Creamy Tuscan Pasta Salad
A rich, zesty salad blending sun-dried tomatoes, fresh basil, and a tangy creamy dressing over al dente fusilli. This quick, adaptable dish combines Mediterranean flavors with a modern twist, perfect for picnics or weeknight dinners.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 8 servings
- Category: salads
- Method: Stovetop and Cold Mix
- Cuisine: American-Italian Fusion
- Diet: Vegetarian
Ingredients
8 oz (225g) fusilli pasta
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly squeezed lemon juice
1 tbsp Dijon mustard
1/4 cup finely chopped sun-dried tomatoes (in oil)
1 clove garlic, minced
2 cups fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
1 small red onion, thinly sliced (optional)
2 tbsp extra-virgin olive oil
Instructions
Bring a large pot of salted water to a boil. Add fusilli and cook 10–12 minutes until al dente. Drain and let cool.
Whisk mayonnaise, sour cream, lemon juice, Dijon, garlic, and olive oil in a bowl to create dressing.
Fold cooled pasta into dressing until evenly coated. Stir in sun-dried tomatoes and fresh basil.
Transfer to a serving bowl, top with Parmesan, and refrigerate 15–20 minutes for flavors to meld. Serve chilled or at room temperature.
Notes
Add 2 cups arugula for a peppery crunch. Toast 1/4 cup pine nuts for extra texture. Substitute cashew-based mayo and vegan sour cream for a vegan version. Add cherry tomatoes or olives if desired.
Find it online: https://cookingwithramsay.com/creamy-tuscan-pasta-salad/