How to make a simple creamy pasta salad?

Cook the pasta until just tender, then cool it completely. Whisk together mayonnaise, sour cream, vinegar, Dijon mustard, sugar, salt, and pepper. Next, combine the pasta with fresh vegetables, cheddar cheese, bacon, and parsley. Finally, mix in the dressing and chill for at least two hours.

What is a simple 3 ingredient pasta salad?

A basic three ingredient pasta salad can include cooked pasta, your favorite bottled dressing, and shredded cheese. However, adding fresh vegetables creates more flavor and texture.

What are the five mistakes to avoid pasta salad?

The most common mistakes are overcooking the pasta, skipping the cooling step, using too little dressing, not chilling the salad long enough, and mixing too roughly, which can crush the vegetables.

Easy Creamy Pasta Salad Recipe| Amazing Easy Picnic Favorite

Description

Easy Creamy Pasta Salad combines tender pasta, crisp vegetables, cheddar cheese, smoky bacon, and a smooth homemade dressing. It works well for potlucks, picnics, barbecues, and make ahead lunches.

Ingredients

Scale

12 oz short pasta, such as rotini or cavatappi

1 cup mayonnaise

1/2 cup sour cream

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp granulated sugar

1 tsp kosher salt

1/2 tsp black pepper

2 celery stalks, finely chopped

1 red bell pepper, diced

1 cup shredded carrots

1/2 small red onion, finely diced

1 cup frozen peas, thawed

1 cup shredded cheddar cheese

6 slices bacon, cooked and crumbled

2 tbsp chopped fresh parsley

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Instructions

1. Cook the pasta in well salted water until just tender.

2. Drain the pasta, rinse it under cold water, and let it cool completely.

3. Whisk the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

4. Add the cooled pasta, celery, bell pepper, carrots, red onion, peas, cheddar cheese, bacon, and parsley to a large bowl.

5. Pour the dressing over the salad and gently mix until every ingredient has an even coating.

6. Cover the bowl and refrigerate the pasta salad for at least 2 hours.

7. Stir the salad again before serving, then add a little extra mayonnaise when needed to refresh the creamy texture.

Notes

Use a large mixing bowl so you can toss the salad without crushing the ingredients.

Let the pasta cool completely before you add the vegetables, cheese, and dressing.

Chill the salad for several hours to help the flavors blend.

When making the salad ahead, stir in a little extra mayonnaise before serving if the pasta absorbs some dressing.

Short pasta shapes with ridges hold the creamy dressing well.

You can swap the cheddar for Monterey Jack, Colby Jack, or Pepper Jack.

Add diced chicken or ham for extra protein.

Replace part of the mayonnaise with plain Greek yogurt for a lighter dressing.

Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Do not freeze this pasta salad.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 471
Sugar: 5 g
Sodium: 633 mg
Fat: 33 g
Saturated Fat: 8 g
Unsaturated Fat: 23 g
Trans Fat: 0.1 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 34 mg