Creamy Pasta Salad
A creamy pasta salad with tender pasta, crisp vegetables, and a luscious dressing, perfect for picnics and potlucks.
Ingredients
Pasta and Dressing
- 3 cups pasta (elbow macaroni, rotini, or bow-tie pasta)
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon vinegar (white or apple cider)
Vegetables and Seasoning
- 1 cup mixed vegetables (diced bell peppers, shredded carrots, peas, and/or chopped celery)
- Salt and pepper to taste
- Optional: chopped fresh herbs (parsley, dill, or chives)
Instructions
Preparation
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- In a small bowl, whisk together the mayonnaise, sour cream, and vinegar until smooth and creamy. Season with a pinch of salt and pepper.
- In a large mixing bowl, combine the cooled pasta with the mixed vegetables. Pour the dressing over the top and toss gently until everything is evenly coated.
- Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Before serving, give it a quick stir and adjust seasoning if needed.
Notes
Always rinse cooked pasta under cold water to prevent it from becoming mushy. Let the salad chill for at least an hour for maximum flavor. For a healthier version, swap half the mayonnaise with Greek yogurt. If the salad seems dry after chilling, stir in a spoonful of mayonnaise or sour cream.