This Creamy Pasta Salad is so simple and delicious. With creamy pasta mixed with crispy diced vegetables, you’ll love the textures and flavors of this classic side dish.
If you want to try some variations on pasta salad, check out this Italian pasta salad (VIDEO) and pesto pasta salad (VIDEO).
Table Of Contents
Recipe Details
I love this Creamy Pasta Salad because it has the best taste and texture and is so easy. This is a great dish to bring to a backyard barbecue or potluck.
- TASTE: This pasta dish is full of flavorful veggies and a rich and tangy dressing made with sour cream and Dijon mustard.
- TEXTURE: The textures of this Classic Creamy Pasta Salad are simple, but really delicious. The pasta is tender, the dressing creamy, and the chopped vegetables add a delicious crunch.
- TIME: This dish takes just under 20 minutes to make.
- EASE: This pasta salad is an easy to make side dish that you can put together fast and serve, or store it overnight as meal prep.
What You’ll Need
Ingredient Notes
- Elbow macaroni- I like to use elbow macaroni for this Creamy Pasta Salad, but you can also use other small pasta types. Just cook them according to their package directions.
- Mayonnaise- This adds a rich creaminess to the dressing.
- Sour Cream- This is also rich and creamy, and a little tangy.
- Dijon mustard- This type of mustard is very tangy and adds great flavor to the dish.
- Vegetables- We’ll use Red bell pepper, Red onion, and Celery for lots of flavor and added crunch.
- Seasonings- Just some Salt and Black pepper.
Add-ins and Substitutions
- Add meat- Try this Creamy Pasta Salad with some diced chicken or turkey, chopped ham, pepperoni, or salami.
- Use more veggies- Add some other vegetables to the dish for more flavor, like olives, tomatoes, dill pickles, or cucumbers.
- Add cheese- Make this with the additions of feta cheese, mozzarella, cheddar, or Parmesan cheese.
- Add some spices- Try this recipe with other seasonings, such as cumin, cayenne, paprika, garlic powder, or Italian seasonings.
How to Make Creamy Pasta Salad
- Make the dressing. Combine the sour cream, mayonnaise, dijon mustard, salt, and pepper in a small bowl.
- Dice the vegetables. Dice the pepper, onion, and celery either by hand or with a vegetable chopper.
- Cook the pasta. Cook the elbow macaroni according to package directions or al dente. Then, drain it in a colander and rinse it with cold water to stop the cooking process.
- Combine. In a large bowl, add the cooked pasta, vegetables, and dressing. Mix thoroughly, adding more salt if desired. Serve chilled.
Pro Tip: I like to use a vegetable chopper to cut the vegetables because it’s faster and they all come out in one uniform size.
Recipe Tips
- Dice the vegetables small- You just want little bites of crunch in this Creamy Pasta Salad, so dice the veggies small. I find a vegetable chopper makes this easier.
- Cook the pasta al dente- You don’t want the pasta to be too soft because it will need to hold up when mixed with the dressing and vegetables. Al dente leaves it structurally sound.
- Rinse the pasta in cold water- Stop the cooking process by rinsing the pasta with cold water. This will also cool the pasta so the dressing won’t melt when they’re mixed.
- Serve chilled- This pasta tastes best when served chilled, so store it in the refrigerator until you’re ready to serve.
FAQs
Yes, you should rinse your pasta after cooking. Once you’ve drained out the cooking water, you want to rinse your pasta with cold water because this will get rid of any remaining hot water, as well as cool the pasta. This stops the cooking process so the pasta stays al dente.
If you are worried about the pasta salad drying out, you can do a couple of things. You could toss the elbow macaroni in a little oil before adding the dressing to slow absorption. You can also add a little more dressing to account for what might be absorbed.
Serving Suggestions
This Creamy Pasta Salad is delicious and versatile. There are so many great pairings and dishes you can serve it with.
- Meats: Serve this salad with Smoked Chicken Thighs, Flank Steak Tacos, Barbecue Pork Ribs, or Air Fryer Pork Chops (VIDEO).
- Salads: Enjoy it alongside other salads, like this Cucumber Tomato Feta Salad, Pesto Pasta Salad (VIDEO), Chicken Salad With Grapes, or Taco Salad (VIDEO).
- Sides: Pair this Creamy Pasta Salad with some Air Fryer Green Beans, Sauteed Garlic Asparagus, Mac and Cheese, or Crispy Air Fryer Broccoli.
- Sandwiches: Serve it with a Brisket Sandwich, Turkey Panini, Caprese Sandwich, or Turkey Croissant Sandwich.
Make This Recipe in Advance
Make ahead: This pasta salad can be made ahead of time. You can make this dish the night before and leave it wrapped in the refrigerator overnight.
Storing: Store this creamy pasta salad in the refrigerator in an airtight container, or in a bowl with plastic wrap pressed right down against the noodles to keep air out. Toss and serve when you’re ready. It will last for 3-4 days.
Freeze: It’s best not to freeze this pasta salad because the creamy dressing will separate as it thaws. So just make as much as you can enjoy in a few days.
More Tasty Salads!
Full Recipe Instructions
Creamy Pasta Salad
Ingredients
Creamy dressing
- 1 cup Mayonnaise
- 3/4 cup Sour cream
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp pepper to taste
Pasta and vegetables
- 1 lb elbow macaroni
- 1/2 cup red onion (about a quarter of a large onion)
- 2 sticks celery
- 1 red bell pepper
Instructions
- Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. 
- Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
- Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process. 
- Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.
Notes
- Dice the vegetables small- You just want little bites of crunch in this Creamy Pasta Salad, so dice the veggies small. I find a vegetable chopper makes this easier.
- Cook the pasta al dente- You don’t want the pasta to be too soft because it will need to hold up when mixed with the dressing and vegetables. Al dente leaves it structurally sound.
- Rinse the pasta in cold water- Stop the cooking process by rinsing the pasta with cold water. This will also cool the pasta so the dressing won’t melt when they’re mixed.
- Serve chilled- This pasta tastes best when served chilled, so store it in the refrigerator until you’re ready to serve.
Nutrition
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Deborah Connolly says
I added sliced black olives. Never thought about using sour cream. Yummy pasta!
Dina says
Hi Deborah 🙂 Glad to hear you loved this pasta salad! Love the addition of the olives! Thank you for your feedback and support!