Description
A delightful medley of pasta, cranberries, and vegetables dressed in a creamy sauce, perfect for family gatherings and picnics.
Ingredients
Scale
- 2 cups rotini pasta
- 1 cup fresh cranberries (or dried cranberries)
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley or basil, chopped
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sliced almonds or walnuts
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Prepare the dressing: In a bowl, mix mayonnaise, Greek yogurt, lemon juice, salt, and pepper to taste.
- Chop vegetables: While the pasta is cooking, chop bell peppers, onion, and cucumber into uniform sizes.
- Combine ingredients: In a large bowl, mix cooled pasta, cranberries, vegetables, and nuts. Pour dressing over and toss gently.
- Chill: Refrigerate for at least 30 minutes to meld flavors.
- Serve: Serve chilled or at room temperature, garnished with additional herbs or nuts.
Notes
For a gluten-free version, replace pasta with quinoa. Add shredded chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Cranberry Pasta Salad, Summer Salad, Picnic Recipe, Vegetarian Salad