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Colorful Creamy Pasta Salad with Crunchy Veggies

This Creamy Pasta Salad with Veggies combines rich flavors and delightful textures, making it a vibrant choice for picnics, barbecues, or casual gatherings.

Ingredients

  • 12 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1 cup bell peppers mixed colors, diced
  • 1 cup broccoli florets blanched
  • 1/2 cup red onion finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Cook the rotini pasta according to package instructions until al dente, then drain and rinse under cold water.
  • In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell peppers, broccoli, and red onion.
  • In a separate bowl, whisk together mayonnaise, yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
  • Pour the dressing over the pasta and vegetables, then gently toss until evenly coated.
  • Taste and adjust seasoning, adding more salt or pepper if needed.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
  • Toss the salad gently one more time before serving to redistribute the dressing.