Creamy Pasta Salad

Creamy pasta salad became my go-to after I volunteered to bring a side dish to a last-minute potluck and had to work with what I had in the fridge. I remember mixing together cooked pasta, chopped veggies, and a quick homemade dressing, hoping it would turn out okay. To my surprise, it disappeared before anything else on the table and people kept asking for the recipe!

Since then, this creamy pasta salad has become a staple in my kitchen. It’s bright, crunchy, and packed with fresh veggies, but the creamy dressing makes it feel comforting and indulgent. Whether I’m hosting a BBQ or just prepping lunch for the week, it’s always a hit and so easy to customize.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Shell pasta – Holds the creamy dressing in every bite and gives a fun texture.
• Bell peppers – Add sweet crunch and vibrant color to the salad.
• Red onion – Adds a sharp bite and contrast to the creamy base.
• Celery – Offers freshness and satisfying crunch.
• Cucumber – Keeps things cool, crisp, and hydrating.
• Mayonnaise – Forms the rich and creamy base of the dressing.
• Sour cream – Lightens the mayo and adds tanginess.
• Dijon mustard – Gives a little zip to balance the richness.
• Vinegar – Helps brighten all the flavors.
• Salt and pepper – Simple seasoning that pulls everything together.
• Fresh parsley – Adds a fresh herbal note and pretty green finish.

Tools You’ll Need

• Large pot – For boiling the pasta to al dente perfection.
• Colander – To drain and rinse the pasta quickly.
• Large mixing bowl – To toss the pasta and veggies with the creamy dressing.
• Whisk – Perfect for blending the dressing ingredients until smooth.
• Cutting board and knife – For dicing vegetables into small, bite-sized pieces.
• Spoon or spatula – To mix everything evenly without crushing the pasta.

Instructions

Step 1:

I start by boiling the pasta in salted water until it’s just al dente. I drain it and rinse it under cold water to stop the cooking and cool it down quickly.

Step 2:

While the pasta cools, I chop all my veggies into small pieces so every forkful has a bit of everything. I like to keep the pieces uniform for a pretty presentation and even texture.

Step 3:

In a separate bowl, I whisk together mayonnaise, sour cream, Dijon mustard, a splash of vinegar, salt, and pepper until smooth and creamy.

Step 4:

Once the pasta is fully cooled, I toss it in the large mixing bowl with the chopped veggies and pour the dressing over everything.

Step 5:

I gently mix it all together until the pasta and veggies are evenly coated. I like to taste and adjust the seasoning here sometimes I add a pinch more salt or pepper.

Step 6:

To finish, I sprinkle in freshly chopped parsley and chill the salad in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully.

Tips

If you want to make it extra special, I recommend adding shredded cheddar, crispy bacon, or diced pickles for a twist. I’ve also tried swapping the sour cream for Greek yogurt to make it a bit lighter. And if I’m prepping it in advance, I always reserve a little extra dressing to stir in just before serving in case it dries out in the fridge.

Ways to Serve

Serve chilled as a BBQ or picnic side dish.

Pair with grilled chicken or burgers for a full meal.

Pack it in lunchboxes for an easy make-ahead meal.

Add protein like diced ham, turkey, or chickpeas to turn it into a main dish.

Frequently Asked Questions

Can I make Creamy Pasta Salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge, just stir well before serving.

What pasta shape works best for Creamy Pasta Salad?

I love using shell pasta because it holds the dressing, but elbows or rotini work great too.

Can I make Creamy Pasta Salad lighter?

Definitely! Swap the mayo with Greek yogurt or use a light version of sour cream for a healthier twist.

See You in the Kitchen

I hope you give this creamy pasta salad a try! It’s one of those simple yet satisfying dishes that always disappears quickly at gatherings or family dinners. I’d love to hear how you make it your own feel free to share or tag me when you do!

Happy Cooking!

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