Description
A refreshing medley of pasta and veggies tossed in a rich, creamy dressing, perfect for potlucks and family gatherings.
Ingredients
- 1 pound ditalini pasta
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, finely chopped
- 1 bell pepper, diced
- ¾ cup frozen peas, thawed
- ½ cup celery, chopped
- ¼ cup fresh parsley, chopped
- 2 hard-boiled eggs, chopped (optional)
- ½ cup sharp cheddar cheese, cubed (optional)
Instructions
- Cook the ditalini pasta in boiling salted water until al dente, then drain and rinse with cold water. Toss with olive oil and set aside.
- Whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth. Mix in sugar, garlic powder, onion powder, dried dill, and paprika. Season with salt and pepper and let it rest for 10 minutes.
- Prepare your vegetables: dice the cucumber, halve the cherry tomatoes, chop the red onion and bell pepper, and chop the celery.
- Combine the cooled pasta, prepared vegetables, and fresh parsley in a large mixing bowl. If desired, fold in chopped hard-boiled eggs and cheddar cheese.
- Pour the creamy dressing over the salad mixture, gently folding until well coated.
- Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 120 minutes to let the flavors blend beautifully.
- Stir before serving, adjusting seasoning as needed.
Notes
Taste improves if made a day ahead. For a lighter option, substitute Greek yogurt for sour cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American