A delightful and versatile pasta salad with a rich creamy dressing, perfect for summer picnics or a simple lunch at home. It combines the heartiness of pasta with fresh vegetables.
Ingredients
Scale:
500g fusilli or penne pasta
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 small red bell pepper, diced
1 cup steamed broccoli florets
1/4 cup red onion, finely chopped
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
1 cup shredded cheddar or mozzarella cheese
1/4 cup fresh parsley, chopped
Instructions
Cook the pasta according to the package instructions; drain and rinse under cold water.
Prepare and chop vegetables to uniform size.
In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and Dijon mustard; season with salt and pepper.
Fold cooled pasta into the dressing, ensuring even coating.
Add prepared vegetables and mix carefully to distribute evenly.
Incorporate shredded cheese into the mixture.
Stir in fresh parsley for added flavor and color.
Chill the salad in the refrigerator for at least 30 minutes before serving.
