Description
A quick and flavorful pasta salad packed with fresh veggies and a rich, tangy dressing. Perfect for picnics, potlucks, or make-ahead weekday lunches.
Ingredients
8 ounces (about 2 cups) rotini or elbow macaroni pasta
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon white vinegar or lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup shredded cheddar cheese
1/4 cup red onion, finely chopped
1/4 cup chopped fresh parsley or dill (optional)
1/2 cup diced bell pepper (any color)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions (about 8–10 minutes). Drain and rinse under cold water, then drain well again.
Make the Creamy Dressing:
In a large bowl, whisk together the mayonnaise, sour cream, white vinegar or lemon juice, sugar, salt, and black pepper until smooth.
Combine Pasta and Dressing:
Add the cooled pasta to the dressing and mix until evenly coated.
Add Vegetables and Cheese:
Gently fold in cherry tomatoes, cucumber, cheddar cheese, red onion, bell pepper, and optional parsley or dill.
Chill:
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve:
Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
Substitute Greek yogurt for a lighter version.
Use plant-based mayo and sour cream to make it vegan-friendly.
Add olives, peas, or shredded carrots for extra variety.
Best enjoyed the same day, but leftovers store well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for pasta)
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: American
