Summer Pasta Salad

October 18, 2025 by youssef

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Immediately drain the pasta and rinse it thoroughly with cold water to stop the cooking process. This will keep the pasta from becoming mushy.

2. Prepare the Vegetables: While the pasta is cooking, chop the red onion, yellow bell pepper, grape tomatoes, carrot, and radishes.

3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled, rinsed pasta, all the chopped vegetables, corn, crumbled feta cheese, and fresh parsley.

4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, chopped sweet pickles, apple cider vinegar, sugar, Dijon mustard, salt, and minced garlic until the dressing is smooth and well-combined.

5. Assemble the Salad: Pour the dressing over the pasta and vegetable mixture. Using large spoons or salad utensils, toss everything together until the pasta and vegetables are evenly coated with the dressing.

6. Serve and Store: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld. Store any leftovers in an airtight container in the refrigerator.