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Creamy Pasta Salad Recipe: Easy, Flavorful & Crowd-Pleasing

Creamy Pasta Salad

A cool, creamy pasta salad with crisp vegetables, fresh parsley, and optional cheddar cheese in a tangy Dijon dressing. Chill it before serving so the flavors have time to develop.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Rotini, fusilli, or medium shell pasta
  • 1 cup Celery, finely diced
  • 1 cup Red bell pepper, diced
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Fresh parsley, chopped
  • 1 cup Cheddar cheese, shredded or small-diced, optional
Creamy Dressing
  • 1 cup Mayonnaise
  • 1/2 cup Sour cream
  • 2 tablespoons Apple-cider vinegar or white vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon, plus more for pasta water Kosher salt
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just tender, usually 9–12 minutes.
  2. Drain the pasta, then rinse it under cold water to stop the cooking and cool it quickly. Drain thoroughly so excess water does not thin the dressing.
  3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon mustard, sugar, garlic powder, kosher salt, and black pepper until smooth.
  4. Add the cooled pasta, celery, red bell pepper, red onion, parsley, and cheddar cheese if using. Toss gently until every piece of pasta and vegetable is evenly coated.
  5. Cover the bowl and refrigerate the pasta salad for at least 1 hour. This resting time allows the dressing to soak into the pasta and the flavors to come together.
  6. Let the salad sit at room temperature for about 10 minutes before serving. Stir well, taste, and adjust the seasoning; if it seems dry, mix in 1–2 tablespoons of mayonnaise or sour cream.

Notes

Cook the pasta only to al dente because it continues absorbing dressing as it chills. Keep the finished salad refrigerated and do not leave it at room temperature for more than 2 hours.