Go Back
Creamy Pasta Parmesan Salad Recipe with Fresh Vegetables

Creamy Pasta Parmesan Salad

A chilled Italian-style pasta salad tossed with creamy Parmesan dressing, rotini, tomatoes, broccoli, peas, red onion, and optional black olives. It makes a colorful side dish for gatherings and everyday meals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Rotini, fusilli, or bow-tie pasta
  • 1 cup Cherry tomatoes, halved
  • 1 cup Small broccoli florets, blanched or raw
  • 1/2 cup Frozen peas, thawed
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Black olives, sliced, optional
Creamy Parmesan Dressing
  • 3/4 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1/2 cup Finely grated Parmesan cheese
  • 2 tablespoons Milk or buttermilk, plus more if needed
  • 1 tablespoon Lemon juice or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove Small garlic clove, finely minced
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain thoroughly and rinse briefly under cold water to stop the cooking. Let the pasta cool completely.
  2. If using broccoli, blanch the florets in boiling water for about 1–2 minutes. Transfer them to ice water to cool, then drain well before adding them to the salad.
  3. Whisk the mayonnaise, sour cream, Parmesan, milk or buttermilk, lemon juice or white wine vinegar, Dijon mustard, garlic, Italian seasoning, kosher salt, and black pepper in a bowl until smooth.
  4. Combine the cooled pasta, cherry tomatoes, broccoli, thawed peas, red onion, and optional black olives in a large bowl. Pour the dressing over the mixture and toss gently until every piece is evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving. Stir the salad before serving, and loosen it with 1–2 tablespoons of milk if the dressing has thickened.

Notes

Cook the pasta only to al dente because overcooked pasta becomes soft and absorbs too much dressing after chilling. Finely grated Parmesan blends most smoothly into the dressing. Reserve a little dressing or milk to refresh the salad immediately before serving.