A delightful medley of textures and tastes, this pasta salad stands out with its creamy dressing and colorful array of vegetables. Drawing inspiration from Italian cuisine, this dish incorporates elements like mozzarella and fresh herbs for a refreshing twist.
Ingredients
Scale:
12 oz rotini or your favorite pasta
1 cup Greek yogurt
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, finely chopped
1 cup bell peppers, diced
1 cup mozzarella balls, halved (optional)
2 cups cooked chicken breast, shredded (optional)
1/4 cup fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and olive oil. Season with salt and pepper. Allow the dressing to sit for a few minutes.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and bell peppers. Add mozzarella balls and shredded chicken if using. Stir gently.
Pour the creamy dressing over the pasta and veggies. Gently toss to coat everything evenly.
Transfer the salad to the refrigerator and let it chill for at least 1 hour. Garnish with fresh basil before serving.
