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Creamy Pasta Salad

A rich and creamy pasta salad that is perfect for potlucks, meal-prep lunches, and family dinners. This make-ahead dish features a tangy dressing and a variety of crunchy vegetables, making it a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 1 lb Short pasta (rotini, macaroni, or shells) Use bite-sized pasta
  • 3/4-1 cup Mayonnaise Adjust per taste
  • 1/2 cup Sour cream or full-fat Greek yogurt
  • 1-2 tbsp White or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Sugar or honey (optional) To balance acidity
  • 1 cup Diced vegetables (celery, carrot, cherry tomatoes, bell pepper) Adjust according to preference
  • optional Diced ham, rotisserie chicken, hard-boiled eggs, shredded cheddar, sliced olives, green onions Add to taste
  • 1 tsp Salt To taste
  • 1/2 tsp Black pepper To taste
  • optional Paprika or celery seed For depth

Method
 

Cooking
  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1–2 minutes less than package directions for al dente. Drain and rinse under cold water to stop cooking.
Making the Dressing
  1. In a bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar, Dijon, sugar, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust as needed.
Assembling the Salad
  1. Place the still-warm pasta in a large bowl and fold in half the dressing until the pasta soaks up the flavor. Allow to cool to room temperature.
  2. Stir in the diced vegetables, herbs, cheese, and proteins. Pour in the remaining dressing gradually until you achieve your preferred consistency.
  3. Refrigerate the salad for at least 30–60 minutes to allow flavors to meld.
Serving
  1. Serve chilled with a garnish of additional herbs, paprika, or crispy bacon bits if desired.

Notes

Store leftovers in an airtight container for up to 3–4 days. If the dressing separates after refrigerating, stir in a spoonful of fresh mayo or yogurt and a splash of milk to re-emulsify.