This creamy pasta salad is an easy, crowd-pleasing side that feels cool and bright on the tongue. Soft pasta coated in a tangy, velvety dressing meets juicy cherry tomatoes, crisp cucumber, crunchy bell pepper, and a bit of sharp red onion. It smells fresh from the lemon and herbs, and the texture is a satisfying mix of creamy and crunchy. Make it ahead for picnics, potlucks, or a simple weeknight meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 700 kcal
- Protein: 11 g
- Carbohydrates: 46 g
- Fat: 54 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 450 mg
Why Make This Creamy Pasta Salad
This recipe is fast, forgiving, and delicious. It uses simple pantry staples and fresh vegetables for color and crunch. The dressing is rich but brightened by lemon, so it never tastes heavy. It holds up well at room temperature and tastes even better after chilling, when flavors meld. Serve it as a side with grilled meats, as a potluck favorite, or pack it for an easy lunch. The creamy texture pairs beautifully with crisp vegetables for a balanced mouthfeel.
How to Make Creamy Pasta Salad
Make sure to cook the pasta al dente so it holds its shape after chilling. Rinse cooled pasta to stop cooking and prevent clumping. Mix the dressing thoroughly so every bite is coated. Chill the salad for at least 30 minutes to let flavors settle. Taste and adjust salt, pepper, or lemon just before serving.
Ingredients:
- 8 oz pasta (e.g., rotini or fusilli)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup diced bell pepper
- 1/4 cup chopped red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Directions:
Step 1: Preparation
Bring a pot of salted water to a boil. While waiting, halve the cherry tomatoes, dice the cucumber and bell pepper, and chop the red onion and any fresh herbs. Measure the mayonnaise, sour cream, and lemon juice.
Step 2: Mixing
In a large bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth. Season lightly with salt and pepper. This creates a creamy, tangy dressing that will coat the pasta and vegetables.
Step 3: Cooking
Cook the pasta according to package instructions until al dente (usually 8–11 minutes). Drain the pasta and rinse under cold water to stop the cooking and cool it quickly. Drain well so the dressing won’t become too thin.
Step 4: Finishing
Add the cooled pasta to the bowl with the dressing. Fold in the cherry tomatoes, cucumbers, bell pepper, and red onion. Taste and adjust salt, pepper, or lemon juice. Stir in fresh herbs if using. Cover and chill in the refrigerator for at least 30 minutes before serving so flavors meld and the salad becomes nicely chilled.
How to Serve Creamy Pasta Salad
Serve chilled as a side with grilled chicken, burgers, or fish. Spoon it onto a bed of greens for a light meal. Garnish with extra herbs, cracked black pepper, or a squeeze of lemon for brightness. For parties, serve in a chilled bowl so the salad stays cool longer.
How to Store Creamy Pasta Salad
- Refrigerate in an airtight container for up to 3–4 days.
- If you plan to store longer, keep dressing separate and toss with pasta just before serving to preserve texture.
- Avoid freezing — the dairy will separate and become watery when thawed.
Expert Tips for Perfect Creamy Pasta Salad
- Cook pasta al dente so it keeps a little bite after chilling.
- Rinse pasta under cold water to stop cooking and cool it quickly. Shake or drain well to avoid a watery dressing.
- Adjust lemon juice to taste — it brightens the rich dressing.
- Use full-fat mayonnaise and sour cream for the best texture, or substitute half Greek yogurt to lighten it.
- Add a pinch of sugar if your tomatoes are very tart.
- Chop veggies uniformly so every forkful has a balanced mix of flavors and textures.
Delicious Variations
- Mediterranean: Swap mayo and sour cream for Greek yogurt and add feta, olives, cucumber, and oregano.
- Protein boost: Stir in cubed cooked chicken, tuna, or canned chickpeas.
- Herb-forward: Double the fresh herbs (dill, parsley, chives) for a garden-fresh version.
- Spicy kick: Add a dash of hot sauce or chopped jalapeño for heat.
- Vegan: Use vegan mayo and a dairy-free yogurt or sour cream substitute.
Frequently Asked Questions
Q: Can I use a different pasta shape?
A: Yes. Rotini, fusilli, penne, or bow-tie (farfalle) all work well. Choose shapes that hold the dressing.
Q: Do I have to chill the salad?
A: Chilling improves flavor and texture by letting ingredients meld. You can serve it immediately, but it tastes best after at least 30 minutes in the fridge.
Q: How can I make this lighter?
A: Swap half the mayonnaise for Greek yogurt or use a light mayonnaise. Reduce salt and add more fresh herbs and lemon for brightness.
Q: Will this separate if I store it?
A: The salad can become slightly watery as vegetables release moisture. Stir before serving. Storing dressing separately helps prevent thinning.
Q: Can I make this ahead for a party?
A: Yes. Make it up to a day ahead. If you expect a long wait before serving, keep dressing aside and toss just before guests arrive to keep pasta firm.
Q: What herbs pair best with this salad?
A: Parsley, dill, chives, and basil are all great. Parsley adds freshness, dill brings brightness, and basil offers a sweet, aromatic note.
Q: Can I add cheese to this salad?
A: Yes. Small cubes of mozzarella or crumbled feta work nicely. Add just before serving to keep texture fresh.
Conclusion
This Creamy Pasta Salad is an easy, tasty go-to for warm-weather meals, potlucks, and simple family dinners. It’s creamy, bright, and full of contrasting textures that please a crowd. For another take on a summer-friendly creamy pasta salad with ideas and photos, check out Creamy Pasta Salad. Give this recipe a try — it’s quick to make and even quicker to disappear from the bowl.
Print
Creamy Pasta Salad
- Total Time: 20
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy pasta salad with a tangy dressing and fresh vegetables, perfect for picnics, potlucks, or a weeknight meal.
Ingredients
- 8 oz pasta (e.g., rotini or fusilli)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumbers
- 1/2 cup diced bell pepper
- 1/4 cup chopped red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Bring a pot of salted water to a boil. While waiting, halve the cherry tomatoes, dice the cucumber and bell pepper, and chop the red onion and any fresh herbs. Measure the mayonnaise, sour cream, and lemon juice.
- In a large bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth. Season lightly with salt and pepper.
- Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.
- Add the cooled pasta to the bowl with the dressing. Fold in the cherry tomatoes, cucumbers, bell pepper, and red onion. Taste and adjust seasoning as needed. Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, chill for at least 30 minutes prior to serving. This salad holds well for 3-4 days in the fridge; store dressing separately if keeping longer.
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 450mg
- Fat: 54g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg
