Description
A refreshing and creamy pasta salad loaded with fresh vegetables, perfect for gatherings and picnics.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta and veggie mixture, stirring until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add more dressing to leftovers if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: pasta salad, creamy salad, side dish, summer recipe, picnic food