Looking for a side that’s cool, creamy, and bursting with flavor? This pasta salad hits all the right notes. Soft pasta, crisp veggies, and a zesty dressing come together for a dish that’s refreshing yet filling. Perfect for backyard BBQs, picnic baskets, or make-ahead lunches, it’s always a crowd favorite.

 

Why You’ll Love It

• Ready in just 20 minutes
• Ideal for gatherings or meal prep
• Loaded with colorful, crunchy vegetables
• Creamy, tangy dressing with a savory kick

 

Ingredients

Salad

2 cups elbow macaroni or rotini
1 cup diced celery
1 cup chopped bell peppers (red, yellow, or green)
½ cup shredded carrots
½ cup diced red onion
1 cup thawed frozen peas

Dressing

1 cup mayonnaise
2 tbsp sour cream
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tsp sugar
Salt & black pepper, to taste

 

 

Instructions

1. Cook the Pasta

Boil pasta in salted water until al dente.
Drain and rinse under cold water to stop cooking.

2. Prep the Veggies

Dice celery, peppers, carrots, and onion into small, even pieces.

3. Make the Dressing

Whisk together mayonnaise, sour cream, Dijon, vinegar, sugar, salt, and pepper until smooth.
Taste and adjust seasoning if needed.

4. Combine Everything

In a large bowl, mix pasta, vegetables, and peas.
Pour dressing over and toss gently to coat.

5. Chill & Serve

Refrigerate for at least 1 hour before serving to let the flavors meld.

 

Pro Tips

Rinse pasta immediately after cooking to keep it from sticking.
Chilling is essential for the best flavor and texture.
Add extras like diced ham, shredded cheese, boiled eggs, or bacon bits for variety.
To lighten it up, swap half the mayo for Greek yogurt.