Creamy Veggie Pasta Salad

 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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