Description
A vibrant bowl of creamy pasta salad, perfect for summer gatherings, featuring tender pasta, crisp veggies, and a rich dressing.
Ingredients
Scale
- 200 g (2 cups) rotini pasta
- 100 g (1 cup) cherry tomatoes, halved
- 100 g (1 cup) cucumber, diced
- 50 g (1/2 cup) red onion, finely chopped
- 100 g (3/4 cup) bell pepper, diced
- 250 g (1 cup) mayonnaise
- 60 ml (1/4 cup) apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Chop the vegetables: As the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and bell pepper. Keep the pieces roughly the same size for even distribution.
- Drain and cool the pasta: Once the pasta is cooked, pour it into a colander to drain. Rinse under cold water for 1-2 minutes to cool it down quickly and stop the cooking process. Allow it to drain thoroughly.
- Combine and chill: In the bowl with the dressing, add the cooled pasta and chopped vegetables. Toss together gently until well coated. Cover and refrigerate for at least 30 minutes.
- Serve and enjoy: Give the pasta salad a good stir before serving. Adjust seasoning if needed and enjoy!
Notes
This pasta salad is perfect for meal prep and tastes even better after marinating. Feel free to swap in your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3 g
- Sodium: 490 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg