Ingredients
- 3 cups cooked pasta (elbow, rotini, or your choice)
- 1 cup mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp sugar (optional)
- 1 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup diced celery
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1/2 cup peas (optional)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water to cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, lemon juice, sugar, garlic powder, salt, and pepper until creamy.
- Add the cooked pasta, celery, bell pepper, onion, carrots, and peas to the bowl. Toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
- Garnish with fresh parsley or dill before serving.
Do you want me to make this a classic BBQ-style pasta salad (with pickles & cheddar) or keep it light and fresh (with yogurt & herbs)?