Creamy Pasta Salad
A delightful blend of tender pasta, fresh vegetables, and a creamy dressing, perfect for family gatherings and potlucks.
Ingredients
Pasta and Vegetables
- 1 pound pasta (rotini or penne) These shapes hold the dressing and add great texture.
- 1 cup cherry tomatoes, halved For bursts of sweetness and color.
- 1 cup cucumber, diced Adds a refreshing crunch.
- 1 piece bell pepper, diced Choose your favorite color to brighten up the dish.
- ½ cup red onion, finely chopped For a hint of sharpness; soak in cold water if you want it milder.
- 1 cup frozen peas Thaw them before mixing for sweetness and vibrancy.
Dressing
- 1 cup mayonnaise The base of your creamy dressing; Greek yogurt is a healthier substitution.
- 2 tablespoons apple cider vinegar For a tangy kick.
- 1 teaspoon garlic powder Fresh garlic will deepen the flavor if preferred.
- to taste salt and pepper Essential seasoning to bring out all the flavors.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Preparing the Vegetables
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
Making the Dressing
- In a large bowl, combine the mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Mix until well blended.
Combining Ingredients
- In the bowl with the dressing, add the cooked pasta, thawed peas, and prepared vegetables. Gently fold everything together.
Final Steps
- Taste your salad and adjust for salt or herbs as needed.
- For best results, chill in the refrigerator for at least 30 minutes before serving.
Notes
This dish is flexible; you can replace mayonnaise with Greek yogurt for a lighter dressing, add seasonal vegetables, or incorporate proteins like chicken or chickpeas.