, flavorful dressing—perfect for summer gatherings.
Ingredients
For the Pasta
- 8 oz garden rotini pasta
For the Vegetables
- 1 medium red onion, minced
- 1 medium cucumber, diced
- 1 pint grape tomatoes, halved
- 1 medium yellow bell pepper, diced
For the Dressing
- 1 cup Italian vinaigrette dressing
- 1/2 cup mayonnaise
For the Seasoning
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground black pepper
- 1 tablespoon white sugar
Instructions
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 7 to 9 minutes. Drain and rinse under cold water.
2. In a large mixing bowl, combine mayonnaise, Italian vinaigrette, Cajun seasoning, black pepper, and sugar. Stir until smooth and creamy.
3. Add the red onion, cucumber, grape tomatoes, and yellow bell pepper to the bowl. Stir until evenly combined.
4. Add the cooled pasta to the mixture and toss until everything is well coated.
5. Cover and refrigerate for 1 to 3 hours to allow the flavors to meld.
6. Stir before serving and garnish with fresh herbs if desired.
Notes
This salad tastes even better when made a day ahead.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Swap mayonnaise with Greek yogurt for a lighter version or adjust seasoning to taste.