Creamy Pasta Salad – Easy Summer Side Dish
A cool and creamy pasta salad packed with crisp vegetables and tossed in a smooth, tangy dressing — the perfect make-ahead side dish for any summer meal.
Ingredients
Pasta & Veggies
- 3 cups cooked rotini pasta
- 1 cup red bell pepper diced
- 1 cup yellow bell pepper diced
- ½ cup cucumber chopped
- ½ cup red onion thinly sliced
- Fresh parsley chopped (for garnish)
Creamy Dressing
- 1 cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sugar optional, for balance
Instructions
- Cook rotini pasta according to package directions. Rinse with cold water and drain.
- Add the cooled pasta to a large bowl along with bell peppers, cucumber, and red onion.
- In a separate bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, mustard, garlic powder, salt, pepper, and sugar.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Chill for at least 30 minutes before serving.
- Garnish with fresh parsley and enjoy.
Notes
Flavor Variations
- Mediterranean: Add olives, feta, and cherry tomatoes.
- Southwest: Mix in corn, black beans, avocado, and cilantro.
- Italian: Add mozzarella pearls, diced salami, and dried Italian herbs.
Tips
- Rinse the cooked pasta in cold water to prevent sticking and stop the cooking process.
- Chill the salad before serving for better flavor and texture.
- Add extra lemon juice or vinegar if you prefer a tangier taste.
Storage
- Refrigerator: Keeps 3–4 days in an airtight container.
- Freezer: Not recommended.
- Refresh: Stir in a spoonful of mayo or yogurt before serving if it thickens.