Description
A refreshing and creamy pasta salad made with tender rotini pasta, a tangy mayonnaise and sour cream dressing, fresh cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh parsley. Perfect for picnics, potlucks, or as a light and satisfying side dish.
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 and Garnishes
- 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: Cook the pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it quickly and stop the cooking process.
- Prepare the Dressing: In a large 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 Ingredients: Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh parsley into the bowl with the dressing. Toss everything gently but thoroughly until the pasta and vegetables are evenly coated with the creamy dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together and for the salad to become nicely chilled.
- Serve: After chilling, serve the pasta salad cold. It’s perfect as a side dish or a light main dish, especially on warm days.
Notes
- Use your favorite pasta shape but smaller shapes like rotini or penne work best to hold the dressing.
- Be sure to rinse the pasta under cold water to cool it and prevent it from sticking together.
- You can substitute Greek yogurt for sour cream for a tangier and lighter dressing.
- Add other vegetables such as finely chopped celery or shredded carrots for additional crunch.
- For a dairy-free version, use a vegan mayonnaise and omit sour cream or replace with a plant-based alternative.
