Creamy Pasta Salad is the ultimate dish to bridge the gap between comfort food and fresh summer flavor. It’s loaded with crunchy cucumbers, juicy cherry tomatoes, crisp bell peppers, and tossed in a rich, tangy dressing that clings beautifully to every twist of pasta. The colors pop, the flavors balance creaminess with zing, and it’s as filling as it is refreshing.

Perfect for picnics, BBQs, potlucks, or even an easy make-ahead lunch, this salad plays well with a wide range of mains or stands on its own. Each bite is a creamy, crunchy, vibrant combination that will keep you coming back for more.

What Kind of Pasta Works Best for Creamy Pasta Salad?

Short pasta with grooves or spirals work best—rotini, fusilli, or farfalle are ideal. They hold onto the dressing better than smooth pastas and offer a perfect bite-sized texture for salad bowls. Make sure the pasta is cooked al dente to avoid mushiness after mixing with the creamy dressing.

Ingredients for the Creamy Pasta Salad

Rotini pasta: Its spiraled shape is perfect for holding onto creamy dressings.
Cherry tomatoes: Add bright bursts of flavor and color.
Cucumber: Brings cool crunch to the creamy base.
Bell peppers: Use a mix of colors for sweet crispness and visual appeal.
Red onion: Adds a sharp bite and beautiful contrast.
Mayonnaise: The base of the creamy dressing, giving richness and tang.
Sour cream: Lightens up the mayo and adds subtle tartness.
Dijon mustard: A touch of sharpness to balance the creaminess.
Apple cider vinegar: For acidity and brightness.
Sugar: Just a pinch to round out the flavors.
Salt & pepper: Essential for seasoning.
Fresh parsley: Chopped finely for a fresh, herbal finish.

How To Make the Creamy Pasta Salad

Step 1: Cook the Pasta

Boil rotini pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside.

Step 2: Prep the Veggies

While the pasta cooks, chop cherry tomatoes in halves, dice cucumber and bell peppers, and finely mince red onion. Keep the veggies roughly the same size for even distribution.

Step 3: Make the Creamy Dressing

In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Taste and adjust seasoning if needed.

Step 4: Toss Everything Together

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and creamy dressing. Mix well to coat everything evenly.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley just before serving for a bright pop of flavor.

How to Serve and Store Creamy Pasta Salad

This salad is best served chilled. It’s perfect alongside grilled meats, burgers, or even as a main with a piece of crusty bread. For storing, keep it in an airtight container in the fridge. It will stay fresh for up to 4 days. Give it a quick stir before serving as the dressing may thicken or settle.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! In fact, it tastes even better after the flavors meld for a few hours in the fridge.

What other veggies can I add?

Try shredded carrots, peas, corn, or even chopped broccoli florets for more texture and flavor.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and adds extra protein.

How do I keep the pasta from getting soggy?

Cook it al dente and rinse it under cold water. Also, avoid overdressing if storing for later.

Is this recipe vegetarian?

Yes! It contains no meat, making it perfect for vegetarians.

Want More Salad Ideas with a Twist?

If you love this Creamy Pasta Salad, you’ll probably enjoy these other refreshing choices:

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Creamy Pasta Salad

Author: Jam Scott
Total Time: 55 minutes
Yield: 6 servings

Print Recipe

Description

This Creamy Pasta Salad is packed with fresh veggies and tossed in a tangy, velvety dressing. Perfect for picnics, potlucks, or as a satisfying lunch on its own. It’s colorful, crunchy, and full of flavor.

Instructions

Cook the rotini pasta in salted water until al dente. Drain and rinse under cold water. Set aside.
Prep all vegetables: halve the cherry tomatoes, dice cucumber and bell peppers, and finely chop red onion.
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper.
In a large mixing bowl, toss together the cooked pasta, chopped veggies, and creamy dressing.
Mix until everything is well coated. Chill in the fridge for at least 30 minutes.
Before serving, garnish with chopped fresh parsley.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner