Description
A delightful pasta salad combining fresh vegetables and creamy dressing, perfect for barbecues or light meals.
Ingredients
Scale
- 200 g (2 cups) rotini pasta
- 100 g (1 cup) cherry tomatoes, halved
- 100 g (1 cup) cucumber, diced
- 50 g (1/2 cup) red onion, finely chopped
- 100 g (3/4 cup) bell pepper, diced
- 250 g (1 cup) mayonnaise
- 60 ml (1/4 cup) apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Chop the vegetables: As the pasta cooks, chop the cherry tomatoes, cucumber, red onion, and bell pepper. Keeping the pieces roughly the same size helps achieve even distribution.
- Drain and cool the pasta: Once the pasta is cooked, pour it into a colander to drain. Rinse under cold water for 1-2 minutes to cool it down quickly and stop the cooking process. Allow it to drain thoroughly.
- Combine and chill: In the bowl with the dressing, add the cooled pasta and chopped vegetables. Toss together gently until well coated. Cover and refrigerate for at least 30 minutes.
- Serve and enjoy: Give the pasta salad a good stir before serving. Adjust seasoning if needed and enjoy!
Notes
For enhanced flavor, consider adding fresh herbs or proteins like chicken or chickpeas. To make it healthier, swap mayonnaise for Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg