Creamy Vegetarian Pasta Salad Recipe
With all the heat waves we've been having this summer, I always like to go for something fresh like this cool and creamy pasta salad recipe. This Crowd-pleaser Pasta Salad is the perfect side dish for summer cookouts, potlucks, pool parties, BBQ”s parties and even as a light meal on its own. You will get a burst of flavor with every bite!
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Servings: servings
Calories: 285kcal
Ingredients
- 1 pound pasta uncooked (I use a combination of Farfalle and tri-color rotini)
- ½ cup kalamata olives (sliced)
- 1/2 cup red onion (I use1 small onion, sliced)
- 1/2 cup celery (about 1 to 2 celery sticks, sliced)
- 1 cup cucumber mini (about 2 cucumbers, sliced)
- ½ pepperoncini (sliced)
- ½ red pepper
- ½ green pepper
- ½ yellow pepper
- ⅓ jalapeno peppers (optional)
- 1 cup mayo
- ½ apple cider vinegar
- salt and black pepper (to taste)
Instructions
- Cook the pasta according to package instructions. You’ll start by bringing a large pot of water to boil. I like to add salt to the water to give some flavor to the pasta. Cook the pasta until al dente. While the pasta is cooking, cut all the vegetables.
- Drain the water and rinse the pasta under cold water and set aside. ( This not only will stop the cooking process on the pasta but it will make the pasta cool for the next step. I usually put the colander over a bowl to release any extra water from the boiled pasta.
- Now, combine the pasta with the veggies. Just make sure the pasta is room temperature. Add mayo, salt and apple cider vinegar and combine. Cover and put in the fridge for at least 2 to 3 hours or better overnight.
Nutrition
Calories: 285kcal | Carbohydrates: 4g | Protein: 1g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 420mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 42mg | Calcium: 15mg | Iron: 1mg