Description
Creamy, tangy, and packed with fresh veggies, this pasta salad is perfect for potlucks, barbecues, or meal prepping.
Ingredients
Scale
- 12 oz rotini pasta
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup shredded cheddar cheese
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/2 cup shredded carrots
- 1 cup bell peppers (mixed colors), diced
- 2 green onions, sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Cook the rotini pasta in salted water until al dente. Drain and rinse with cold water.
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the dressing.
- Dice the cucumber, red onion, bell peppers, and shred the carrots.
- In a large bowl, combine the cooled pasta, veggies, shredded cheddar cheese, and dressing. Toss until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with extra cheddar cheese or green onions if desired. Serve cold.
Notes
- Pasta salad can be stored in the fridge for up to 3 days in an airtight container. Stir before serving leftovers.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add grilled chicken or shrimp for a heartier dish.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes