Cream Cheese Pasta Salad
This cream cheese pasta salad recipe is creamy, simple to make, and loaded with vegetables and pasta tossed in a flavorful dressing.
Equipment
- Mixing Bowls
- Large Pot
Ingredients
- 12 ounces rotini pasta
- 1 medium cucumber seeded and diced
- 1 cup cherry tomatoes halved
- 1 bell pepper chopped
- 1 carrot sliced
- 1 lemon juiced
- 1/3 cup Italian dressing
- 1/4 teaspoon Oregano
- 4 ounces cream cheese
- Sea Salt & Black Pepper to Taste
Instructions
- Set cream cheese out on the counter and allow it to come to room temperature. This will make it easier to mix the cream cheese into the dressing.
- Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
- Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrots and olives, and add all veggies to a bowl.
- In a small mixing bowl, add the Italian dressing, lemon juice, oregano, and cream cheese. Mix well until cream cheese has blended into the dressing, and all ingredients are well combined.
- Pour cream cheese dressing over the pasta salad. Cover and refrigerate for at least 1 hour before serving.
Notes
Dietary Modifications
- This recipe is vegetarian.
- To make this gluten free, ensure you use a certified gluten free pasta and dressing. Always check labels to be certified gluten free before using.
Nutrition
Calories: 333kcalCarbohydrates: 51gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 19mgSodium: 204mgPotassium: 385mgFiber: 4gSugar: 7gVitamin A: 2741IUVitamin C: 43mgCalcium: 52mgIron: 1mg
Did you make this recipe?Let us know how it was!