You’ve got great taste — a pasta salad with creamy dressing is the perfect side dish for BBQs, potlucks, or just a cold, satisfying lunch. This version is tangy, rich, and full of texture and flavor, with a smooth, creamy dressing that clings to every bite.
🥗 Creamy Pasta Salad
🍽️ Serves: 6–8
⏱️ Ready in: 30 minutes (plus chill time)
🛒 Ingredients:
For the Salad:
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12 oz short pasta (elbow macaroni, rotini, or shells)
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1 cup diced red bell pepper
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1 cup diced cucumber or celery
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1/2 cup finely chopped red onion
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1 cup shredded cheddar cheese or small cubes
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1/2 cup diced dill pickles (optional but great!)
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1/2 cup frozen peas, thawed
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Optional: chopped fresh parsley or chives for garnish
For the Creamy Dressing:
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3/4 cup mayonnaise
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1/4 cup sour cream or Greek yogurt
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1 tbsp Dijon mustard
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1 tbsp white vinegar or pickle juice
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1 tsp sugar (optional, for balance)
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1/2 tsp garlic powder
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Salt & pepper, to taste
👩🍳 Instructions:
1. Cook the pasta:
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Boil pasta in salted water until just al dente.
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Drain and rinse under cold water to stop the cooking and cool it down.
2. Mix the dressing:
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In a bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, garlic powder, salt, and pepper until smooth and creamy.
3. Combine:
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In a large mixing bowl, add cooled pasta, veggies, cheese, and any extras.
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Pour dressing over and toss until everything is well coated.
4. Chill:
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Cover and refrigerate for at least 30 minutes (or up to a few hours) to let the flavors meld.
✅ Give it a quick toss and taste before serving — you may want to adjust salt or add a splash of milk if it thickens too much in the fridge.
💡 Optional Add-Ins:
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Bacon bits for a smoky crunch
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Chopped hard-boiled eggs
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Grilled chicken or ham to make it a full meal
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Cherry tomatoes for pop and color
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Olives or pickled jalapeños for a briny twist
🧊 Storage:
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Keeps well in the fridge for 3–4 days
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Stir before serving — pasta soaks up the dressing over time
Want a spicy ranch version, Italian-style creamy pasta salad, or vegan/dairy-free swap? Just let me know!
