Creamy Pasta Salad
A delightful creamy pasta salad packed with vibrant vegetables and a rich dressing, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (your choice) Use any pasta shape you like.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
Dressing
- 1 cup mayonnaise Can substitute with Greek yogurt.
- 1 cup sour cream Can substitute with dairy-free yogurt.
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
Garnish
- Fresh herbs (like parsley or basil) Optional, for garnish.
Instructions
Cooking the Pasta
- Cook the pasta according to the package instructions, typically boiling it in salted water for about 8-10 minutes until al dente. Drain and rinse it under cold water to cool it down and stop the cooking process.
Preparing the Dressing
- In a large mixing bowl, blend together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Whisk until the mixture is smooth and creamy.
Combining Ingredients
- Add the cooled pasta to the dressing along with the halved cherry tomatoes, diced cucumber, bell pepper, and red onion. Give it a gentle toss to ensure everything is well-coated in that luscious dressing.
Chilling
- To let the flavors meld beautifully, cover the bowl and refrigerate for at least 1 hour before serving.
Serving
- When ready to serve, garnish with fresh herbs of your choice to add that pop of freshness and color.
Notes
Make this salad a day in advance for improved flavors. Store in an airtight container for up to 3 days.