CREAMY SUMMER PASTA SALAD

– 8 ounces of pasta (penne or rotini works great)

– 1 cup cherry tomatoes, halved

– 1 cup cucumber, diced

– 1 cup bell pepper, diced (any color you prefer)

– 1/2 red onion, finely chopped

– 1 cup corn (canned or frozen)

– 1/2 cup black olives, sliced

– 1 cup mayonnaise

– 1/2 cup sour cream

– 1 tablespoon Dijon mustard

– 1 tablespoon apple cider vinegar

– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

– Salt and pepper to taste

1. Begin by cooking the pasta. In a large pot, bring water to a boil, adding a generous pinch of salt. This is crucial as it flavors the pasta while cooking. Add the pasta and cook according to the package directions until al dente, usually around 8-10 minutes.

2. While the pasta cooks, prepare the vegetables. Rinse the cherry tomatoes under cold water, then slice them in half. Dice the cucumber and bell pepper into bite-sized pieces. Finely chop the red onion and slice the black olives. If using frozen corn, measure out a cup and let it sit at room temperature to thaw.

3. Once the pasta is cooked, drain it in a colander and rinse with cold water to stop the cooking process. This helps achieve a nice, firm texture that’s perfect for salads. Allow the pasta to cool down for a few minutes.

4. While the pasta is cooling, make the creamy dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and chopped dill. Whisk these ingredients together until smooth. You can add a pinch of salt and pepper to the dressing to taste, adjusting according to your preference.

5. After the pasta has cooled, add it to the bowl with the dressing, along with the halved cherry tomatoes, diced cucumber, bell pepper, chopped red onion, corn, and black olives. Gently fold all the ingredients together using a large spatula or spoon until everything is evenly coated with the dressing.

6. Once mixed, taste the salad and adjust seasonings if necessary. You can add more salt, pepper, or fresh dill as per your liking.

7. Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and makes for a refreshing dish.

8. Serve chilled as a side dish or enjoy it as a light main meal. Garnish with additional fresh dill or a sprinkle of Parmesan cheese if desired.

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes (plus chilling)

Servings: 4-6

– Feel free to add your favorite vegetables or proteins such as cooked chicken, shrimp, or chickpeas for a more substantial salad.

– This creamy pasta salad is perfect for summer barbecues, picnics, or as a light lunch option. It can be stored in the refrigerator for up to 3 days, making it a great make-ahead dish.

– For a tangier flavor, consider adding lemon juice or a dash of hot sauce to your dressing.

Approximate calorie count per serving: 350 calories.

(Note: Caloric content may vary based on specific brands and quantities used.)

Enjoy your delightful and creamy summer pasta salad!