Ingredients for Allison's Creamy Veggie Pasta Salad
- 1 pound shell pasta
- 1 cup shredded cheddar cheese
- 1 cup chopped red bell pepper
- yellow pepper
- cucumber
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup chopped red onion
- 1/4 cup plain Greek yogurt
- sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- sugar
- balsamic vinegar
- 1 tablespoon Dijon mustard
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How to Make Allison's Creamy Veggie Pasta Salad
- Cook 1 pound of pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 cup chopped celery, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, and 1/2 cup chopped black olives to the creamy dressing.
- Gently fold in the cooked pasta.
- Stir in 1 cup shredded cheddar cheese and 1/2 cup cherry tomatoes (halved).
- Cover and refrigerate for at least 3 hours to allow flavors to meld. Even better if chilled overnight!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
40g
Carbs
2g
