Description
A deliciously simple creamy pasta salad loaded with crunchy vegetables and a smooth, tangy dressing—perfect for BBQs and quick weeknight sides.
Ingredients
Pasta
- 2 cups rotini pasta (uncooked)
Dressing
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup red onion, finely diced
- ½ cup bell pepper, diced
Instructions
- Cook the Pasta: Cook rotini pasta according to the package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool the pasta for the salad.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined, creating a tangy and creamy dressing.
- Combine Ingredients: Add the cooled pasta along with diced cucumber, halved cherry tomatoes, finely diced red onion, and diced bell pepper to the dressing bowl.
- Toss the Salad: Toss all the ingredients together until the pasta and vegetables are evenly coated with the creamy dressing, ensuring every bite is flavorful.
- Chill Before Serving: Place the pasta salad in the refrigerator and chill for at least 30 minutes. This allows the flavors to meld and the salad to cool for a refreshing taste.
Notes
- Add shredded cheese or cooked bacon for extra flavor and texture variations.
- If the dressing is too thick, loosen it with a splash of milk to your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
