Description
A classic creamy pasta salad with tender pasta, crisp vegetables, sharp cheddar cheese, and a rich tangy dressing. Perfect for potlucks, picnics, and meal prep.
Ingredients
Scale
- 1 pound rotini or penne pasta
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup celery, diced
- 1/2 cup frozen peas, thawed
- 1/2 cup sharp cheddar cheese, cubed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Cook pasta in salted boiling water until al dente. Drain and rinse with cold water until completely cool.
- 2. Prepare all vegetables by dicing into uniform 1/4-inch pieces.
- 3. In a large bowl, whisk together mayonnaise, sour cream, vinegar, mustard, and sugar until smooth.
- 4. Add all seasonings to the dressing and whisk to combine.
- 5. Add cooled pasta to dressing and toss to coat completely.
- 6. Fold in vegetables one type at a time: tomatoes, cucumber, onion, bell pepper, celery, and peas.
- 7. Gently fold in cubed cheese and fresh herbs.
- 8. Cover and refrigerate for at least 2 hours before serving.
- 9. Stir gently and adjust seasoning before serving if needed.
Notes
Store covered in refrigerator for up to 5 days. Add a tablespoon of mayonnaise if salad seems dry after storage. Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 8g
- Sodium: 485mg
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g