Description
This Creamy Pasta Salad is a delightful and refreshing dish that’s perfect for any gathering, from potlucks to casual barbecues. Bursting with vibrant flavors and a creamy dressing, this salad features small pasta and peas, making it a crowd-pleaser that everyone will love. Its versatility allows you to personalize it with your choice of veggies or proteins, ensuring it suits any palate. Quick to prepare in just 30 minutes, this salad can be made ahead of time, making it an ideal option for meal prep or last-minute events. Enjoy the rich texture and satisfying taste of this creamy delight at your next family meal!
Ingredients
- 12 oz small pasta noodles
- 2 cups frozen peas (thawed)
- 12 oz cooked chicken (chopped)
- 1/2 cup grated parmesan cheese
- 3/4 cup mayonnaise
- 2 TBS olive oil
- 1 TBS apple cider vinegar
- 1 tsp granulated sugar (to taste)
- 1 tsp salt (to taste)
- 1/2 tsp garlic powder (to taste)
- 1/2 tsp onion powder (to taste)
- 1/4 tsp black pepper (to taste)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- While pasta cooks, prepare peas, chicken, and cheese.
- In a bowl, whisk together mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
- In a large mixing bowl, combine cooled pasta, peas, chicken, and cheese. Pour dressing over the mixture.
- Gently stir to coat all ingredients in dressing. Cover and refrigerate for at least 1 hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating fresh herbs like parsley or basil. Feel free to swap in other vegetables such as bell peppers or cucumbers for extra crunch. To make it vegan-friendly, use plant-based mayo and substitute chicken with chickpeas.