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Creamy Pasta Salad

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A cool, colorful pasta salad with a rich, creamy dressing, perfect for picnics and potlucks.

Ingredients

Scale
  • 12 oz (340 g) short pasta (elbow, shells, rotini, or bowties)
  • 1 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp apple cider vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp sugar or honey
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp fine salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 1 cup celery, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup bell pepper, diced (any color)
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh dill or parsley, chopped
  • Optional add-ins: sharp cheddar cubes, crisp bacon, olives, cooked chicken, or canned tuna

Instructions

  1. Bring a large pot of well-salted water to a rolling boil.
  2. Cook pasta until just al dente, about 8–10 minutes, then drain and rinse briefly under cool water.
  3. In a large bowl, whisk together mayonnaise, sour cream, vinegar or lemon juice, Dijon, sugar, garlic powder, onion powder, salt, and pepper until smooth.
  4. Fold in celery, red onion, bell pepper, tomatoes, peas, and herbs.
  5. Add the cooled pasta to the bowl and toss until coated.
  6. Chill the salad for 30–60 minutes in the refrigerator to let flavors meld.
  7. Before serving, stir and splash in milk or water if needed, then serve cold.

Notes

Store in an airtight container in the fridge for 3–4 days. Add a little extra dressing or milk before serving if needed.

Nutrition

Find it online: https://recipesunfolded.com/creamy-pasta-salad-2/

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