Description
A cool and creamy pasta salad tossed with tender rotini, colorful vegetables, and a tangy dressing made from mayonnaise and sour cream. Perfect for summer cookouts, picnics, or an easy lunch that’s both refreshing and satisfying.
Ingredients
Scale
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar or lemon juice
- 1 teaspoon sugar
- Salt and black pepper to taste
- 12 oz rotini pasta
- 1 cup diced bell peppers (red and yellow)
- 1 cup cherry tomatoes, halved
- ½ cup finely chopped red onion
- 1 cup diced cucumber
- ½ cup shredded cheddar or crumbled feta
- ½ cup sliced olives or bacon bits (optional)
- ¼ cup chopped fresh parsley or dill
Instructions
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Cook the pasta in salted water until tender, then rinse under cold water to stop the cooking process.
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In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until smooth.
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Add the cooled pasta to the bowl and fold in the vegetables, cheese, and herbs.
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Stir until everything is evenly coated in the dressing.
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Chill for at least 30 minutes before serving. Adjust seasoning and add extra dressing if needed.
Notes
- Best served chilled and freshly mixed.
- Store in an airtight container for up to 3 days.
- Add a spoonful of mayonnaise or yogurt before serving if the salad thickens in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg