Description
Ingredients
Scale
- Pasta (3-4 cups cooked, rotini, fusilli, or penne)
- Vegetables:
- Bell peppers (1 cup diced)
- Cherry tomatoes (1 cup halved)
- Cucumbers (1 cup diced)
- Red onions (optional, finely chopped)
- Black olives (½ cup sliced)
- Herbs:
- Fresh basil (2 tablespoons, chopped)
- Fresh parsley (2 tablespoons, chopped)
- Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1–2 tablespoons Italian seasoning
- 1 tablespoon vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cheese:
- ¼ cup Parmesan (optional)
- Mozzarella or feta (optional for creaminess)
Instructions
Preparation Steps
- Cook the Pasta: Boil the pasta in salted water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- Chop the Vegetables: Dice bell peppers, halve cherry tomatoes, and chop cucumbers and onions (if using).
- Prepare the Dressing: Mix the mayonnaise, sour cream/Greek yogurt, Italian seasoning, vinegar, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Mix the Salad: In a large bowl, combine the cooled pasta, vegetables, and dressing. Stir gently to coat everything evenly.
- Chill: Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
- Serve: Stir the salad before serving, garnish with basil, parsley, or extra cheese if desired.
Notes
For a fresher taste, prepare the salad a few hours in advance to allow the flavors to fully meld. Just before serving, give the salad a gentle toss and garnish with fresh herbs like basil or parsley for added flavor and presentation.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Pasta
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 12 g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8 g
- Cholesterol: 20 mg