Description
A classic creamy pasta salad loaded with colorful vegetables, cheese, and a tangy dressing. Perfect for potlucks, picnics, or a quick lunch!
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 cup mayonnaise (full-fat or light)
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup milk (or buttermilk)
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar (or honey)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded carrots
- 1/2 cup halved cherry tomatoes
- 1/2 cup cubed cheddar cheese (or your favorite cheese)
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: 1/4 cup chopped cooked bacon
- Optional: 1/4 cup sliced black olives
- Optional: 1/4 cup chopped hard-boiled eggs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (8-10 minutes). Drain immediately and rinse under cold water to stop cooking. Transfer to a large bowl.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), milk (or buttermilk), vinegar, Dijon mustard, sugar (or honey), salt, and pepper until smooth. Adjust seasonings to taste.
- Prepare Vegetables and Cheese: Chop celery, red onion, green bell pepper, and red bell pepper into small pieces. Shred carrots. Halve cherry tomatoes. Cube cheddar cheese. If using, chop bacon, slice olives, and chop hard-boiled eggs.
- Assemble the Salad: Add chopped vegetables and cheese to the bowl with the cooled pasta. Pour the creamy dressing over the pasta and vegetables. Gently toss until evenly coated. If using, add bacon, olives, and hard-boiled eggs. Stir gently to combine.
- Chill and Serve: Cover and refrigerate for at least 30 minutes (preferably 1-2 hours) to allow flavors to meld. Before serving, stir gently. Garnish with fresh parsley. Serve chilled.
Notes
- Make Ahead: Can be made a day or two in advance. Store in an airtight container in the refrigerator.
- Add Protein: Add grilled chicken, shrimp, or tuna.
- Spice it Up: Add red pepper flakes or hot sauce to the dressing.
- Vegetarian: Omit bacon and use vegetarian cheese.
- More Vegetables: Add broccoli, cauliflower, or cucumber.
- Pasta Shapes: Try shells, ditalini, or orzo.
- Adjust Dressing: Add more sugar/honey for sweetness or vinegar/lemon juice for tang.
- Fresh Herbs: Add dill, basil, or chives.
- Lighter Version: Use light mayonnaise and Greek yogurt. Add more vegetables and less pasta.
- Preventing a Dry Salad: Reserve extra dressing and add just before serving.
- Serving Suggestions: Pairs well with grilled meats, sandwiches, or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes