You know that pasta salad that shows up at every BBQ and somehow disappears first? This is that, but better. We’re talking perfectly cooked pasta tossed in a creamy, tangy dressing that doesn’t turn into a gloopy mess after sitting in the sun for an hour. It’s loaded with crunchy vegetables, sharp cheese, and just enough herbs to make it taste fresh instead of like it came from a deli counter. This is the pasta salad that’ll have people asking for your recipe and secretly judging their own sad versions. It’s picnic perfection in a bowl, and honestly, it tastes even better the next day when all the flavors have had time to get cozy.
Why You’ll Love This Recipe
- Actually stays creamy instead of turning into pasta concrete
- Perfect make-ahead dish that improves with time
- Feeds a crowd without breaking the bank
- Customizable with whatever vegetables you have on hand
- Travels well for potlucks and picnics
- Kid-friendly but sophisticated enough for adults
- Works as a side dish or light main course
The Good Stuff You’ll Need
For the Pasta Base:
- 1 lb rotini, penne, or bow-tie pasta
- 1 tbsp olive oil (to prevent sticking)
- 1 tsp salt (for pasta water)
For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely diced
- 1 cup frozen peas (thawed)
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
The Cheese Situation:
- 8 oz sharp cheddar cheese, cubed
- 4 oz mozzarella cheese, cubed
- 1/2 cup grated parmesan cheese
For the Creamy Dressing:
- 1 cup mayonnaise (don’t go light here)
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup cooked bacon, crumbled
- 1/2 cup sunflower seeds
- 1/4 cup fresh dill, chopped
- Hard-boiled eggs, chopped
Let’s Do This
Step 1: Pasta Perfection
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente (slightly firm — it’ll soften more as it sits).
Drain and rinse with cold water to stop the cooking process.
Toss with olive oil to prevent sticking. Set aside to cool completely.
Step 2: Prep the Rainbow
While pasta cools, prep all your vegetables.
Keep them roughly the same size as your pasta for easy eating.
If using frozen peas, run them under cold water to thaw and drain well.
Step 3: Dressing Magic
In a large bowl, whisk together mayo, sour cream, apple cider vinegar, and Dijon mustard.
Add sugar, garlic, oregano, basil, and onion powder.
Season with salt and pepper to taste.
The dressing should be smooth and creamy but not too thick.
Step 4: Assembly Time
Add cooled pasta to a large serving bowl.
Pour about 3/4 of the dressing over pasta and toss to coat.
Add all the vegetables, cheese cubes, and any optional add-ins.
Toss gently to combine everything evenly.
Step 5: The Waiting Game
Add remaining dressing if needed (pasta absorbs dressing as it sits).
Cover and refrigerate for at least 1 hour, but preferably 2-4 hours.
This is when the magic happens — flavors meld and pasta absorbs all the good stuff.
Step 6: Final Touches
Before serving, give it a good stir and taste for seasoning.
Add more salt, pepper, or a splash of vinegar if needed.
Garnish with fresh parsley and maybe some extra cheese because why not?
Serving Suggestions
Perfect alongside grilled burgers, hot dogs, or barbecue.
Great as a light lunch with some crusty bread.
Serve it at room temperature for the best flavor.
Add grilled chicken or shrimp to make it a complete meal.
Switch It Up
Mediterranean Style: Add olives, feta cheese, sun-dried tomatoes, and fresh basil.
Ranch Lover’s: Use ranch dressing mix in place of the herbs and spices.
Veggie Loaded: Add broccoli, carrots, cauliflower, and snap peas.
Protein Boost: Toss in cubed ham, salami, or rotisserie chicken.
Lighter Version: Use Greek yogurt in place of half the mayo.
Make-Ahead Tips
This salad is actually better made a day ahead — the flavors develop and improve.
Store covered in the refrigerator for up to 4 days.
Always keep extra dressing on hand to refresh it if it looks dry.
Add delicate ingredients like fresh herbs right before serving.
If making way ahead, hold back some vegetables to add freshness later.
Questions People Actually Ask
Q: Why does my pasta salad get dry? A: Pasta absorbs dressing as it sits. Always make extra dressing and add more before serving.
Q: Can I use different pasta shapes? A: Absolutely! Short pasta with ridges or curves work best to hold the dressing.
Q: How long can this sit out at a picnic? A: No more than 2 hours in temperatures above 70°F. Keep it in a cooler with ice packs.
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. Everything else is naturally gluten-free.
Q: What if I don’t like mayo? A: Try using all sour cream, Greek yogurt, or even a vinaigrette-style dressing instead.
Q: Can I freeze pasta salad? A: Not recommended — the texture gets weird when frozen. It’s best enjoyed fresh from the fridge.
Q: How do I keep vegetables crisp? A: Don’t overdress the salad initially, and add extra-crisp veggies like cucumber right before serving.
Print
Creamy Pasta Salad
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
Description
You know that pasta salad that shows up at every BBQ and somehow disappears first? This is that, but better. We’re talking perfectly cooked pasta tossed in a creamy, tangy dressing that doesn’t turn into a gloopy mess after sitting in the sun for an hour. It’s loaded with crunchy vegetables, sharp cheese, and just enough herbs to make it taste fresh instead of like it came from a deli counter. This is the pasta salad that’ll have people asking for your recipe and secretly judging their own sad versions. It’s picnic perfection in a bowl, and honestly, it tastes even better the next day when all the flavors have had time to get cozy.
Ingredients
For the Pasta Base:
- 1 lb rotini, penne, or bow-tie pasta
- 1 tbsp olive oil (to prevent sticking)
- 1 tsp salt (for pasta water)
For the Veggies:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely diced
- 1 cup frozen peas (thawed)
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
The Cheese Situation:
- 8 oz sharp cheddar cheese, cubed
- 4 oz mozzarella cheese, cubed
- 1/2 cup grated parmesan cheese
For the Creamy Dressing:
- 1 cup mayonnaise (don’t go light here)
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup cooked bacon, crumbled
- 1/2 cup sunflower seeds
- 1/4 cup fresh dill, chopped
- Hard-boiled eggs, chopped
Instructions
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente (slightly firm — it’ll soften more as it sits).
Drain and rinse with cold water to stop the cooking process.
Toss with olive oil to prevent sticking. Set aside to cool completely.
While pasta cools, prep all your vegetables.
Keep them roughly the same size as your pasta for easy eating.
If using frozen peas, run them under cold water to thaw and drain well.
In a large bowl, whisk together mayo, sour cream, apple cider vinegar, and Dijon mustard.
Add sugar, garlic, oregano, basil, and onion powder.
Season with salt and pepper to taste.
The dressing should be smooth and creamy but not too thick.
Add cooled pasta to a large serving bowl.
Pour about 3/4 of the dressing over pasta and toss to coat.
Add all the vegetables, cheese cubes, and any optional add-ins.
Toss gently to combine everything evenly.
Add remaining dressing if needed (pasta absorbs dressing as it sits).
Cover and refrigerate for at least 1 hour, but preferably 2-4 hours.
This is when the magic happens — flavors meld and pasta absorbs all the good stuff.
Before serving, give it a good stir and taste for seasoning.
Add more salt, pepper, or a splash of vinegar if needed.
Garnish with fresh parsley and maybe some extra cheese because why not?
Notes
Perfect alongside grilled burgers, hot dogs, or barbecue.
Great as a light lunch with some crusty bread.
Serve it at room temperature for the best flavor.
Add grilled chicken or shrimp to make it a complete meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~38g
- Protein: ~12g