A refreshing summer pasta salad with rotini, cherry tomatoes, cucumber, and cheddar in a tangy, pork-free dressing. Balanced creaminess and acidity make it a crowd-pleaser.
16 oz (454 g) rotini pasta
1 cup (240 ml) full-fat mayonnaise
1/2 cup (120 ml) sour cream
2 tbsp white vinegar
1 tbsp sugar
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
1 pint (240 g) cherry tomatoes
1 medium cucumber
1 cup (100 g) cubed cheddar cheese
Bring a large pot of salted water to a boil and cook pasta according to package instructions
Rinse cooked pasta under cold water to halt cooking and remove excess starch
Cut cherry tomatoes in half and dice cucumber into 1/2″ cubes
In a large bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt, and pepper to create a smooth dressing
Add cooked pasta, tomatoes, cucumber, and cheddar cheese to the bowl
Toss well to coat all ingredients evenly
Chill in the refrigerator for at least 30 minutes before serving
Rinsing pasta prevents clumping and allows better dressing absorption
Use cubed cheddar for cleaner cheese pieces
Adjust vinegar/sugar ratio based on taste preference
Dressing emulsifies best when whisked thoroughly
Best served chilled from the fridge to allow flavor development
Find it online: https://kindeat.com/creamy-pasta-salad-made-simple/