Creamy Pasta Salad
Bright and creamy, this pasta salad combines tender pasta with crisp vegetables and a tangy dressing, making it perfect for potlucks and picnics.
Ingredients
Pasta and Vegetables
- 8 oz pasta (rotini or penne) Choose quality semolina pasta for best texture.
- 1 cup cherry tomatoes, halved Look for firm, deeply colored tomatoes without soft spots.
- 1 cup cucumber, diced English cucumbers are preferred for fewer seeds.
- 1 cup bell pepper, diced Any color bell pepper works.
- 1/2 cup red onion, finely chopped Adjust amount according to preference for onion flavor.
Dressing
- 1 cup creamy dressing (such as ranch or mayo-based) Full-fat mayo is recommended for richness.
- to taste salt and pepper Season lightly to enhance flavors.
- Fresh herbs (optional, for garnish) Parsley, dill, or chives work well.
Instructions
Preparation
- Cook the pasta according to package instructions in a large pot of salted boiling water until just al dente, then drain and rinse under cold water.
- Spread the drained pasta on a sheet pan to cool faster or transfer to a large bowl.
- In a large bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion.
- Pour the creamy dressing over the pasta and vegetables and fold until everything is lightly coated.
- Taste and add salt and pepper as needed, remembering the dressing may contain salt.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Garnish with fresh herbs if desired and serve chilled.
Notes
Store leftovers in an airtight container for up to 3 days. Pasta salad does not freeze well.