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Creamy Pasta Salad

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Creamy pasta salad combines tender pasta, crisp colorful vegetables, and fresh herbs with a smooth, tangy mayonnaise and yogurt dressing. It is an easy make-ahead side dish for barbecues, picnics, potlucks, and family meals.

Ingredients

  • Short pasta, such as rotini, shells, macaroni, or bow ties
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red bell pepper, diced
  • Red onion, finely chopped
  • Celery, diced
  • Frozen peas, thawed
  • Fresh parsley, chopped
  • Mayonnaise
  • Greek yogurt or sour cream
  • Dijon mustard
  • Apple cider vinegar or fresh lemon juice
  • Honey or granulated sugar
  • Garlic powder
  • Salt
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until just al dente.
  2. Drain the pasta and briefly rinse it under cold water to stop the cooking process and cool it. Drain thoroughly to prevent excess water from diluting the dressing.
  3. While the pasta cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, red bell pepper, and celery, finely chopping the red onion, and chopping the parsley.
  4. To make the dressing, combine the mayonnaise, Greek yogurt or sour cream, Dijon mustard, apple cider vinegar or lemon juice, honey or sugar, garlic powder, salt, and black pepper in a small bowl. Whisk until smooth and creamy.
  5. Place the cooled pasta in a large mixing bowl. Add the cherry tomatoes, cucumber, bell pepper, red onion, celery, peas, and parsley.
  6. Pour most of the creamy dressing over the pasta and vegetables. Toss gently until everything is evenly coated, reserving a little dressing for serving.
  7. Taste and adjust the salt, black pepper, or acidity as needed.
  8. Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to blend.
  9. Before serving, stir the salad thoroughly and add the reserved dressing as needed to restore a creamy consistency. Serve cold or slightly cool.

Notes

  • Short pasta shapes such as rotini, macaroni, shells, and bow ties hold the creamy dressing particularly well.
  • Add shredded cheddar, cubed mozzarella, crumbled feta, or Parmesan for a cheesier variation.
  • Shredded chicken, diced turkey, hard-boiled eggs, chickpeas, or tuna can be added for extra protein.
  • Sweet corn, shredded carrots, broccoli, olives, radishes, and roasted peppers make excellent additional vegetables.
  • For a lighter dressing, use more Greek yogurt and less mayonnaise.
  • Add extra lemon juice and fresh dill, basil, or chives for a brighter flavor.
  • Cayenne pepper, red pepper flakes, or chopped jalapeño can be added for heat.
  • Store in an airtight container in the refrigerator for up to 3–4 days and keep chilled when not serving.
  • If the salad becomes dry after chilling, stir in reserved dressing, mayonnaise, or Greek yogurt before serving.
  • Freezing is not recommended because the vegetables can become watery and the creamy dressing may separate.

Nutrition

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