Creamy Pasta Salad
A colorful and creamy pasta salad that’s perfect for summer barbecues, potlucks, and family gatherings. It's quick to make and fully adaptable depending on your tastes and dietary preferences.
Ingrédients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cooked and shredded chicken (optional) Add for protein
Dressing
- 1 cup creamy dressing (e.g., mayonnaise or ranch)
- to taste Salt and pepper Adjust according to preference
Garnish
- to taste Fresh herbs (e.g., parsley or basil) For garnish
Instructions
Preparation
- Rinse the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
- If using chicken, ensure it’s cooked and shredded beforehand.
Cooking
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, red bell pepper, and chopped red onion.
- If adding chicken, fold it in gently.
Final Steps
- Pour the creamy dressing over the pasta and vegetable mixture and mix thoroughly.
- Season with salt and pepper and adjust to taste.
- Transfer to an airtight container or cover the bowl, and chill in the refrigerator for at least 30 minutes.
- Garnish with fresh herbs before serving.
Notes
Best served chilled. Can be made a day in advance and tastes even better after the flavors meld together in the fridge.