Description
A creamy pasta salad with a tangy dressing and fresh vegetables, perfect for picnics, potlucks, or a weeknight meal.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or fusilli)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup diced bell pepper
- 1/4 cup chopped red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Bring a pot of salted water to a boil. While waiting, halve the cherry tomatoes, dice the cucumber and bell pepper, and chop the red onion and any fresh herbs. Measure the mayonnaise, sour cream, and lemon juice.
- In a large bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth. Season lightly with salt and pepper.
- Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.
- Add the cooled pasta to the bowl with the dressing. Fold in the cherry tomatoes, cucumbers, bell pepper, and red onion. Taste and adjust seasoning as needed. Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, chill for at least 30 minutes prior to serving. This salad holds well for 3-4 days in the fridge; store dressing separately if keeping longer.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 450mg
- Fat: 54g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg