Description
A refreshing and creamy pasta salad perfect for summer gatherings.
Ingredients
Scale
- 2 cups pasta (such as elbow macaroni or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the Vegetables:
- Add the cherry tomatoes, corn, red bell pepper, and red onion to the bowl with the pasta.
- Make the Dressing:
- In a separate bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, and garlic powder. Mix until smooth and creamy.
- Season with salt and pepper to taste.
- Combine Ingredients:
- Pour the dressing over the pasta and vegetables. Toss gently to ensure everything is evenly coated.
- Chill and Serve:
- Cover and refrigerate the salad for at least 1 hour to allow flavors to meld together.
- Before serving, garnish with fresh parsley.
Notes
- Add Protein: For a heartier salad, add cooked chicken, shrimp, or chickpeas.
- Make It Vegan: Substitute mayonnaise and sour cream with vegan alternatives.
- Customize Vegetables: Feel free to add other summer vegetables like zucchini or cucumbers.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg