Creamy Cold Pasta Salad
A classic creamy cold pasta salad with a rich Italian dressing, perfect for any summer occasion.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl large
- 1 Whisk for dressing
Ingredients
Pasta Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup diced bell peppers
- 1/2 cup sliced olives
- 1/2 cup cubed mozzarella cheese
Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together mayonnaise, sour cream, and Italian seasoning. Season with salt and pepper to taste.
- In a large bowl, combine cooled pasta, cherry tomatoes, bell peppers, olives, and mozzarella. Pour dressing over and toss to coat.
- Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
- Serve chilled as a side dish or main course, garnished with fresh herbs if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prepare the salad a day in advance, storing the dressing separately. Mix just before serving.
Notes
Pro Tips: Use fresh vegetables for the best flavor and texture. Adjust dressing consistency by adding a splash of milk if too thick. Ingredient Substitutions: Use Greek yogurt instead of sour cream for a healthier option. How to Serve: Garnish with freshly chopped basil or parsley before serving. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Store dressing separately if making ahead.