Pasta Salad
A breezy, colorful side that brightens any picnic or weeknight dinner with creamy dressing, crunchy veggies, and tender pasta.
Ingredients
Pasta & Produce
- 1 lb rotini or farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced (optional) optional ingredient
Cheese & Extras
- 1 cup shredded cheddar or cubed mozzarella (optional) optional ingredient
- 1–2 tbsp grated Parmesan (optional) optional ingredient
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
Spices & Herbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Cook the pasta in well-salted boiling water until just al dente. Drain and rinse under cold water to stop cooking and cool quickly. Drain thoroughly.
- Whisk together mayonnaise, sour cream, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper in a bowl. Taste and adjust acidity or salt.
- In a large bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and cheese (if using).
- Pour dressing over the pasta mixture and toss gently to coat everything evenly.
- Fold in chopped parsley and grated Parmesan. Cover and chill at least 1 hour — overnight is best for flavor.
- Before serving, toss again and adjust seasoning as needed.
Notes
Use well-salted water when cooking pasta to season it from the inside. Chill at least 1 hour so the flavors meld; overnight is even better. For a lighter twist, swap half the mayo for Greek yogurt.