Description
A vibrant and flavorful Supreme Pasta Salad featuring rotini pasta tossed with fresh vegetables, cheeses, and a creamy tangy dressing. Perfect for picnics, potlucks, or a refreshing summer dish, this salad combines the crispness of cucumbers and bell peppers with the richness of cheddar and mozzarella cheeses, all coated in a zesty mayonnaise-based dressing.
Ingredients
Scale
Pasta and Vegetables
- 3 cups rotini pasta, cooked and drained
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup diced bell peppers (red, yellow, or green)
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
Cheeses and Herbs
- 1/2 cup shredded cheddar cheese
- 1/2 cup cubed mozzarella cheese
- 1/4 cup chopped fresh parsley
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Prepare the rotini pasta according to the package instructions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, diced bell peppers, sliced black olives, diced red onion, shredded cheddar cheese, cubed mozzarella cheese, and chopped parsley. Mix gently to combine all ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well blended.
- Toss Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything together until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a good stir to redistribute the dressing and ingredients.
Notes
- For added protein, include cooked diced chicken, ham, or salami.
- To make a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
- This salad can be prepared a day ahead and kept refrigerated to enhance flavor.
