Creamy Pasta Salad
The creamiest easy pasta salad recipe you'll ever make — rich, tangy, and loaded with fresh vegetables. Perfect for BBQs, potlucks, or meal prep, this cold pasta salad comes together quickly and tastes even better after chilling.
Equipment
- large pot
- colander
- mixing bowls
- whisk
- knife
- cutting board
Ingredients
- 500 g short pasta (rotini, macaroni, or penne)
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup celery, thinly sliced
- 1/2 cup red onion, finely diced
- 1 cup cucumber, diced
- 1 cup frozen peas, thawed
- 1 cup sharp cheddar cheese, cubed
- 2 tbsp fresh dill or chives, chopped
- 1/2 cup bacon bits or crumbled crispy bacon (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta just past al dente. Drain and rinse under cold water until fully cooled.
- In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, vinegar, Dijon mustard, garlic powder, onion powder, sugar, salt, and pepper until smooth.
- Chop all vegetables: halve tomatoes, slice celery, dice cucumber and onion, thaw peas, cube cheddar, and chop herbs.
- In a large bowl, combine cooled pasta, vegetables, cheese, and bacon if using. Toss gently.
- Add about three-quarters of the dressing and mix until evenly coated.
- Season with salt, pepper, and additional vinegar if needed. Adjust to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Toss again before serving, adding reserved dressing if needed. Garnish with herbs and serve cold.
Notes
Cook pasta just past al dente to maintain the perfect texture after chilling. Always chill for at least 1 hour for best flavor. Reserve some dressing to refresh the salad before serving, as pasta absorbs moisture over time. Pat vegetables like cucumber dry to avoid watering down the dressing. For a lighter version, substitute Greek yogurt for part or all of the mayonnaise.