Description
A delicious creamy pasta salad with fresh vegetables and a rich dressing, perfect for potlucks and weeknight dinners.
Ingredients
Scale
- 250 g (2 cups) rotini or fusilli pasta
- 120 g (½ cup) mayonnaise
- 120 g (½ cup) sour cream
- 150 g (1 cup) diced cucumbers
- 150 g (1 cup) halved cherry tomatoes
- 150 g (1 cup) diced bell peppers
- Salt and pepper, to taste
- Optional: garlic powder, dried herbs
- Optional: grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Dice cucumbers, halved cherry tomatoes, and diced bell peppers, and set aside in a mixing bowl.
- Whisk together mayonnaise and sour cream in a separate bowl and season with salt and pepper.
- Add cooled pasta to the bowl with diced vegetables, pour the dressing over, and gently toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Can be made ahead of time and stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg