Description
This creamy pasta salad is a delicious and refreshing dish perfect for picnics, potlucks, or a light meal. With a smooth blend of mayonnaise and sour cream, fresh vegetables, and tender pasta, it’s a crowd-pleaser that combines creaminess with crisp textures for a satisfying bite.
Ingredients
Scale
Salad
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup red onion, chopped
- 1/4 cup parsley, chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- Salt to taste
- Pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook 8 oz of pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
- Prepare Dressing: In a large mixing bowl, combine 1 cup of mayonnaise and 1/2 cup of sour cream, stirring until smooth and well blended to create a creamy base for the salad.
- Combine Ingredients: Add the cooled pasta, 1 cup halved cherry tomatoes, 1 cup diced cucumbers, 1/2 cup chopped red onion, and 1/4 cup chopped parsley to the bowl with the dressing.
- Toss Salad: Mix all the ingredients together thoroughly so that the pasta and vegetables are evenly coated with the creamy dressing.
- Season: Add salt and freshly ground black pepper to taste, adjusting the seasoning to your preference.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and the salad to become nicely chilled before serving.
Notes
- You can use rotini, penne, or any short pasta of your choice.
- For extra flavor, add a splash of lemon juice or a teaspoon of Dijon mustard to the dressing.
- Make sure to cool the pasta completely to prevent the salad from becoming watery.
- This salad keeps well for up to 2 days in the refrigerator, making it great for meal prep.
- Optional additions include diced bell peppers, olives, or shredded cheese for variety.
