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Creamy Pasta Salad

A quick and easy creamy pasta salad bursting with fresh veggies and a rich dressing, perfect for family gatherings and weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 8 oz Pasta (elbow macaroni or rotini)
  • 1 cup Creamy dressing (mayonnaise-based or yogurt-based)
  • 1 tbsp Lemon juice
  • to taste Salt and pepper
Fresh Vegetables
  • 1 cup Cherry tomatoes, halved
  • 1 Cucumber, diced
  • 1 cup Bell peppers (any color), diced
  • ½ cup Red onion, finely chopped
  • ½ cup Black olives, sliced
  • ¼ cup Fresh parsley, chopped

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool it down.
  2. While the pasta cools, wash and chop your vegetables: halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the onion, and slice the olives.
  3. In a large bowl, combine the creamy dressing, salt, pepper, and lemon juice. Stir until well mixed.
  4. Add the cooled pasta and chopped veggies to the bowl with the dressing. Carefully fold everything together until all ingredients are well coated.
  5. Cover the dish and let it chill in the refrigerator for at least 30 minutes to allow flavors to meld (if you can wait!). Serve it cold.

Notes

To make your pasta salad unforgettable, consider using different veggies like spinach, carrots, or peas. Make sure to cook the pasta just until al dente to prevent mushiness. Taste and adjust seasoning before serving. Store leftovers in an airtight container for 3-5 days.