🥗 Creamy Pasta Salad
🕒 Prep: 20 min + chill time
🍽️ Serves: 6–8
🧂 Ingredients
Salad:
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12 oz (340 g) pasta (rotini, fusilli, penne, or shells)
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup red bell pepper, diced
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½ cup shredded carrots
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½ cup red onion, finely chopped
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1 cup frozen peas (thawed) or corn
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½ cup cheddar cheese cubes (optional)
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¼ cup fresh parsley or dill, chopped
Creamy Dressing:
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¾ cup mayonnaise
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½ cup sour cream or Greek yogurt
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1 tbsp apple cider vinegar or lemon juice
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1 tsp Dijon mustard
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1 tsp honey or sugar (optional)
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1 tsp garlic powder
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Salt and black pepper to taste
👩🍳 Instructions
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Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Drain well.
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In a large bowl, combine pasta with all the chopped veggies, cheese, and herbs.
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In a separate small bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar, mustard, honey, garlic powder, salt, and pepper.
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Pour the dressing over the pasta and veggies, and toss well to combine.
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Cover and refrigerate for at least 1 hour (ideally 3+ hours) to let flavors meld.
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Taste before serving and adjust seasoning if needed.
🔁 Variations & Tips
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Add cooked bacon bits, ham, or grilled chicken for protein.
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Swap mayo for vegan mayo and sour cream for dairy-free yogurt to make it vegan.
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Stir in olives, artichoke hearts, or sun-dried tomatoes for extra flavor.
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Add fresh herbs like basil or chives.
Want a recipe for a tangy vinaigrette pasta salad or a Greek-style creamy pasta salad next?
