Description
A creamy and refreshing pasta salad perfect for summer gatherings, packed with fresh vegetables and a tangy homemade dressing. This easy-to-make dish combines al dente pasta with a smooth blend of mayonnaise, sour cream, and Dijon mustard, balanced by apple cider vinegar and a touch of sweetness. Ideal as a side or a light meal.
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 & 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: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooked and cooled pasta along with cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and chopped parsley to the bowl with the dressing. Toss all ingredients gently to ensure the pasta and vegetables are evenly coated.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the flavors to meld and the salad to become nicely chilled.
- Serve: Give the salad a gentle toss before serving chilled. Enjoy this creamy pasta salad as a refreshing side dish or a light main course.
Notes
- Use rotini or penne pasta as they hold dressing well.
- For extra crunch, consider adding diced celery or shredded carrots.
- Feel free to substitute Greek yogurt for sour cream for a tangier, healthier alternative.
- This salad can be made a day ahead to enhance the flavors further.
- Keep refrigerated and consume within 3 days for best freshness.
