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Creamy Pasta Salad

Creamy Pasta Salad

This creamy pasta salad is rich, tangy, and loaded with crisp vegetables and cheese. Perfect for meal prep, potlucks, or as a hearty side or main dish, it delivers a perfectly balanced dressing that coats every bite.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g elbow macaroni or rotini
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1.5 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sugar
  • salt and black pepper to taste
  • 2 stalks celery, finely diced
  • 1 red bell pepper, diced
  • 1/4 red onion, finely diced
  • 1 cooked chicken breast, diced or shredded (optional)
  • 100 g sharp cheddar or Colby Jack, cubed
  • 1 handful fresh dill or chives, chopped

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk
  • knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
  2. Drain and rinse the pasta under cold water until fully cooled. Shake well and let drain for at least 3 minutes.
  3. In a bowl, whisk together mayonnaise, sour cream or yogurt, apple cider vinegar, Dijon mustard, garlic powder, onion powder, sugar, salt, and pepper.
  4. Dice the celery, red bell pepper, and red onion. Prepare chicken if using.
  5. In a large bowl, combine pasta, vegetables, and chicken if using. Add most of the dressing and toss well.
  6. Fold in the cubed cheese gently to keep pieces intact.
  7. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  8. Before serving, toss with remaining dressing, add fresh herbs, adjust seasoning, and serve cold.

Notes

Reserve extra dressing to refresh before serving. For a lighter version, substitute Greek yogurt for part of the mayonnaise. Add fresh herbs just before serving to maintain freshness. Store in an airtight container in the fridge for up to 4 days.