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Creamy Pasta Salad

A colorful and creamy pasta salad filled with fresh vegetables, perfect for family gatherings and busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces pasta (e.g., rotini or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced
  • 1/2 medium red onion, finely chopped
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • to taste fresh parsley, chopped (optional) For garnish

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Preparing the Vegetables
  1. While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
Making the Dressing
  1. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper. Mix well until you achieve a creamy consistency.
Combining Ingredients
  1. Once the pasta is cooled, add it to the bowl with the dressing. Toss until the pasta is well coated.
Adding Vegetables
  1. Gently fold in the prepared vegetables. Ensure everything is evenly distributed throughout the pasta.
Chilling and Serving
  1. For best results, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Notes

This Creamy Pasta Salad can be refrigerated for up to 3 days. store in an airtight container. If reheating, do so at low power to maintain the creamy texture.