Description
A light and refreshing creamy pasta salad perfect for summer gatherings.
Ingredients
Scale
- 8 ounces of rotini or bowtie pasta
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1/2 cup of red onion, finely chopped
- 1 cup of bell peppers, diced (colorful mix preferred)
- 1 cup of shredded cheddar cheese
- 1 cup of frozen peas (thawed)
- 1/2 cup of mayonnaise
- 1/2 cup of Greek yogurt
- 1 tablespoon of Dijon mustard
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (like parsley or dill)
Instructions
- Start by cooking the pasta according to the package instructions until al dente. Drain and rinse under cold water.
- While the pasta is cooling, chop your vegetables: halving the cherry tomatoes, dicing the cucumber and bell peppers, and finely chopping the red onion.
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, onion, bell peppers, shredded cheese, and peas.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, salt, and pepper for the dressing.
- Pour the dressing over the pasta and vegetables, and gently toss until well-coated.
- For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Consider substituting pasta for gluten-free options or using spiralized zucchini for a low-carb alternative. Can add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg