why make this recipe
This Creamy Tuscan Pasta Salad is not just delicious; it’s also easy to make and perfect for sharing. It combines the rich flavors of sun-dried tomatoes and fresh basil in a creamy dressing that keeps the pasta moist and flavorful. This dish is great for picnics, potlucks, or as a simple weeknight dinner. Plus, it’s packed with good ingredients and can be customized to include your favorite greens or nuts.
how to make Creamy Tuscan Pasta Salad
Ingredients :
- 12 oz (340 g) fusilli pasta, cooked al dente
- 1 cup chopped sun-dried tomatoes (oil-packed preferred, drained slightly)
- ½ cup chopped fresh basil leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: ¼ cup toasted pine nuts
- Optional: 1 cup chopped baby spinach or arugula
Directions :
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) fusilli pasta and cook according to package instructions until al dente, usually 10–12 minutes. Stir occasionally to prevent sticking.
- Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside to drain completely (about 5 minutes).
- In a mixing bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 2 tablespoons extra virgin olive oil. Add 2 minced garlic cloves, a pinch of salt, and freshly ground black pepper to taste. Whisk until smooth and creamy. If the dressing feels too thick, add a teaspoon of water or olive oil to loosen it.
- Add the cooled pasta to the bowl with the dressing. Toss in 1 cup chopped sun-dried tomatoes (oil-packed and slightly drained), ½ cup freshly grated Parmesan cheese, and ½ cup chopped fresh basil leaves. Gently fold everything together until pasta is well coated and ingredients are evenly distributed.
- If using, fold in ¼ cup toasted pine nuts and 1 cup chopped baby spinach or arugula for extra texture and flavor. Taste and adjust salt and pepper as needed.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to marry. Before serving, give it a gentle stir and add a little extra fresh basil on top for presentation.
how to serve Creamy Tuscan Pasta Salad
Serve this vibrant pasta salad as a main dish or as a side alongside grilled chicken or fish. It’s great at room temperature, but if you chill it for a bit, the flavors will blend even better. You can also garnish it with extra basil or a sprinkle of Parmesan before serving to give it an appealing look.
how to store Creamy Tuscan Pasta Salad
Store any leftovers in an airtight container in the fridge. It will stay fresh for about 3 days. If the salad seems dry after being stored, just add a splash of olive oil or a little more dressing before serving.
tips to make Creamy Tuscan Pasta Salad
- Make sure to let the pasta cool completely before mixing it with the dressing. This prevents the dressing from separating.
- For extra crunch, add chopped nuts like walnuts or almonds.
- You can swap the Parmesan for a different cheese like feta or mozzarella, depending on your preference.
variation (if any)
Feel free to customize the salad by adding diced bell peppers, cucumbers, or olives. You can also replace the mayonnaise and sour cream with Greek yogurt for a lighter alternative.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as penne or rotini.
Is this salad gluten-free?
To make the salad gluten-free, use gluten-free pasta instead.
Can I make this pasta salad ahead of time?
Yes, you can prepare it a day in advance. Just keep it stored in the fridge and give it a good stir before serving.
Creamy Tuscan Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make pasta salad with sun-dried tomatoes and fresh basil in a creamy dressing, perfect for sharing at picnics or weeknight dinners.
Ingredients
- 12 oz (340 g) fusilli pasta, cooked al dente
- 1 cup chopped sun-dried tomatoes (oil-packed preferred, drained slightly)
- ½ cup chopped fresh basil leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: ¼ cup toasted pine nuts
- Optional: 1 cup chopped baby spinach or arugula
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) fusilli pasta and cook according to package instructions until al dente, usually 10–12 minutes. Stir occasionally to prevent sticking.
- Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside to drain completely (about 5 minutes).
- In a mixing bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 2 tablespoons extra virgin olive oil. Add 2 minced garlic cloves, a pinch of salt, and freshly ground black pepper to taste. Whisk until smooth and creamy. If the dressing feels too thick, add a teaspoon of water or olive oil to loosen it.
- Add the cooled pasta to the bowl with the dressing. Toss in 1 cup chopped sun-dried tomatoes (oil-packed and slightly drained), ½ cup freshly grated Parmesan cheese, and ½ cup chopped fresh basil leaves. Gently fold everything together until pasta is well coated and ingredients are evenly distributed.
- If using, fold in ¼ cup toasted pine nuts and 1 cup chopped baby spinach or arugula for extra texture and flavor. Taste and adjust salt and pepper as needed.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to marry. Before serving, give it a gentle stir and add a little extra fresh basil on top for presentation.
Notes
Let the pasta cool completely before mixing with the dressing to prevent the dressing from separating. For extra crunch, add chopped nuts like walnuts or almonds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, creamy salad, Tuscan salad, vegetarian pasta, easy pasta recipes
