Creamy Pasta Salad
A creamy and colorful pasta salad loaded with fresh vegetables and a luxurious dressing, perfect for any gathering.
Ingredients
Pasta and Vegetables
- 2 cups favorite pasta (fusilli or rotini)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup bell pepper (chopped)
- 1 cup peas (fresh or frozen)
Creamy Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Garnish
- 1/4 cup chopped parsley For garnish
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop your vegetables into bite-sized pieces.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
Mixing
- In a large mixing bowl, toss the cooled pasta with the veggies.
- Pour the dressing over the top and mix until everything is well-coated.
- Sprinkle with chopped parsley for a pop of color and flavor.
Chill & Serve
- Cover the salad and let it chill in the fridge for at least 30 minutes before serving.
Notes
Enjoy the salad cold, and feel free to add nuts or seeds for extra crunch. Store in an airtight container in the fridge for up to 3 days.