Description
A creamy pasta salad bursting with fresh flavors, textures, and a light tang, perfect for gatherings.
Ingredients
Scale
- 300 g gluten-free pasta (penne or fusilli)
- 150 g cherry tomatoes
- 100 g cucumber
- 75 g bell pepper
- 1 small red onion (about 70 g)
- 125 g mayonnaise
- 60 g plain yogurt
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add 300 g of gluten-free pasta and cook according to package instructions until al dente, about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water until cool. Drain well and set aside in a large mixing bowl.
- Chop the 150 g cherry tomatoes, 100 g cucumber, and 75 g bell pepper into bite-sized pieces. Thinly slice 1 small red onion. Add all the vegetables to the bowl with the pasta.
- In a separate bowl, combine 125 g mayonnaise, 60 g plain yogurt, and 2 tablespoons apple cider vinegar. Whisk until smooth and creamy.
- Pour the dressing over the pasta and vegetable mixture. Add salt and pepper to taste. Gently toss everything together until evenly coated.
- Cover the pasta salad with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Make-ahead tip: Prepare the salad a day in advance for a more developed flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg