Description
This classic creamy pasta salad features tender rotini pasta tossed with crisp vegetables, cheddar cheese, and a rich, tangy homemade dressing. Perfect for potlucks, BBQs, and meal prep, this crowd-pleasing side dish can be made ahead and stays fresh for days.
Ingredients
Scale
For the Pasta Salad:
- 1 pound rotini pasta (or bowtie, shells, or penne)
- 1 cup frozen peas, thawed
- 1 cup cherry tomatoes, halved
- 1 cup diced celery (about 2–3 stalks)
- 1 cup diced red bell pepper (about 1 large pepper)
- ½ cup diced red onion (about ½ medium onion)
- 1 ½ cups shredded sharp cheddar cheese
- 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
For the Creamy Dressing:
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). You want it tender but still with a slight bite, as it will continue to soften in the dressing.
- Drain and Cool – Drain the pasta in a colander and immediately rinse under cold running water for 2-3 minutes. This stops the cooking process and cools the pasta so it won’t wilt your vegetables or melt the cheese. Shake well to remove excess water and let it drain completely.
- Prepare the Dressing – While the pasta cooks, whisk together all the dressing ingredients in a medium bowl: mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, salt, pepper, and paprika if using. Whisk vigorously until completely smooth and creamy with no lumps.
- Prep the Vegetables – While pasta cools, dice your celery, red bell pepper, and red onion into uniform small pieces (about ¼-inch). Halve the cherry tomatoes. If using frozen peas, place them in a small bowl and let them thaw at room temperature, or run under cool water for a minute.
- Combine Everything – Transfer the cooled, drained pasta to your largest mixing bowl. Add the celery, bell pepper, red onion, peas, cherry tomatoes, shredded cheese, and fresh dill.
- Add the Dressing – Pour the prepared creamy dressing over the pasta and vegetables. Using a large spoon or spatula, gently fold everything together until every piece of pasta is well coated with dressing and the vegetables are evenly distributed throughout. Be gentle to avoid breaking up the pasta.
- Taste and Adjust – This is your chance to make it perfect! Taste the salad and adjust seasoning as needed. You might want more salt, pepper, or a splash more vinegar for brightness.
- Chill and Serve – Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving, though overnight is even better. The flavors meld beautifully as it chills. Give it a good stir before serving, adding a splash of milk if it seems dry.
Notes
- The salad will absorb dressing as it sits. I like to reserve about ½ cup of dressing to stir in just before serving if needed.
- For the best texture, don’t overcook the pasta. Al dente is key since it will soften further in the dressing.
- If making this a day ahead, wait to add the cherry tomatoes until just before serving to prevent excess moisture.
- Fresh dill makes a HUGE difference in flavor. If you can only find dried, use 1 tablespoon instead of 3.
- This recipe easily doubles or halves depending on your crowd size.
- For a lighter version, substitute half the mayo with Greek yogurt and use reduced-fat cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 1/12 of recipe)
- Calories: 385
- Sugar: 5g
- Sodium: 445mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg