A colorful, refreshing pasta salad featuring crisp vegetables and creamy dressing, with optional chicken for added protein. Ideal for picnics, potlucks, or summer lunches.
Ingredients
Scale
1 pound rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced (optional)
1/2 cup shredded carrots
1 cup cooked chicken, diced (optional)
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Dice vegetables and shred carrots; slice olives if using.
- Whisk together mayonnaise, olive oil, vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Toss cooled pasta, vegetables, and chicken with dressing until coated.
- Refrigerate at least 30 minutes and garnish with parsley before serving.