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Bowl of creamy pasta salad with colorful vegetables and dressing

Creamy Pasta Salad

This creamy pasta salad is a quick and delicious meal, perfect for busy weeknights, combining rich, creamy pasta with crunchy veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (rotini or fusilli) Cook until al dente
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
  • chopped fresh herbs (e.g., parsley or dill) for garnish
Dressing
  • 1 cup mayonnaise
  • ½ cup sour cream Can substitute with Greek yogurt
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Whisk everything together until the mixture is smooth and creamy.
  3. Add the cooked pasta, cherry tomatoes, cucumber, red onion, and shredded cheese to the bowl with the dressing. Toss everything together until well coated.
  4. Refrigerate the pasta salad for at least 15 minutes to let the flavors meld. Before serving, add fresh herbs for a burst of color and flavor.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so you might want to add a little more dressing before serving. Adjust seasoning before serving as needed.