This Creamy Pasta Salad recipe is a delightful harmony of tender pasta, colorful vegetables, and a rich, creamy dressing. Perfect for warm weather gatherings, this pasta salad can be enjoyed as a main course or a side dish. Inspired by classic Italian pasta salad with a creamy twist.
Ingredients
Scale:
8 oz of rotini pasta (or your choice, such as penne or fusilli)
1 cup cherry tomatoes, halved
1 cup sliced cucumbers
1/2 cup sliced red onions
1 cup bell peppers, chopped (mix of red, yellow, or green)
1 cup grilled chicken, sliced (optional)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse the pasta under cold water.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the cucumbers and red onions thinly, and chop the bell peppers into bite-sized pieces.
In a medium bowl, whisk together mayonnaise, sour cream, olive oil, white vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy. Adjust the seasoning to taste.
In a large mixing bowl, combine the cooked and cooled pasta, prepared vegetables, and chicken slices if using. Pour the creamy dressing over the salad and gently toss until everything is evenly coated.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, add the fresh parsley and sprinkle with Parmesan cheese. Gently toss again to incorporate these final touches.
