Creamy Pasta Salad
A delightful dish packed with vibrant vegetables and a creamy dressing, perfect for summer cookouts and gatherings.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli, penne, or rotini) Choose your favorite pasta type.
- 1 cup cherry tomatoes, halved Adds sweetness.
- 1 medium cucumber, diced Brings crunch and freshness.
- ¼ cup red onion, finely chopped Introduces sharpness.
- 1 medium bell pepper, chopped Any color works for extra vibrance.
- 1 cup cheddar cheese, diced (or shredded) Offers richness.
Dressing
- ½ cup mayonnaise Creamy base for the salad.
- 2 tablespoons olive oil Enhances flavor and moisture.
- 2 tablespoons lemon juice, freshly squeezed Adds brightness.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper, freshly ground Adds warmth.
Garnish
- fresh herbs (such as parsley or dill) For garnish.
Instructions
Preparation
- Bring a large pot of water to a rolling boil and add a pinch of salt.
- Cook the pasta according to package instructions until al dente, about 10-12 minutes, then drain and rinse under cold water.
- Set the cooled pasta aside.
Mixing
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and cheddar cheese.
Dressing
- In a separate bowl, whisk together mayonnaise, olive oil, lemon juice, salt, and pepper until smooth.
- Taste and adjust seasoning if necessary.
Combine
- Pour the dressing over the pasta salad mixture and gently fold until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with fresh herbs before serving.
Notes
For added flavor, consider using fresh ingredients. Adjust the dressing to your taste and store in an airtight container for up to three days.