This delightful dish combines tender pasta with a myriad of colorful vegetables, all enveloped in a rich and tangy creamy dressing. It's easy to make, highly customizable, and perfect for serving a crowd or enjoying as a quick lunch at home.
Ingredients
Scale:
2 cups of uncooked pasta (penne, rotini, or fusilli work best)
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 bell pepper, diced (any color)
1/2 cup red onion, finely chopped
1/2 cup sweet corn (canned or frozen)
1 cup cooked chicken, diced (for creamy pasta salad with chicken, optional)
1 cup chickpeas, drained (for a vegetarian option, optional)
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, chop the vegetables. Halve the cherry tomatoes, dice the cucumbers and bell pepper, and finely chop the red onion. Set aside in a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt and pepper to create a creamy dressing for pasta salad. Adjust seasoning to taste.
Once the pasta has cooled, add it to the bowl with the chopped vegetables. If you're using any protein, like chicken or chickpeas, add that now as well.
Pour the creamy dressing over the pasta and vegetables. Gently mix until everything is well coated and evenly combined.
Add the chopped parsley and basil. Fold these in carefully to maintain the integrity of the ingredients.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
