Ingredients
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup frozen peas, thawed
- 1 cup sweet corn kernels
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook rotini pasta according to package instructions, then drain and rinse under cold water to cool completely.
- Prepare all vegetables by washing and chopping into bite-sized pieces.
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
- In a large clear bowl, add cooked pasta as the base layer.
- Layer cherry tomatoes, cucumber, carrots, peas, corn, red onion, and black olives evenly.
- Sprinkle shredded cheddar cheese over the top.
- Spread the dressing evenly over the top layer to seal the salad.
- Cover and refrigerate for at least 2 hours.
- Before serving, garnish with fresh parsley and optionally toss or serve layered.
Notes
- Chill for at least 2 hours for best flavor.
- Use a clear bowl for a visually appealing layered presentation.
- Add protein like grilled chicken or tuna for a heartier meal.
- Substitute Greek yogurt for a lighter dressing.
- Do not freeze as texture will change.
- Refresh leftovers with a little dressing or lemon juice if dry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after pasta boiling)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
