Creamy Pasta Salad
A creamy, mayonnaise-based pasta salad recipe.
Servings 12
Calories 296kcal
Ingredients
- 8 ounces rotini pasta cooked
- 1 cup cherry tomatoes halved
- ½ cup bell peppers
- ½ cup frozen peas thawed
- ½ cup cucumber chopped
- ½ cup carrot shredded
- ½ cup onion finely chopped
- 1 ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lemon juice fresh
- 2 tablespoons vinegar white
- 2 tablespoons dried garlic minced
- 2 tablespoons dried parsley
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Begin by boiling a pot of water until the noodles are cooked a little past al dente. I let them soak a few extra minutes before straining. Extra soft noodles will stay soft once they are cold.
- Strain the water out and allow the pasta to cool before mixing.
- Mix up your sauce. In a separate bowl, combine mayonnaise, sour cream, lemon juice, white vinegar, dried minced garlic, dried parsley and salt and pepper to taste.
- Prepare your chopped vegetables. Feel free to add extra vegetables for a crunchier and more healthy salad.
- In a large bowl, mix the cooled noodles, sauce and vegetables together. Cover and refrigerate until ready to serve.
Notes
- Cook your pasta slightly past al dente for extra softness that helps your salad stay soft when chilled.
- Adjust the choice of vegetables to suit your tastes and add extra vegetables for a more crunchy and healthy dish. Choose lots of colorful veggies.
- Rotini pasta or macaroni are great choices for this recipe.
Nutrition
Serving: 12g | Calories: 296kcal | Carbohydrates: 18g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 214mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1281IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg