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The Best Creamy Pasta Salad

The best creamy pasta salad is an ultra-creamy, tangy classic recipe with elbow macaroni, ham, cheddar, and lots of crisp vegetables. Cook, toss, then chill for 3 hours so the dressing clings to every bite for an easy potluck favorite.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy tangy dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.25 Salt and pepper to taste
Pasta salad mix-ins
  • 1 cup ham, diced
  • 1 cup cheddar cheese, cubed
  • 1 cup frozen peas, thawed
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, finely diced

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions, then drain and rinse with cold water to stop the cooking and prevent clumping.
  2. Spread the drained pasta in an even layer on a sheet pan to cool slightly while you make the dressing.
Make the creamy tangy dressing
  1. Whisk together mayonnaise, sour cream, milk, white vinegar, sugar, and Dijon mustard with salt and pepper until smooth.
Assemble and chill
  1. Combine the cooled pasta, ham, cheddar, peas, celery, bell pepper, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated, then scrape the bowl so no dry pasta remains.
  3. Refrigerate for at least 3 hours or overnight so the flavors meld and the dressing thickens.
Serve
  1. Stir the salad before serving and add a splash of milk if needed to loosen the dressing to a creamy, spoonable texture.

Notes

For the creamiest texture, fully rinse the pasta with cold water and let it cool before mixing—warm pasta can loosen the dressing. Store covered in the refrigerator for up to 4 days; the salad is best within the first 2 days for crisp vegetables. Freezing is not recommended because the mayonnaise-based dressing can break and the vegetables may turn watery. For a lighter option, use light mayonnaise and reduced-fat cheddar while keeping the same chilling time for best flavor.