Creamy Cold Pasta Salad
This cold pasta salad reminds me so much of the classic Pizza Hut salad bar — creamy, tangy, and full of color.
Ingredients
For the Pasta Salad:
- 250 g boiled bow pasta
- 1 apple cubed
- 1 large carrot cubed
- 1 medium bell pepper cubed
- ¼ cup canned corn
- ½ cup canned pineapple chunks
For the Dressing:
- 6 –7 tbsp mayonnaise
- 2 tbsp Greek yogurt
- ¼ cup pineapple juice saved from the can
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process. Let it cool completely before mixing.
- Cube the apple, carrot, and bell pepper into small bite-sized pieces.
- Drain the canned corn and pineapple, reserving a bit of the pineapple juice for the dressing.
- In a small bowl, whisk together mayonnaise, Greek yogurt, pineapple juice, salt, and pepper until smooth.
- Adjust consistency by adding a touch more pineapple juice if needed.
- In a large bowl, combine cooled pasta, apple, carrot, bell pepper, corn, and pineapple.
- Pour the dressing over and mix gently until evenly coated.
- Refrigerate for at least 30 minutes before serving.
- Serve cold as a main dish or alongside grilled meats, sandwiches, or wraps.