Creamy Tuscan Pasta Salad
A delightful creamy Tuscan pasta salad featuring sun-dried tomatoes, fresh basil, and a rich dressing, perfect for summer meals and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz (340 g) fusilli pasta
- 1 cup chopped sun-dried tomatoes
- ½ cup chopped fresh basil leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: ¼ cup toasted pine nuts
- Optional: 1 cup chopped baby spinach or arugula
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, olive oil, and lemon juice. Whisk until smooth and creamy, then season with salt and pepper.
- Combine ingredients: Add the cooled pasta, sun-dried tomatoes, garlic, Parmesan, and basil to the dressing. Gently fold to combine.
- Taste and adjust seasoning: Make any adjustments to flavor as desired, adding more lemon or creaminess as needed.
- Chill the salad: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve and enjoy: Top with extra Parmesan and toasted pine nuts before serving.
Notes
Experiment with flavors and don’t hesitate to adjust ingredients to your liking. This salad can be made a day in advance for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, Tuscan pasta, summer recipes, vegetarian recipes, creamy salad