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.
Servings: 6 servings
Calories: 420kcal
Cost: 2
Equipment
- large pot
- colander
- mixing bowl
- whisk
- knife and cutting board
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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- Drain and rinse the pasta under cold water until fully cooled. Shake well and let drain for at least 3 minutes.
- In a bowl, whisk together mayonnaise, sour cream or yogurt, apple cider vinegar, Dijon mustard, garlic powder, onion powder, sugar, salt, and pepper.
- Dice the celery, red bell pepper, and red onion. Prepare chicken if using.
- In a large bowl, combine pasta, vegetables, and chicken if using. Add most of the dressing and toss well.
- Fold in the cubed cheese gently to keep pieces intact.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- 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.