Creamy Pasta Salad

The ultimate Creamy Pasta Salad - made with rotini pasta, fresh vegetables, garden herbs, mozzarella, and a creamy herb dressing. The perfect side dish for summer picnics and parties... and it doubles as a delicious main dish, too!

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Prep Time: 20

Cook Time: 10

Servings:

Calories: 217kcal

Author: Cathy Trochelman

Ingredients

Pasta Salad

16 ounces rotini pasta cooked al dente
1 cup broccoli florets chopped
1 cup cauliflower florets chopped
1 cup grape tomatoes halved
3/4 cup yellow pepper chopped
1/4 cup shredded carrots
3 green onions sliced
6 ounces mozzarella cheese cubed
1/4 cup fresh herbs I used Italian parsley, basil & chives

Dressing

1 cup mayo
1 cup sour cream
1/4 cup lemon juice
2 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon garlic power
1 teaspoon pepper
1/4 cup fresh herbs

Instructions

Cook the pasta al dente, according to package instructions. Drain and rinse thoroughly with cold water. Set aside.
Halve the grape tomatoes and chop the vegetables into small pieces. Finely chop the fresh herbs.
Make the dressing by combining all the ingredients and whisking together until smooth and creamy.
n a large bowl, combine the cooked noodles, chopped veggies, herbs, and dressing. Mix well. Note: If you won't be serving the salad immediately, only add half the dressing and reserve the other half. Just before serving, stir in the remaining dressing.

Notes

Recipe Variations

Use any type of short pasta noodles
Substitute gluten free pasta
Add any of your favorite vegetables, such as mushrooms, pea pods, zucchini, or radishes
Use any type of cheese OR omit the cheese altogether
Add fresh minced garlic for extra flavor
Use any of your favorite fresh herbs
Add chopped grilled chicken or any of your favorite proteins
Substitute Green Goddess Dressing or Buttermilk Ranch Dressing
Make it non-creamy by substituting Lemon Vinaigrette or Greek Vinaigrette

Tips & Tricks

Cook the noodles al dente and rinse them with cold water immediately after draining to stop the cooking process
Keep salad and dressing separate until just before serving to avoid the noodles soaking up all the dressing (you can also reserve half of the dressing to add just before serving)
For a more veggie-forward pasta salad, use less pasta
Make extra dressing for leftovers, as the pasta will inevitably absorb it

Nutrition