Description
A creamy and colorful mayo pasta salad that combines cooked pasta with fresh vegetables and a rich mayonnaise dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 250 grams (about 8 ounces) of pasta spirals
- 1 cup of mayonnaise
- 1 cup of cherry tomatoes, halved
- 1 cup of green bell pepper, diced
- 1 cup of cucumber, diced
- 1/2 cup of red onion, finely chopped
- 1 tablespoon of apple cider vinegar (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare the vegetables by washing and chopping them, then place them in a large mixing bowl.
- Make the dressing by mixing mayonnaise with apple cider vinegar, salt, and pepper in a separate bowl.
- Combine the cooled pasta with the chopped vegetables and pour the dressing over the top, tossing gently to coat.
- Chill the salad in the refrigerator for at least 30 minutes before serving, garnished with fresh parsley.
Notes
- Use rotini or fusilli pasta for better dressing adherence.
- Feel free to customize with your favorite vegetables or proteins.
- Store leftovers in an airtight container for 3 to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: mayo pasta salad, creamy pasta salad, summer salad, picnic salad