Creamy Pasta Salad

Summer is the perfect time to indulge in fresh and vibrant dishes that celebrate the season’s bounty. With an array of colorful produce available, there’s no better way to embrace the essence of summer than with a refreshing pasta salad. The Summer Breeze Creamy Pasta Salad combines a medley of seasonal vegetables, a rich and creamy dressing, and the heartiness of pasta to create a dish that is both satisfying and light. This salad not only serves as a delightful side dish at barbecues and picnics but can also stand alone as a light main course, making it a versatile addition to any summer meal.

Discover the vibrant taste of summer with the Summer Breeze Creamy Pasta Salad! This refreshing dish combines colorful seasonal vegetables with a rich, creamy dressing and hearty pasta, making it perfect for barbecues, picnics, or as a light main course. Learn to make this versatile salad step-by-step, explore its health benefits, and find tips to customize it to your liking. Enjoy a burst of flavors and nutrition that celebrates the essence of summer dining!

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Ingredients

12 oz (340g) pasta (choose rotini or farfalle for fun shapes)

1 cup cherry tomatoes, halved

1 cup cucumber, diced (preferably seedless for better texture)

1/2 cup red onion, finely chopped (soak in cold water for 5 minutes to mellow the flavor if desired)

1/2 cup bell pepper, diced (any color for a vibrant look)

1 cup cooked corn (fresh off the cob or frozen, thawed)

1/2 cup black olives, sliced (Kalamata or regular for a different flavor)

1 cup fresh mozzarella balls, halved or cubed (for a creamy touch)

1 cup mayonnaise (use a light version for a healthier option)

1/2 cup sour cream (Greek yogurt can be used for a tangy alternative)

2 tablespoons apple cider vinegar (adds a nice acidity)

1 tablespoon Dijon mustard (for depth of flavor)

1 teaspoon garlic powder (or 1 clove fresh garlic, minced, for more punch)

Salt and pepper to taste

Fresh basil or parsley for garnish (adds color and aroma)

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop cooking and cool it down. Set aside in a large mixing bowl.

Prepare the Vegetables: While the pasta cools, chop your vegetables. In a large bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, cooked corn, sliced black olives, and fresh mozzarella. Toss gently to mix evenly.

Make the Creamy Dressing: In a separate mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, and a generous pinch of salt and pepper. Mix until the dressing is smooth, creamy, and well combined.

Combine Everything: Once the pasta has cooled down, add it to the bowl with the chopped vegetables. Drizzle the creamy dressing over the pasta and vegetable mixture, then gently toss everything together to ensure all ingredients are well coated in the dressing.

Chill the Salad: Cover the pasta salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes. This chilling time is essential for allowing the flavors to meld and intensify.

Serve: After chilling, give the salad a gentle stir to redistribute the dressing. Garnish with fresh basil or parsley just before serving for an added pop of color and freshness.

- Prep Time, Total Time, Servings: 15 mins | 45 mins | 6-8 servings

Enjoy your refreshing Summer Breeze Creamy Pasta Salad as a delightful side dish or a light main course!