Description
A creamy, tangy pasta salad made with French dressing, sour cream, mayo, crisp peppers, red onion, and a touch of pickle relish. Perfect for potlucks, BBQs, and make-ahead gatherings.
Ingredients
Scale
- 1 lb (16 oz) rotini pasta (uncooked)
- 1 cup bottled French dressing (orange-style)
- 1 cup sour cream
- 1 cup real mayonnaise (such as Hellmann’s)
- 2 tablespoons sweet pickle relish or finely chopped dill pickles
- 1 small red onion, thinly sliced then finely chopped
- 1 red bell pepper, cut into thin strips, then diced into small pieces
- 1 green bell pepper, cut into thin strips, then diced into small pieces
Instructions
- Cook the rotini in salted water according to package directions until al dente. Do not overcook.
- Drain the pasta and rinse under cold water to stop the cooking process. Allow it to drain thoroughly in a colander.
- In a large mixing bowl, combine the French dressing, sour cream, mayonnaise, and pickle relish (or chopped pickles). Stir until smooth and fully blended.
- Stir in the chopped red onion, red bell pepper, and green bell pepper.
- Add the cooled, drained pasta to the bowl and mix until everything is evenly coated.
- Cover and refrigerate for at least 2–4 hours before serving. Stir once or twice while chilling to redistribute the dressing.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Side
- Method: Stovetop
- Cuisine: American, Canadian