Creamy Pasta Salad

Ingredients

• 2 cups of rotini or bowtie pasta (uncooked)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers, chopped (any color)
• 1/2 cup red onion, finely diced
• 1/2 cup black olives, sliced
• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
2. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Let it cool completely.
3. While the pasta cools, prepare your vegetables. Chop the cherry tomatoes, cucumber, bell peppers, red onion, and black olives into bite-sized pieces.
4. In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
5. In a large bowl, combine the cooled pasta, chopped vegetables, shredded cheese, and fresh herbs. Pour the creamy dressing over the top and gently toss until everything is well coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, give the salad a gentle toss, adjust seasoning if necessary, and serve cold.