Creamy Summer Pasta Salad
Equipment
Ingredients
Ingredients
pasta shells or rotini (cooked, cooled)
350 g
cherry tomatoes (halved)
200 g
cucumber (diced)
1 piece
bell pepper (diced)
1 piece
red onion (thinly sliced)
0.5 piece
corn kernels (cooked)
150 g
mayonnaise
200 g
sour cream
100 g
fresh dill (chopped)
2 tbsp
lemon juice
2 tbsp
granulated sugar
1 tsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Cook the pasta
Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
Prepare vegetables
While pasta cooks, halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice red onion.
Make the creamy dressing
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt, pepper, and chopped dill until smooth and well combined.
Combine everything
Add cooled pasta, prepared vegetables, and corn to the bowl with dressing. Toss gently until everything is evenly coated with the creamy dressing.
Chill and serve
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Give it a gentle stir before serving.
Original recipe
Storage
Best consumed within 2 days. Stir before serving as dressing may separate slightly
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