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Ultimate Loaded Pasta Salad

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A quick and easy crowd-pleasing pasta salad perfect for summer gatherings, combining crisp vegetables, sharp cheddar, smoky bacon, and a tangy creamy dressing.

Ingredients

Scale
  • 12 ounces rotini or fusilli 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 cup sharp cheddar cheese, cubed
  • 6 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well and set aside.
  2. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber, 1/2 cup red bell pepper, finely chop 1/4 cup red onion, and slice 1/2 cup black olives if using. Cube 1 cup sharp cheddar cheese.
  3. In a skillet over medium heat, cook 6 slices bacon until crispy, about 8 minutes, flipping occasionally. Drain on paper towels and crumble once cooled.
  4. In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon sugar. Season with salt and freshly ground black pepper to taste.
  5. In a large bowl, add the cooled pasta, chopped veggies, cheese cubes, and crumbled bacon. Pour the dressing over and gently toss to coat everything evenly. Sprinkle 2 tablespoons chopped fresh parsley and toss lightly again.
  6. Cover and refrigerate the pasta salad for at least 1 hour before serving to let flavors meld. Give it a quick stir before serving and adjust seasoning if needed.

Notes

Cook pasta al dente and rinse with cold water to prevent sogginess and help dressing cling. Dry veggies well to avoid watery salad. Refrigerate at least 1 hour before serving for best flavor. Keeps well up to 3 days refrigerated. Adjust seasoning after combining all ingredients. For lighter or dietary variations, swap mayonnaise with Greek yogurt or avocado mayo, use gluten-free pasta, or omit bacon and cheese.

Nutrition

Keywords: pasta salad, summer side dish, crowd-pleaser, easy recipe, loaded pasta salad, picnic recipe, potluck dish

Find it online: https://tastytuck.com/ultimate-loaded-pasta-salad-recipe-easy-crowd-pleasing-summer-side-dish/