Servings: 6

INGREDIENTS:

• 3 cups Cooked and cooled rotini pasta
• 2 cups Shredded Swiss cheese
• 1 package (10 oz) frozen cut green beans, thawed and drained
• 1 package (10 oz) frozen green peas, thawed and drained
• 1 cup Green pepper strips, cut in half
• 1/2 cup Sliced scallions
• 1 cup Chopped cucumber

FOR THE DRESSING:

• 1/3 cup Mayonnaise
• 1/3 cup Plain yogurt
• 1 tablespoon Grated parmesan cheese
• 1 tablespoon Lemon juice
• 1/2 teaspoon Dried dill
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

INSTRUCTIONS:

1. In a small bowl, combine all the dressing ingredients – mayonnaise, plain yogurt, grated parmesan cheese, lemon juice, dried dill, sugar, salt, and pepper. Mix until well-blended. Set aside. If not serving immediately, cover and chill until ready to use.
2. Place the cooled rotini pasta in a large bowl and toss with the shredded Swiss cheese, thawed and drained frozen green beans, thawed and drained frozen green peas, green pepper strips, sliced scallions, and chopped cucumber.
3. Just before serving, mix the dressing again and toss it into the salad, ensuring all the ingredients are well-coated with the creamy dressing.
4. Enjoy the salad as a hearty summer meal or use the dressing as a smooth dressing for your tossed green salad.

Note: You can customize the dressing by adding other seasonings, fresh herbs, or using lime juice instead of lemon. Additionally, you can opt for low-fat mayonnaise and yogurt for a lighter version of the dressing. Feel free to experiment and make it your own!

Here are some variations of the creamy pasta salad recipe:

1. Mediterranean Pasta Salad: Add chopped sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and fresh basil to the pasta salad. Replace the dill in the dressing with oregano and use red wine vinegar instead of lemon juice for a Mediterranean twist.
2. Mexican Pasta Salad: Mix in black beans, corn kernels, diced tomatoes, and chopped cilantro to the pasta salad. For the dressing, add a tablespoon of taco seasoning mix and a dash of hot sauce for a zesty Mexican flavor.
3. Italian Pasta Salad: Combine chopped pepperoni or salami, diced mozzarella cheese, cherry tomatoes, black olives, and fresh basil leaves with the pasta. For the dressing, use Italian seasoning, balsamic vinegar, and a tablespoon of Dijon mustard.
4. Asian Sesame Pasta Salad: Toss the pasta with shredded carrots, sliced red bell pepper, chopped snow peas, and toasted sesame seeds. For the dressing, mix together soy sauce, rice vinegar, sesame oil, honey, and a touch of ginger and garlic.
5. Greek Pasta Salad: Add cucumber, red onion, cherry tomatoes, crumbled feta cheese, and Kalamata olives to the pasta. For the dressing, use a blend of olive oil, red wine vinegar, lemon juice, dried oregano, and a bit of honey.
6. Southwest Pasta Salad: Mix in cooked and seasoned ground beef or grilled chicken, black beans, diced avocado, corn kernels, and chopped cilantro to the pasta. For the dressing, use a combination of ranch dressing and salsa for a Southwest flavor.
7. Spinach and Artichoke Pasta Salad: Add fresh baby spinach leaves, marinated artichoke hearts, cherry tomatoes, and grated Parmesan cheese to the pasta. For the dressing, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, and a pinch of cayenne pepper.