Description
This creamy pasta salad combines tender pasta with a tangy and rich dressing made from mayonnaise, sour cream, and Dijon mustard, mixed with fresh vegetables like cherry tomatoes, cucumber, and red bell pepper. Perfectly chilled, it’s a refreshing and satisfying side dish ideal for picnics, potlucks, or light meals.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, penne, or your favorite shape)
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- Salt and pepper to taste
Vegetables and Garnish
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined to create a creamy, tangy dressing.
- Combine Ingredients: Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh parsley to the bowl with the dressing. Toss everything together until the pasta and vegetables are evenly coated.
- Chill the Salad: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Serve the creamy pasta salad chilled as a refreshing side dish or light meal.
Notes
- For best flavor, let the pasta salad chill overnight.
- Use your favorite pasta shapes like rotini or penne for better texture and dressing adherence.
- Add cooked chicken or ham for added protein to make it a complete meal.
- Adjust the amount of sugar and vinegar depending on your preferred balance of tanginess and sweetness.
- This pasta salad stores well in the refrigerator for up to 3 days.
