Description
A delightful dish combining creamy pasta salad with fresh veggies, served in edible cups for an interactive dining experience.
Ingredients
Scale
- 8 ounces of favorite pasta (rotini or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup black olives, sliced
- 1 cup cooked turkey bacon, crumbled
- 1/4 cup crumbled feta cheese (or a dairy-free alternative)
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Edible cups (like cucumber or pastry cups)
Instructions
- Cook the pasta: Begin by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- Prep the veggies: While the pasta cools, chop cherry tomatoes, cucumber, and slice the black olives. Set aside in a large mixing bowl.
- Mix the dressing: In a separate bowl, combine mayonnaise, apple cider vinegar, salt, and pepper. Stir until well blended.
- Combine ingredients: Add cooled pasta to the bowl of veggies along with crumbled turkey bacon and feta cheese, then pour dressing over. Toss gently until coated.
- Assemble the cups: Fill each edible cup with a generous scoop of the pasta salad mixture, or transfer to a serving bowl.
- Garnish and serve: Top with fresh parsley if desired and serve chilled or at room temperature.
Notes
Prepare the salad a day in advance for enhanced flavor. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg