Creamy Vegetable Pasta Salad

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

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:

1. Cook the Pasta:
   • Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 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.
3. 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.
4. 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.
5. Mix with Dressing:
   • Pour the dressing over the pasta salad and toss until all the ingredients are well coated.
6. 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

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