Description
A delightful twist on classic favorites, this Loaded Baked Potato Pasta Salad combines creamy pasta with the comforting flavors of a loaded baked potato, featuring sharp cheddar cheese and fresh green onions.
Ingredients
Scale
- 2 cups of cooked pasta (such as rotini or penne)
- 2 medium-sized potatoes (about 300g), diced
- 1/4 cup of green onions, sliced (about 2–3 green onions)
- 1 cup of shredded cheddar cheese
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1 teaspoon of garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the Potatoes: Boil salted water, add diced potatoes, and cook until tender (10-12 minutes). Drain and cool.
- Cook the Pasta: Boil water with a pinch of salt, cook pasta until al dente, drain, and rinse under cold water.
- Combine the Ingredients: In a large bowl, mix cooked pasta, diced potatoes, green onions, and cheddar cheese.
- Make the Dressing: In a small bowl, mix sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- Toss the Salad: Pour dressing over the pasta mixture and gently toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes.
- Serve: Stir gently before serving and garnish with extra green onions or cheese if desired.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Swap out the pasta for gluten-free options if needed.
- Add diced bell peppers or cherry tomatoes for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, loaded baked potato, summer recipes, side dish