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

Scale

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

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?

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