Creamy Pasta Salad
A refreshing, make-ahead pasta salad with a creamy, tangy dressing, crisp vegetables, and optional proteins. Ideal for picnics, potlucks, and easy weeknight sides.
Ingredients
Pasta & Base
- 12 oz rotini pasta or bow-tie pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ⅓ cup red onion finely chopped
- ½ cup shredded carrot optional
- ½ cup chopped fresh parsley or basil
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey or sugar
- ½ tsp garlic powder
- Salt and black pepper to taste
Optional Mix-Ins
- ½ cup canned sweet corn drained
- ½ cup peas thawed if frozen
- ½ cup diced cooked ham rotisserie chicken, or canned tuna
- ⅓ cup crumbled feta or shredded cheddar
- ¼ cup sliced olives or chopped pickles
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool and stop cooking. Drain well and transfer to a large bowl.
- Chop tomatoes, cucumber, bell pepper, onion, and herbs. Add vegetables to the cooled pasta and toss to combine.
- Whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- Pour dressing over pasta and vegetables. Fold gently until evenly coated. Stir in any optional mix-ins. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Notes
- Make ahead: assemble up to 24 hours in advance for best flavor.
- Store up to 3–4 days refrigerated.
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- Keep crunchy add-ins like celery or nuts separate until just before serving to maintain texture.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 4gSodium: 420mgSugar: 4g
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