Description
A colorful, creamy, and versatile pasta salad perfect for potlucks, cookouts, or as a make-ahead lunch. Packed with fresh veggies, tender pasta, and a rich homemade dressing, this salad is always a crowd-pleaser.
Ingredients
3 cups rotini pasta, uncooked
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (red and yellow), chopped
1/3 cup red onion, finely chopped
1 cup cheddar cheese, cubed
1/2 cup salami or ham, diced (optional)
3/4 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 tablespoon apple cider vinegar or lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse under cold water.
2. Chop cherry tomatoes, cucumber, bell peppers, red onion, and protein (if using) into uniform pieces.
3. In a medium bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar or lemon juice, salt, and pepper.
4. In a large bowl, combine cooled pasta, veggies, cheese, and protein. Pour dressing over and mix gently.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Garnish with chopped parsley before serving, if desired.
Notes
Use gluten-free pasta or dairy-free alternatives if needed.
Taste dressing and adjust salt or acidity as preferred.
Add a tablespoon of mayo or yogurt before serving if the salad looks dry after chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: pasta salad, creamy, picnic, potluck, easy side dish