Easy Creamy Pasta Salad

The sun beams down as you serve a bowl of vibrant Easy Creamy Pasta Salad at your outdoor picnic, where every guest dips in for a satisfying scoop. This cold pasta dish is the perfect combination of creamy, crunchy, and tangy flavors, and it comes together in just 30 minutes. The secret to its deliciousness lies in its creamy dressing that beautifully coats the pasta and fresh vegetables.

This recipe is ideal for gatherings, potlucks, or simply as a make-ahead meal to enjoy during the week. You can easily prepare this pasta salad in advance and refrigerate it to let the flavors meld, making it a convenient option for busy days.

Why You’ll Love This Recipe

• The ditalini pasta offers a delightful bite-sized texture that enhances each forkful.
• A creamy dressing perfectly balances the fresh, crisp vegetables.
• It only takes 30 minutes to prepare, making it a quick and easy option.
• This salad can be customized effortlessly with your favorite veggies or proteins.

What You’ll Need

Here’s everything you need to create this delicious dish:

For the Salad

• 1 lb ditalini pasta (or shell pasta)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red onion, finely chopped
• 1 bell pepper, diced
• ¾ cup frozen peas, thawed
• ½ cup celery, chopped
• ¼ cup fresh parsley, chopped
• 2 hard-boiled eggs, chopped (optional)
• ½ cup sharp cheddar cheese, cubed (optional)

For the Dressing

• 2 tbsp olive oil
• 1 tbsp salt (for pasta water)
• 1 cup mayonnaise
• ½ cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tsp sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp paprika
• Salt and black pepper to taste

Feel free to substitute any of the optional ingredients according to your preferences.

Substitutions & Swaps

• Substitute different pasta shapes if desired.
• Greek yogurt can replace sour cream for a lighter option.
• Use any fresh herbs instead of parsley for varied flavors.
• Cherry tomatoes can be swapped for grape tomatoes.

How to Make It

Follow these easy steps to whip up your salad.

Cook the Pasta

Cook the ditalini pasta in a large pot of boiling salted water according to package directions until al dente. Drain and rinse with cold water. Toss with olive oil and set aside to cool completely.

Prepare the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth. Add sugar, garlic powder, onion powder, dried dill, and paprika; mix well. Season with salt and pepper to taste, and let rest for 10 minutes.

Prep the Vegetables

Dice the cucumber, halve the cherry tomatoes, chop the red onion, dice the bell pepper, and chop the celery.

Mix Ingredients

In a large mixing bowl, combine the cooled pasta, prepared vegetables, and parsley. If using, add hard-boiled eggs and cheddar cheese. Pour the dressing over the mixture and gently fold until everything is coated.

Chill the Salad

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld. Stir before serving and adjust seasoning if needed.

How to Store It

Fridge: up to 4 days in an airtight container
Freezer: no, this salad doesn’t freeze well
Reheat: serve cold, no reheating necessary

Tips for Best Results

• Ensure the pasta is cooled completely before mixing to preserve texture.
• Adjust the seasoning after chilling, as flavors intensify in the fridge.
• Use fresh, seasonal vegetables for the best flavor and nutrition.

Serving Suggestions

• Serve as a side dish for grilled chicken at summer cookouts.
• Pair with crusty bread for a light lunch.
• Incorporate into a buffet spread at family gatherings.