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Creamy Pasta Salad

A light and satisfying creamy pasta salad packed with fresh vegetables, perfect for warm days or potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz Pasta (any shape) Rotini, penne, or elbow macaroni preferred.
  • 1 cup Cherry tomatoes Chopped into bite-sized pieces.
  • 1 cup Cucumbers Chopped into bite-sized pieces.
  • 1 cup Bell peppers Chopped into bite-sized pieces.
  • 1/2 medium Red onion Finely diced, soak in cold water to reduce sharpness if desired.
Dressing
  • 1/2 cup Mayonnaise Can use low-fat for a lighter version.
  • 1/2 cup Greek yogurt Can substitute with sour cream for a tangy kick.
  • 1 tbsp Lemon juice A splash to add freshness.
  • 1 tsp Salt To taste.
  • 1 tsp Pepper To taste.
Cheese and Herbs
  • 1 cup Cheese (Feta, mozzarella, or cheddar) Use whatever cheese you have on hand.
  • 1 tbsp Fresh parsley or dill For garnish, can use dried herbs as a substitute.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, then drain and let it cool.
  2. While the pasta is cooling, chop the cherry tomatoes, cucumbers, and bell peppers into bite-sized pieces. Finely dice the red onion.
Make the Dressing
  1. In a large bowl, combine mayonnaise, Greek yogurt, a splash of lemon juice, salt, and pepper. Mix well until creamy and smooth.
Combine
  1. Once the pasta is cool, add it to the bowl with the dressing. Fold in the veggies and cheese until everything is well-coated.
Chill and Serve
  1. Let the pasta salad sit in the fridge for at least 30 minutes before serving to let the flavors meld.
  2. Give it a quick stir before serving and enjoy!

Notes

This recipe is customizable; feel free to use leftover veggies. For a lighter version, use low-fat mayo and yogurt. The salad tastes best after chilling in the fridge.