ADVERTISEMENT
ADVERTISEMENT
Creamy Vegetable Pasta Salad
Ingredients:
- 8 oz (225 g) rotini pasta (or any pasta of your choice)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cucumber, sliced
- 1 cup (150 g) bell peppers, diced (use a mix of colors)
- 1 cup (150 g) broccoli florets
- 1/2 cup (75 g) red onion, thinly sliced
- 1/2 cup (75 g) shredded carrots
- 1/2 cup (60 g) cheddar cheese, shredded or cubed
- 1/4 cup (60 g) black olives, sliced (optional)
- 1/2 cup (75 g) asparagus, cut into bite-sized pieces
ADVERTISEMENT
For the Dressing:
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream or Greek yogurt
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) honey or sugar (optional)
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Blanch the Broccoli and Asparagus:
- Bring a pot of water to a boil and briefly blanch the broccoli and asparagus for about 2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, olive oil, honey (if using), Italian herbs, salt, and pepper until smooth.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, blanched broccoli and asparagus, red onion, carrots, cheddar cheese, and olives if using.
- Mix with Dressing:
- Pour the dressing over the pasta salad and toss until all the ingredients are well coated.
- Chill and Serve:
- Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled.
This creamy vegetable pasta salad is perfect for potlucks, barbecues, or as a refreshing side dish. Enjoy!
For more details, visit the full recipe