Description
A vibrant and creamy pasta salad with fresh flavors and textures, perfect for lunch or dinner.
Ingredients
- 8 ounces pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cool water to stop the cooking process. Allow the pasta to cool completely.
- Combine vegetables: In a large mixing bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Mix well, ensuring the vegetables are evenly distributed.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Blend until smooth and creamy, adjusting the seasoning as needed.
- Mix everything: Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until the pasta and veggies are fully coated in the dressing—about 1-2 minutes.
- Add fresh herbs: Stir in the freshly chopped parsley, which adds brightness and flavor.
- Chill before serving: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld together before serving.
Notes
For extra flavor, consider adding a splash of lemon juice or using Greek yogurt instead of mayonnaise. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Contemporary American