Go Back

Creamy Pasta Salad

A refreshing and creamy pasta salad tossed with fresh vegetables, perfect for picnics, potlucks, and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 8 oz Pasta (rotini or fusilli)
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1 tbsp Dijon mustard
Vegetables
  • 1/4 cup Red onion, finely chopped
  • 1 cup Bell peppers, chopped any color
  • 1 cup Cucumber, diced
  • 1 cup Cherry tomatoes, halved
  • 1/4 cup Fresh parsley, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. In a mixing bowl, whisk together mayo, sour cream, Dijon mustard, salt, and pepper until smooth and creamy.
  3. In a large bowl, combine the cooked pasta, chopped red onion, bell peppers, cucumber, and cherry tomatoes. Toss gently to mix.
  4. Pour the creamy dressing over the pasta and veggies. Stir gently to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give it a quick stir, adjust seasoning if needed, top with fresh parsley, and enjoy your Creamy Pasta Salad!

Notes

For optimal flavor, allow the salad to chill in the fridge. Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. To maintain creaminess, add a splash of mayonnaise or milk if needed.