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Delicious creamy pasta salad in a bowl with fresh vegetables

Creamy Pasta Salad Bliss

A cool, creamy, and colorful pasta salad that's perfect for summer picnics and gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 ounces short pasta (rotini, farfalle, or shells) Choose whole-wheat for a wholesome option.
  • 3/4 cup mayonnaise Use light mayo or Greek yogurt for a healthier option.
  • 1/2 cup sour cream or Greek yogurt Swap sour cream with plain yogurt for tang.
  • 2 tablespoons Dijon mustard Honey mustard works for a sweeter twist.
  • 2 tablespoons white wine vinegar or lemon juice Brightens the dressing.
  • 2 tablespoons olive oil Extra-virgin for peppery depth.
  • 1 teaspoon sugar or honey Balances acidity (optional).
Vegetables and Add-ins
  • 1 cup cherry tomatoes, halved Swap with roasted peppers for a smoky flavor.
  • 1 cup cucumber, diced Use celery for extra crunch.
  • 1/2 cup red onion, thinly sliced Soak in cold water for milder flavor.
  • 1/2 cup shredded carrot Adds color and gentle sweetness.
  • 1/2 cup black olives, sliced Optional, or use capers for briny punch.
  • 1/2 cup shredded cheddar or crumbled feta Choose feta for a Mediterranean spin.
  • 1/4 cup chopped fresh parsley Essential for flavor.
  • 2 tablespoons chopped fresh basil Essential for flavor.
  • Salt and freshly ground black pepper, to taste
  • A pinch of smoked paprika or cayenne for warmth (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions.
  2. Drain and rinse under cold water to stop cooking; the pasta should feel springy, not mushy.
  3. In a large bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, white wine vinegar (or lemon juice), olive oil, and sugar or honey.
  4. Taste and season with salt, pepper, and smoked paprika. The dressing should be glossy and slightly tangy.
Mixing
  1. Toss the cooled pasta with the dressing so each noodle is lightly coated.
  2. Fold in cherry tomatoes, cucumber, red onion, shredded carrot, olives, and cheese.
  3. Gently combine so the vegetables stay crisp and vibrant.
  4. Add chopped parsley and basil last to keep their freshness.
  5. Adjust seasoning with more salt, pepper, or a splash of vinegar if it needs brightness.
Chilling
  1. Chill for at least 30 minutes before serving. For best results, let it rest overnight.

Notes

Cook pasta just until al dente; it will soften slightly as it chills. Rinse under cold water to preserve texture. Make it a day ahead for deeper flavors.