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Creamy Pasta Salad

Creamy pasta salad with colorful vegetables and a tangy, creamy white dressing. This classic side dish uses chilled pasta and a quick toss so it stays fresh and vibrant for picnics and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Creamy pasta salad components
  • 1 lb rotini or bow-tie pasta
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp Dijon mustard
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.5 cup celery, diced
  • 0.5 cup shredded carrots
  • 1 Salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook the rotini or bow-tie pasta according to package directions, then drain and rinse with cold water to stop cooking.
  2. Set the pasta aside to cool completely so the vegetables stay crisp in the creamy dressing.
Make the creamy dressing
  1. Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and pepper in a large bowl until smooth and cohesive with no streaks.
Combine and chill
  1. Add the cooled pasta, cherry tomatoes, cucumber, red onion, celery, and shredded carrots to the dressing.
  2. Toss until everything is well coated so the pasta looks evenly covered with the creamy white dressing.
  3. Refrigerate for at least 2 hours before serving so the flavors meld and the salad thickens slightly.
Finish and serve
  1. Toss again before serving and adjust seasonings if needed for a bright, balanced taste.

Notes

Pro tip: Rinse pasta in cold water and let it cool fully to prevent the dressing from turning runny. Store covered in the refrigerator up to 4 days; for best texture, do not freeze. For a lighter option, use light mayonnaise and light sour cream for a similar tang and creamy texture.