Description
A refreshing and satisfying pasta salad that’s perfect for summer barbecues and potlucks, featuring tender pasta, crisp vegetables, and a creamy dressing.
Ingredients
Scale
- 1 pound ditalini pasta (or shell pasta)
- 2 tablespoons olive oil
- 1 tablespoon salt (for pasta water)
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, finely chopped
- 1 bell pepper, diced
- ¾ cup frozen peas, thawed
- ½ cup celery, chopped
- ¼ cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
- ½ cup sharp cheddar cheese, cubed (optional)
Instructions
- Cook the ditalini pasta in a large pot of boiling salted water according to package directions until al dente. Drain and rinse with cold water. Toss with olive oil and set aside to cool completely.
- In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth. Add sugar, garlic powder, onion powder, dried dill, and paprika; mix well. Season with salt and pepper to taste, and let rest for 10 minutes.
- Prep the vegetables by dicing the cucumber, halving cherry tomatoes, chopping red onion and bell pepper, and chopping celery.
- In a large mixing bowl, combine the cooled pasta, prepared vegetables, and parsley. If using, add hard-boiled eggs and cheddar cheese. Pour the dressing over the mixture and gently fold until everything is coated.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld. Stir before serving and adjust seasoning if needed.
Notes
This salad keeps well in the refrigerator for up to 4 days and actually tastes better as it sits. For a healthier version, substitute Greek yogurt for half the mayonnaise.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg