Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen dried pasta and cook according to the package directions until al dente. Once cooked, drain the pasta thoroughly in a colander. You can rinse the pasta with cool water if you want to stop the cooking process quickly and prevent it from sticking together.1 pound dried pasta (such as rotini, penne, or farfalle)
- While the pasta is cooking or cooling, whisk together the mayonnaise and Greek yogurt in a medium-sized bowl until smooth. Add the apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper. Whisk everything together vigorously until well incorporated and creamy.1 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a large mixing bowl, add the drained and cooled pasta. Add the chopped celery, chopped red onion, and chopped bell pepper. Add the chopped fresh parsley.1 pound dried pasta (such as rotini, penne, or farfalle), 1 cup celery, 1/2 cup red onion, 1/2 cup bell pepper, 1/4 cup fresh parsley
- Add the finely grated aged white cheddar cheese to the bowl with the pasta and vegetables.1/4 cup aged white cheddar cheese
- Pour the prepared dressing over the pasta, vegetables, and cheese. Gently toss all the ingredients together using a large spoon or spatula until everything is evenly coated with the dressing.1 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pound dried pasta (such as rotini, penne, or farfalle), 1 cup celery, 1/2 cup red onion, 1/2 cup bell pepper, 1/4 cup fresh parsley, 1/4 cup aged white cheddar cheese
- Cover the bowl tightly with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 30 minutes, or preferably for 1-2 hours, to allow the flavors to meld.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 1-2 months. Thaw in the refrigerator overnight. Texture of vegetables may soften slightly upon reheating.
