Description
Mediterranean pasta salad combines fresh vegetables and zesty herbs for a delightful summer dish. Crisp ingredients and tangy dressing create a light, refreshing meal everyone will enjoy.
Ingredients
- 12 oz (340 g) pasta (rotini, macaroni, or penne)
- 1 cup (150 g) diced cucumber
- 1 cup (150 g) cherry tomatoes, halved
- ½ cup (75 g) shredded carrots
- ½ cup (75 g) diced bell pepper (any color)
- ½ cup (75 g) diced celery
- ½ cup (75 g) shredded cheddar cheese (optional)
- ¼ cup (40 g) chopped red onion
- ¾ cup (180 ml) mayonnaise
- ¼ cup (60 ml) sour cream or plain Greek yogurt
- 2 tablespoons (30 ml) white vinegar or lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Pasta Preparation: Bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente. Drain immediately and rinse with cold water to halt cooking process, then spread on a clean kitchen towel to cool completely.
- Vegetable Assembly: Finely chop bell peppers, red onions, cucumbers, and any additional crisp vegetables into uniform, bite-sized pieces that will blend seamlessly with the pasta.
- Dressing Creation: Whisk together mayonnaise, sour cream, apple cider vinegar, dijon mustard, honey, granulated garlic, onion powder, salt, and freshly ground black pepper in a separate bowl. Taste and adjust seasonings to create a harmonious flavor profile.
- Combine and Coat: Transfer cooled pasta to a spacious mixing bowl, gently incorporate diced vegetables, crumbled cheese, and any optional mix-ins like herbs or protein. Pour prepared dressing over the mixture and delicately fold until every ingredient is evenly coated.
- Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least one hour, allowing flavors to meld and intensify. Before serving, give the salad a quick stir to redistribute the dressing and ensure maximum flavor penetration.
Notes
Prevent Pasta Mushiness: Rinse pasta immediately with cold water after cooking to stop the cooking process and maintain a firm, al dente texture.
Flavor Infusion Technique: Let the pasta salad chill in the refrigerator for at least an hour to allow ingredients to meld and develop deeper, more complex flavors.
Customize Dietary Needs: Swap mayonnaise for Greek yogurt or vegan mayo to accommodate different dietary preferences while maintaining creamy consistency.
Texture Balance Strategy: Cut vegetables into uniform, bite-sized pieces to ensure even distribution and a perfect mix of crunch and creaminess in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 290
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg