Creamy Veggie Pasta Salad
Ingredients:
12 oz (340 g) rotini or fusilli pasta 🍝
1 cup cherry tomatoes, halved 🍅
1 cucumber, diced 🥒
1/2 cup bell peppers (red, yellow, or orange), diced 🫑
1/4 cup red onion, finely chopped 🧅
1/2 cup shredded cheddar cheese (optional) 🧀
For the Dressing:
1/2 cup mayonnaise 🥄
1/4 cup sour cream or plain Greek yogurt 🥛
2 tbsp Dijon mustard 🌟
1 tbsp white vinegar or lemon juice 🍋
1 tsp honey or sugar (optional) 🍯
Salt and pepper, to taste 🧂
1 tsp dried Italian seasoning or dill 🌿
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
Prepare the Vegetables:
While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion. Set aside.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, vinegar or lemon juice, honey, salt, pepper, and Italian seasoning until smooth.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, chopped vegetables, and shredded cheese (if using). Pour the dressing over the salad and toss until everything is evenly coated.
Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve cold and enjoy!
🌟 Tip: Add extras like black olives, diced avocado, or crispy bacon for additional flavor and texture. This salad can be made a day ahead, making it perfect for meal prep!
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