Creamy Pasta Salad Recipe
This creamy pasta salad is a vibrant and delicious side dish perfect for picnics, barbecues, or quick lunches. Packed with veggies and tossed in a tangy dressing, it’s a crowd-pleaser for any occasion!
Equipment
- Large mixing bowl
- Medium mixing bowl (for dressing)
- Knife and cutting board
- Whisk
- Measuring cups and spoons
- Salad tongs or large spoon
Ingredients
- For the salad:
- 3 cups cooked pasta rotini, penne, or bowties work best
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell peppers any color, diced
- ½ cup red onion finely sliced
- 1 cup shredded cheddar cheese
- ½ cup black olives sliced (optional)
- ½ cup cooked and crumbled bacon optional
- For the dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar optional
- Salt and black pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Transfer the pasta to a large mixing bowl.
- Add the cherry tomatoes, cucumber, bell peppers, red onion, shredded cheese, and any optional ingredients like black olives or bacon to the bowl with the pasta.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and black pepper until smooth and creamy.
- Pour the dressing over the pasta and vegetable mixture. Toss everything together until the salad is evenly coated with the dressing. Adjust seasoning if needed.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and garnish with fresh herbs like parsley or dill for a finishing touch.