Description
Creamy pasta salad is a classic, comforting side dish that combines tender pasta, crisp vegetables, and a rich, tangy dressing. It’s perfect for picnics, potlucks, or a refreshing lunch, offering both indulgence and freshness in every bite.
Ingredients
- 8 oz pasta (elbow macaroni, rotini, or shells)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup shredded carrot
- 1/4 cup chopped dill pickles or pickle relish (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water, then let it cool completely.
- In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper until smooth and creamy.
- Add the cooled pasta to the dressing along with the celery, bell pepper, onion, carrot, and pickles (if using).
- Stir everything together until well coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Stir before serving and garnish with fresh parsley if desired.
Notes
- Add cooked chicken, or hard-boiled eggs for extra protein.
- For a vegetarian version, include chickpeas or black beans.
- Swap in veggies like peas, corn, or broccoli for variety.
- Add a splash of pickle juice or lemon for more tang.
- Use vegan mayo or avocado-based dressing to suit dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
