I love how this pasta salad is both simple and versatile. It takes just a few everyday ingredients to create something that feels fresh and homemade. The creamy dressing is rich but balanced with a touch of acidity, and the combination of colorful vegetables makes every bowl vibrant and flavorful. I often make it ahead of time—it holds up well in the fridge and only gets better as the flavors meld together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rotini or elbow macaroni pasta
mayonnaise
sour cream
white vinegar or lemon juice
sugar
salt
black pepper
cherry tomatoes, halved
cucumber, diced
shredded cheddar cheese
red onion, finely chopped
chopped fresh parsley or dill (optional)
diced bell pepper (any color)
Directions
I begin by boiling a large pot of salted water. Once it reaches a boil, I cook the pasta until al dente—about 8 to 10 minutes. After draining, I rinse it under cold water to stop the cooking and help it cool quickly.
While the pasta cools, I prepare the creamy dressing. In a large mixing bowl, I whisk together the mayonnaise, sour cream, vinegar or lemon juice, sugar, salt, and black pepper until it’s smooth and well-blended.
I then add the cooled pasta to the dressing and toss gently to coat every piece.
Next, I fold in the cherry tomatoes, cucumber, cheddar cheese, red onion, bell pepper, and optional parsley or dill. I mix it all carefully to keep the vegetables from breaking apart.
Once everything is combined, I cover the bowl and refrigerate the salad for at least an hour. This chilling time is key—it lets the flavors blend and enhances the overall taste.
Right before serving, I taste the salad and adjust the seasoning if needed. A little extra salt or pepper goes a long way depending on my preference.
Servings and timing
This recipe serves about 6 to 8 people as a side dish. Prep time: 15 minutes Chill time: 1 hour Total time: 1 hour 15 minutes
Variations
Different pasta shapes: I sometimes switch things up with penne, fusilli, or bowtie pasta.
Add-ins: I’ve added chopped olives, green peas, or shredded carrots for extra flavor and crunch.
Protein boost: For a heartier version, I toss in diced ham, grilled chicken, or even cooked chickpeas.
Spicy kick: A pinch of cayenne pepper or a few dashes of hot sauce adds a zesty twist.
Dairy-free or vegan: I use vegan mayo and plant-based sour cream when I want a dairy-free option—it still turns out just as creamy.
Storage/Reheating
I store this pasta salad in an airtight container in the refrigerator for up to 3 days. Since it’s served cold, there’s no need to reheat it. If the dressing thickens while chilling, I stir in a small splash of milk or a spoonful of mayo to bring back the creamy texture before serving.
FAQs
Can I use different types of pasta?
Absolutely. I often switch between rotini, elbow macaroni, penne, or even gluten-free pasta depending on what I have on hand.
How long can I store leftovers?
Leftovers stay fresh in the refrigerator for up to 3 days. I always give it a stir before serving in case the dressing has thickened.
Can I make this salad vegan?
Yes, I just use vegan mayo and dairy-free sour cream. The salad stays creamy and flavorful without the dairy.
What other vegetables work well in this salad?
I love adding extras like black olives, sweet corn, shredded carrots, or even steamed broccoli for added crunch and color.
Do I have to chill the salad before serving?
Yes, chilling it for at least an hour helps the flavors meld and gives the best texture. If I’m in a rush, even 30 minutes in the fridge helps.
Conclusion
This easy creamy pasta salad is a staple in my kitchen for a reason—it’s quick, adaptable, and consistently delicious. With a creamy dressing and fresh veggies, it pairs well with almost anything or stands alone as a satisfying dish. Whether I’m feeding a crowd or just planning meals ahead, this salad always fits the occasion.
A quick and flavorful pasta salad packed with fresh veggies and a rich, tangy dressing. Perfect for picnics, potlucks, or make-ahead weekday lunches.
Ingredients
8 ounces (about 2 cups) rotini or elbow macaroni pasta
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon white vinegar or lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup shredded cheddar cheese
1/4 cup red onion, finely chopped
1/4 cup chopped fresh parsley or dill (optional)
1/2 cup diced bell pepper (any color)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions (about 8–10 minutes). Drain and rinse under cold water, then drain well again.
Make the Creamy Dressing:
In a large bowl, whisk together the mayonnaise, sour cream, white vinegar or lemon juice, sugar, salt, and black pepper until smooth.
Combine Pasta and Dressing:
Add the cooled pasta to the dressing and mix until evenly coated.
Add Vegetables and Cheese:
Gently fold in cherry tomatoes, cucumber, cheddar cheese, red onion, bell pepper, and optional parsley or dill.
Chill:
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve:
Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
Substitute Greek yogurt for a lighter version.
Use plant-based mayo and sour cream to make it vegan-friendly.
Add olives, peas, or shredded carrots for extra variety.
Best enjoyed the same day, but leftovers store well for up to 3 days.
