Ingredients
Scale
- 8 oz (227 g) rotini pasta
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cucumber, diced
- 1/2 cup (75 g) red bell pepper, diced
- 1/2 cup (75 g) red onion, finely chopped
- 1 cup (150 g) frozen peas, thawed
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water until cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and peas.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, salt, and pepper.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Add more vegetables like broccoli or carrots for added crunch.
- This dish can be made a day in advance for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy salad, cold pasta, summer cookouts