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Creamy Pasta Salad Recipe

This creamy pasta salad is a vibrant and delicious side dish perfect for picnics, barbecues, or quick lunches. Packed with veggies and tossed in a tangy dressing, it’s a crowd-pleaser for any occasion!
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Ingredients Equipment Method

Ingredients
  

  • For the salad:
  • 3 cups cooked pasta rotini, penne, or bowties work best
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers any color, diced
  • ½ cup red onion finely sliced
  • 1 cup shredded cheddar cheese
  • ½ cup black olives sliced (optional)
  • ½ cup cooked and crumbled bacon optional
  • For the dressing:
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sugar optional
  • Salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Medium mixing bowl (for dressing)
  • Knife and cutting board
  • Whisk
  • Measuring cups and spoons
  • Salad tongs or large spoon

Method
 

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Transfer the pasta to a large mixing bowl.
  2. Add the cherry tomatoes, cucumber, bell peppers, red onion, shredded cheese, and any optional ingredients like black olives or bacon to the bowl with the pasta.
  3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and black pepper until smooth and creamy.
  4. Pour the dressing over the pasta and vegetable mixture. Toss everything together until the salad is evenly coated with the dressing. Adjust seasoning if needed.
  5. Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
  6. Serve chilled and garnish with fresh herbs like parsley or dill for a finishing touch.