Crack Pasta Salad
An irresistibly addictive pasta salad loaded with fresh veggies and a creamy dressing, perfect for BBQs, potlucks, and family dinners.
Ingredients
Pasta and Veggies
- 8 ounces pasta (rotini or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell peppers, diced
- 1 cup peas (fresh or frozen)
- 1 cup shredded cheese (cheddar or mozzarella)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream can substitute with Greek yogurt for a healthier option
- 2 tablespoons vinegar (white or apple cider)
- 1 tablespoon ranch dressing mix
Seasoning and Garnish
- to taste Salt and pepper
- as needed Fresh parsley for garnish
Instructions
Preparation
- Cook the pasta according to package instructions until it’s al dente.
- Drain and rinse the pasta under cold water.
Mixing
- In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, red onion, bell peppers, peas, and cheese.
- In a separate bowl, whisk together mayonnaise, sour cream, vinegar, and ranch dressing mix.
- Pour the dressing over the pasta salad and toss to coat evenly. Season with salt and pepper to taste.
- Finish with a sprinkle of fresh parsley.
Chilling
- Let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To make it kid-friendly, sub in veggies that your kids love.