Creamy Pasta Salad
A delicious, colorful, and creamy pasta salad perfect for any gathering, packed with fresh vegetables and flavor.
Ingredients
Pasta and Dressing
- 1 lb rotini pasta Use whole wheat or gluten-free pasta for variations.
- 1 1/2 cups light mayo Regular mayo can be used for a richer taste.
- 1 1/2 tablespoons beef bouillon paste Can be omitted or replaced with vegetable bouillon for vegetarian option.
- 1/2 cup light sour cream
- 1/4 cup buttermilk Adjust consistency as needed.
- 3 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt Adjust to taste.
Vegetables
- 1 large red bell pepper, diced
- 1 large green pepper, diced
- 1/2 cup chopped red onion
- 4 cups halved cherry tomatoes
Instructions
Preparation
- Bring a large pot of water to a rolling boil and season with salt. Add the pasta and cook until al dente, then drain and rinse under cold water.
- In a large bowl, whisk together the light mayo and beef bouillon until smooth. Add sour cream, buttermilk, vinegar, and salt, whisking until smooth.
- Add the cooked pasta to the dressing and toss until coated. Adjust consistency with more buttermilk if needed.
Mixing
- Fold in the diced peppers, chopped red onion, and cherry tomatoes, mixing well. Season to taste with salt and pepper.
- Serve immediately or chill until ready to serve, stirring before serving and adjusting with more buttermilk if necessary.
Notes
For the best texture, be sure to rinse the pasta with cold water after cooking. Feel free to mix in other vegetables like cucumbers or carrots. For crunch, add crushed crackers or nuts just before serving.