Creamy Italian Pasta Salad is the perfect dish for any gathering, whether it’s a summer barbecue, a potluck, or just a refreshing meal at home. This pasta salad combines tender pasta with a creamy Italian dressing, crisp vegetables, and flavorful Italian seasonings. It’s a versatile and colorful dish, packed with textures and flavors from crunchy bell peppers, juicy tomatoes, zesty olives, and tangy Parmesan. The creamy dressing ties everything together for a satisfying and vibrant side dish that pairs well with grilled meats, sandwiches, or can even be enjoyed as a light main course.
Ingredients:
- 12 oz rotini or any pasta of your choice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions:
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside.
- Prepare the vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, olives, and red onion. Set aside.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, white wine vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and Parmesan cheese. Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and serve: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with fresh parsley for a bright finish.
Enjoy this creamy, flavorful salad as a side or on its own!
