Description
A chilled, creamy Tuscan-inspired pasta salad with sun-dried tomatoes, fresh basil, and a luscious dairy dressing, perfect for summer gatherings or quick meals.
Ingredients
8 oz fusilli pasta
1 cup sun-dried tomatoes (oil-packed)
1/4 cup chopped fresh basil
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs Dijon mustard
2 Tbs fresh lemon juice
2 Tbs olive oil
1/2 cup grated Parmesan cheese
1/2 tsp kosher salt
Black pepper to taste
Instructions
Boil fusilli according to package instructions until al dente
Drain pasta and let cool
In a bowl, whisk mayonnaise, sour cream, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper
Toss cooled pasta with dressing
Add sun-dried tomatoes, fresh basil, and Parmesan; mix until well combined
Chill for at least 30 minutes before serving
Notes
For vegan option, substitute mayo and sour cream with cashew or cream cheese alternatives
Use gluten-free pasta for a dietary adaptation
Optional: Add arugula or toasted pine nuts for extra crunch
Store in the refrigerator for up to 24 hours before serving