Description
A colorful and festive pasta salad perfect for Easter gatherings.
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup chopped broccoli florets
- 1 cup chopped carrots
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Optional: chopped hard-boiled eggs, peas
Instructions
- Cook rotini pasta according to package directions. Drain and rinse with cold water.
- Blanch broccoli florets and carrots in boiling water for 2 minutes. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, blanched vegetables, red bell pepper, and red onion.
- In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice.
- Pour the dressing over the pasta and vegetable mixture. Toss gently to combine.
- Season with salt and black pepper to taste.
- If using, gently fold in chopped hard-boiled eggs and peas.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for some of the mayonnaise.
- Add other spring vegetables like asparagus or snap peas.
- This salad can be made a day in advance.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, easter, spring, side dish, vegetarian, picnic, potluck