Description
A delightful creamy pasta salad with fresh vegetables, perfect for picnics, barbecues, or a satisfying lunch.
Ingredients
- 2 cups pasta (such as rotini or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1 cup peas (fresh or frozen)
- 1 cup mayonnaise (sub Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh herbs for garnish (basil or parsley work well)
Instructions
- Cook the pasta: Boil water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- Prepare the vegetables: While the pasta cools, chop the tomatoes, cucumber, bell pepper, and onion. If using frozen peas, rinse them under warm water to defrost.
- Make the dressing: In a separate bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine the ingredients: In a large mixing bowl, combine the cooled pasta, vegetables, and dressing. Stir gently until everything is well coated.
- Chill: Cover the pasta salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.
- Serve: Garnish with fresh herbs before serving and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To refresh, stir in a bit more mayonnaise or yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American