This creamy pasta salad is a real crowd-pleaser! It’s packed with pasta, crunchy veggies, and a smooth, tangy dressing. Perfect for picnics or potlucks!
I love how quick it comes together—just mix everything in a bowl! It’s also great for leftovers, and trust me, they don’t last long! 😄
Key Ingredients & Substitutions
Pasta: I love using rotini for its fun shape that holds onto the dressing well. You can swap it for other short pastas like penne or fusilli if rotini isn’t available.
Cherry Tomatoes: A mix of red and yellow adds great color and flavor. If they’re not in season, you can use diced regular tomatoes instead; just be sure to remove excess liquid.
Zucchini: Adds a nice crunch. If you’re not a fan, diced cucumber works well too. Just keep it fresh and crunchy!
Olives: Green and Kalamata give a great mix of flavors. You could use black olives or skip them entirely if you prefer.
Cheese: Fresh mozzarella brings a lovely creaminess. If you want a firmer cheese, cubed cheddar or feta would be tasty alternatives.
Sour Cream: Greek yogurt can lighten it up a bit while still keeping that creamy texture. Feel free to use either!
How Do I Get My Pasta Salad to Have the Best Flavor?
The key to a delicious pasta salad is all in the dressing and letting it chill. After mixing everything together, cover it and let it sit in the fridge for at least an hour. This helps the flavors blend beautifully!
- Make sure your pasta is cooled before mixing; this prevents it from becoming mushy.
- When tossing the salad, be gentle! You want to mix the ingredients well without breaking the pasta or mozzarella.
- Adjust the seasoning! Taste your salad before serving, and feel free to add more salt, pepper, or herbs to suit your palate.
Easy and Creamy Pasta Salad Recipe
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved (a mix of red and yellow for color)
- 1 small zucchini, thinly sliced
- 1/2 cup orange bell pepper, diced
- 1/4 cup sliced green olives
- 1/4 cup sliced Kalamata olives
- 1/4 cup finely chopped green onions
- 8 oz fresh mozzarella balls (bocconcini), halved if large
- 1/3 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
This easy pasta salad will take about 15 minutes to prep, plus 1 hour to chill in the fridge. So, in under 1.5 hours, you’ll have a delicious salad ready for your next meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. Make sure to drain it well afterward to prevent it from becoming too soggy.
2. Combine the Veggies:
In a large mixing bowl, add the cooled pasta along with the halved cherry tomatoes, sliced zucchini, diced orange bell pepper, green olives, Kalamata olives, green onions, and mozzarella balls. This colorful mix will make your salad as yummy as it is pretty!
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), red wine vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until the mixture is smooth and creamy. This dressing is what will make your salad delightfully rich!
4. Mix It All Together:
Pour the dressing over the pasta and veggie mixture. Gently toss everything together, making sure everything is coated evenly. Be careful not to break the pasta or cheese as you mix!
5. Add Parmesan and Chill:
Sprinkle the grated Parmesan cheese over the salad and gently toss it again. Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Let the salad chill for at least 1 hour to let all the flavors meld together.
6. Serve and Enjoy:
Once you’re ready to serve, give the salad a gentle toss again. Taste it! Adjust the salt and pepper if needed, and feel free to add extra Parmesan or fresh herbs on top for an extra touch. Enjoy your colorful and creamy pasta salad—perfect for warm days or as a tasty side dish!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Pasta?
Absolutely! While rotini works great for holding onto the dressing, you can substitute it with any short pasta like penne, fusilli, or farfalle. Just make sure to cook it to al dente for the best texture!
How Can I Make This Pasta Salad Vegan?
You can easily make this salad vegan by swapping out the mayonnaise and sour cream for vegan versions or using silken tofu blended until smooth as a creamy base. For the cheese, leave out the mozzarella or use vegan cheese alternatives!
How Should I Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, give it a good stir and taste for seasoning—add a little more salt, pepper, or dressing if needed!
Can I Add Other Ingredients?
Absolutely! This pasta salad is versatile. Feel free to add other veggies like cucumbers, carrots, or bell peppers for extra crunch. You can also include protein like grilled chicken or chickpeas for a heartier dish!
