This creamy pasta salad is perfect for any gathering! With tender pasta, crunchy veggies, and a rich dressing, it’s a tasty hit that everyone will love.
Honestly, it’s so simple to whip up! I often make it a day ahead for busy potluck days. Plus, it tastes even better after chilling—just like me on a lazy Saturday! 😄
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds the dressing well and adds great texture. If you don’t have rotini, you can substitute other pasta shapes like fusilli, penne, or bow ties. Just ensure it’s a pasta that can hold up to the dressing!
Chickpeas: They add protein and creaminess to the salad. For a different texture, you can swap them with cooked chicken or tofu if you prefer. You could also skip them entirely if you’re looking for a lighter dish.
Kalamata Olives: Their briny flavor adds depth. If you’re not a fan, black olives or green olives can be used instead. Just adjust the amount to suit your taste.
Feta Cheese: Feta gives a nice tang. If you want a dairy-free version, try using vegan feta. You can also use shredded mozzarella, but that will change the flavor profile a bit.
How Do I Make Creamy Dressing That Works Every Time?
The creamy dressing is key to this pasta salad; it ties all the flavors together. Here’s how to ensure it turns out perfectly:
- Start with mayonnaise and sour cream or Greek yogurt for a nice balance of creaminess and tang. If you prefer a lighter option, you can use plain yogurt or cut the amount of mayo.
- Whisk in white vinegar or lemon juice. This acidity brightens up the flavors, so don’t skip it!
- Add Italian seasoning and minced garlic for flavor. Fresh garlic works too—just be mindful of how much you use since it’s stronger!
- Season with salt and pepper to taste. Always taste your dressing before combining it to ensure it’s just right.
- If you want a dressier look, drizzle in olive oil for an extra touch of richness and sheen.
Once your dressing is mixed, pour it over the salad and mix gently to coat. Make sure everything is evenly covered for the best taste!
Easy Creamy Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup chopped bell peppers (mixed colors)
- 1 cup fresh spinach, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese cubes or shredded
- 1/4 cup finely chopped red onion
- 1/4 cup grated Parmesan cheese (for garnish)
For the Creamy Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons white vinegar or lemon juice
- 2 teaspoons Italian seasoning
- 1-2 cloves garlic, minced
- Salt and pepper to taste
- 1-2 tablespoons olive oil (optional for sheen)
How Much Time Will You Need?
This recipe will take approximately 20 minutes of prep time and at least 1 hour of chilling. It’s a breeze to make and an excellent choice for picnics, potlucks, or just a tasty side for dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it is al dente. Once it’s done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Prepare the Salad Ingredients:
In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, chopped bell peppers, fresh spinach, drained chickpeas, halved Kalamata olives, feta cheese, and chopped red onion. This colorful combination will make your salad visually appealing and delicious!
3. Make the Creamy Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), white vinegar (or lemon juice), Italian seasoning, minced garlic, salt, and pepper. If you like a little shine, add in the olive oil and mix until everything is smooth and creamy.
4. Combine It All:
Now pour the creamy dressing over the pasta mixture. Gently toss everything together until all ingredients are coated with the dressing. The key here is to mix gently to keep the pasta from breaking!
5. Chill:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 1 hour. This resting time lets the flavors mingle and enhances the taste of your salad.
6. Serve:
When you’re ready to serve, sprinkle the grated Parmesan cheese on top and give it another gentle toss. You can enjoy this pasta salad chilled or at room temperature!
And there you have it! Enjoy your vibrant, creamy pasta salad packed with fresh veggies, chickpeas, and zesty flavors! Perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat rotini works great in this recipe and adds a nice nutty flavor. Just adjust the cooking time according to package instructions, as whole wheat pasta might take a minute or two longer to cook.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. To enjoy, simply toss it gently before serving; the flavors should still be delicious!
Can I Add Other Ingredients to This Pasta Salad?
Yes! Feel free to customize your salad by adding ingredients like grilled chicken, diced cucumbers, or even artichoke hearts. Just keep the balance in mind so the dressing coats everything well!
What’s the Best Way to Make This Recipe Vegan?
To make this pasta salad vegan, use plant-based mayonnaise and Greek yogurt, and skip the feta cheese or substitute it with a vegan feta alternative. This way, you can enjoy all the creamy flavors without the dairy!
