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Creamy pasta salad with vegetables and dressing

Creamy Pasta Salad

A quick and colorful creamy pasta salad with fresh vegetables, perfect for potlucks and summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (rotini or penne) Rotini holds the dressing well; penne is classic.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced Seeded to avoid extra water.
  • 1 cup bell pepper, diced Any color.
  • 1/2 cup red onion, finely chopped So the bite isn’t overpowering.
Dressing and Seasoning
  • 1 cup creamy dressing (ranch or mayo-based) Option for homemade dressing.
  • to taste salt and pepper
  • as desired fresh herbs for garnish Parsley, dill, or chives.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8–10 minutes).
  2. Drain the pasta and rinse under cold water to stop the cooking and remove excess starch. Shake well to remove excess water.
  3. Spread the drained pasta on a sheet pan in an even layer so it cools quickly and doesn’t clump. Let it cool completely—about 10–15 minutes at room temperature.
Mixing
  1. In a large bowl, combine the cooled pasta with the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Toss gently to distribute.
  2. Pour the creamy dressing over the pasta and vegetables. Fold carefully until everything is coated. Season with salt and pepper, tasting as you go.
Chilling
  1. Cover and chill the salad for at least 30 minutes so the flavors meld.
  2. Before serving, give the salad another toss, adjust the seasoning, and garnish with fresh herbs if you like.

Notes

Store the salad in an airtight container in the refrigerator for up to 3-4 days. For freshness, add a little extra dressing if it looks dry after a day or two.