🍝 Creamy Tuscan Pasta Salad
Ingredients (serves 4–6)
For the Salad:
-
12 oz pasta (rotini, penne, or farfalle)
-
1 cup sun-dried tomatoes (oil-packed, drained & sliced)
-
1 cup baby spinach or arugula, chopped
-
½ cup roasted red peppers, chopped
-
½ cup artichoke hearts, chopped
-
½ cup black olives, sliced (optional)
-
½ cup grated Parmesan or Pecorino
For the Creamy Dressing:
-
½ cup mayonnaise
-
¼ cup sour cream or Greek yogurt
-
2 tbsp olive oil
-
1–2 cloves garlic, minced
-
1 tsp lemon juice
-
1 tsp Italian seasoning
-
Salt & pepper to taste
Instructions
1. Cook the pasta
-
Boil pasta in salted water until al dente.
-
Drain and rinse under cold water to stop cooking. Let cool.
2. Make the dressing
-
In a bowl, whisk together mayonnaise, sour cream, olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper.
3. Assemble the salad
-
In a large bowl, combine pasta, sun-dried tomatoes, spinach, roasted peppers, artichokes, olives, and Parmesan.
-
Pour dressing over salad and toss until evenly coated.
4. Chill & serve
-
Refrigerate 30 minutes to allow flavors to meld.
-
Taste and adjust seasoning before serving.
🔥 Pro Tips
-
For extra Tuscan flair: add grilled chicken, shrimp, or cooked pancetta.
-
Swap sun-dried tomatoes for roasted cherry tomatoes if you want a fresher taste.
-
For lighter version: use all Greek yogurt instead of mayo + sour cream.
I can also give you a “make-ahead party version” that keeps for 3–4 days in the fridge without getting soggy, perfect for summer potlucks. Do you want me to do that?