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Creamy Pasta Salad

A deliciously creamy and flavorful pasta salad, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (your choice, but rotini or elbow macaroni works best)
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 1 each bell pepper, chopped (any color)
  • ½ cup red onion, finely chopped
  • 1 cup frozen peas (thawed)
Dressing
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool it down.
  2. While the pasta is cooking, chop up your cherry tomatoes, cucumbers, bell pepper, and red onion. Make sure they’re bite-sized for easy eating!
  3. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and creamy.
  4. Add the cooled pasta, chopped vegetables, and peas into the bowl with the dressing. Gently toss everything together until well-coated.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld together. The longer you let it chill, the better!
  6. Give it a good stir before serving, and enjoy your Creamy Pasta Salad!

Notes

For best results, use fresh vegetables and allow the salad to chill before serving. Store in an airtight container for 3-5 days, but be aware the pasta will absorb dressing over time.