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Easy Creamy Bulk Pasta Salad Recipe Perfect for Summer Gatherings

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A quick and easy creamy pasta salad perfect for summer parties, made with rotini pasta, fresh veggies, and a tangy mayo-Greek yogurt dressing. This crowd-pleaser keeps well for days and is adaptable to various dietary needs.

Ingredients

Scale
  • 1 pound (450 g) rotini pasta (or any short pasta like penne or fusilli)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (130 g) cucumber, diced (seeded if preferred)
  • 1/2 cup (75 g) red bell pepper, roasted and chopped (optional but recommended)
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/2 cup (50 g) shredded carrots
  • 1/3 cup (50 g) black olives, sliced (optional)
  • 1 cup (240 ml) mayonnaise
  • 1/2 cup (120 g) plain Greek yogurt
  • 2 tablespoons (30 ml) apple cider vinegar or white wine vinegar
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (5 g) granulated sugar or honey
  • 1 teaspoon (2 g) garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (8 g) chopped fresh parsley or dill (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
  2. Once cooked, drain the pasta in a colander and rinse under cold water to cool it down quickly and stop the cooking process. Set aside to drain thoroughly.
  3. While the pasta cooks, preheat your oven to 425°F (220°C). Place red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin blisters and chars. Let cool briefly, then peel off the skin and chop into bite-sized pieces.
  4. Halve the cherry tomatoes, dice the cucumber and roasted peppers, finely chop the red onion, and shred the carrots. Slice the black olives if using. Set all aside in a large mixing bowl.
  5. In a medium bowl or jar, whisk together mayonnaise, Greek yogurt, vinegar, Dijon mustard, lemon juice, sugar or honey, garlic powder, and salt and pepper to taste until smooth and creamy.
  6. Add the drained pasta to the bowl with the veggies. Pour the dressing over the top and gently toss everything together until well coated, being careful not to break the pasta.
  7. Fold in chopped fresh parsley or dill for a burst of color and flavor.
  8. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to chill.
  9. Before serving, give it a quick stir and adjust salt, pepper, or lemon juice if needed.

Notes

Rinsing pasta after cooking is key to prevent sticking and mushiness. Roasting bell peppers adds sweetness but is optional. Adjust garlic powder carefully to avoid overpowering the salad. The salad tastes better after chilling for at least an hour or overnight. For dairy-free or gluten-free versions, substitute ingredients as noted. Avoid over-chopping veggies for best texture.

Nutrition

Keywords: pasta salad, creamy pasta salad, summer salad, rotini pasta, easy pasta salad, crowd-pleaser, picnic recipe, potluck dish

Find it online: https://siennaspoon.com/easy-creamy-bulk-pasta-salad-recipe-perfect-for-summer-gatherings/