Name: salad with crispy pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 12 ounces short pasta, such as bow ties or rotini, cooked and drained; 2 tablespoons olive oil; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 3/4 cup corn kernels, thawed if frozen; 1/4 cup red onion, finely diced; 3/4 cup cheddar cheese, diced small; 2 tablespoons fresh parsley or mint, chopped; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 3/4 teaspoon salt, or to taste; 1/2 teaspoon black pepper

Description

A creamy, crunchy pasta salad made with golden roasted pasta, fresh vegetables, cheddar cheese, and a tangy dressing. It is colorful, satisfying, and perfect for lunch, meal prep, or sharing.

Ingredients

Scale

12 ounces short pasta, such as bow ties or rotini, cooked and drained
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 cup cucumber, diced
3/4 cup corn kernels, thawed if frozen
1/4 cup red onion, finely diced
3/4 cup cheddar cheese, diced small
2 tablespoons fresh parsley or mint, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper

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Instructions

Preheat the oven to 425°F and line a sheet pan with parchment paper.
Whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a small bowl until smooth.
Toss the cooked pasta with the olive oil until evenly coated.
Spread the pasta on the sheet pan in a single layer.
Roast for 20 to 25 minutes, stirring once halfway through, until golden and crisp around the edges.
Let the pasta cool for 10 minutes.
In a large bowl, combine the cherry tomatoes, cucumber, corn, red onion, cheddar cheese, and fresh parsley or mint.
Add the cooled crispy pasta and the dressing to the bowl.
Toss gently until evenly coated.
Taste and adjust with extra salt, pepper, or lemon juice if needed, then serve slightly chilled or at cool room temperature.

Notes

Let the roasted pasta cool before mixing so it keeps more of its crisp texture.
Drain juicy vegetables well to keep the dressing creamy.
For meal prep, store the dressing separately and mix closer to serving time.
You can swap cheddar with feta, mozzarella, or Monterey Jack.

Nutrition

Serving Size: 1 serving
Calories: 345
Sugar: 4g
Sodium: 430mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg