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
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/4 cup chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional: 1/2 cup chopped hard-boiled eggs
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 broccoli and carrots, red bell pepper, yellow bell pepper, and red onion.
- In a separate small bowl, whisk together mayonnaise, sour cream, lemon juice, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the pasta and vegetable mixture. Toss gently to combine.
- If using, gently fold in the chopped hard-boiled eggs.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add other spring vegetables like peas or asparagus.
- This salad can be made a day in advance.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: pasta salad, easter, spring, picnic, side dish, vegetarian