This Creamy Pasta Salad is a perfect mix of tender pasta, crunchy veggies, and a smooth, tangy dressing that sticks to every bite. It’s the kind of dish that’s cool and refreshing but still filling enough to be a great side or even a light meal on its own. The creaminess comes from a simple blend of mayo and a little bit of sour cream or yogurt, giving it that satisfying richness without being too heavy.
I love making this pasta salad for picnics and potlucks because it’s super easy to prepare ahead of time, and it only tastes better after sitting in the fridge for a few hours. One of my favorite tips is to toss in some fresh herbs like parsley or dill to brighten up the flavor. It’s always a hit among friends because it’s simple, comforting, and you can adjust the veggies and add-ins to whatever you have on hand.
When I serve this, I usually like to add a sprinkle of extra black pepper or a splash of vinegar to give it just a little zing right before eating. It’s such a crowd-pleaser and pairs wonderfully with grilled chicken or a big green salad. If you haven’t made creamy pasta salad before, this recipe is an easy way to bring a little creamy, crunchy goodness to your table anytime you want something tasty and fuss-free.
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds the dressing well thanks to its twists. You can swap it with fusilli, penne, or even farfalle. Just pick a shape that traps the creamy sauce.
Mayonnaise & Sour Cream: Mayonnaise gives the creaminess, while sour cream or Greek yogurt adds a slight tang. For a lighter option, use all Greek yogurt or a mix of mayo and low-fat yogurt.
Cherry Tomatoes & Peas: Cherry tomatoes bring fresh juiciness, and peas add a little sweet pop. If fresh isn’t on hand, you can use canned peas (rinsed) or chopped cucumbers instead of tomatoes for a crunch.
Cooked Chicken: Optional but great to make it more filling. Leftover rotisserie chicken or cooked shredded chicken works well. For a vegetarian version, just skip it or add extra veggies.
Lemon Juice or Vinegar: This acid brightens the salad and balances the richness of the mayo. Fresh lemon juice works best, but a mild vinegar like apple cider or white wine vinegar is a good substitute.
How Can I Make the Creamy Dressing Smooth and Well-Blended?
Mixing the dressing thoroughly before adding the pasta is key. Whisk the mayo, sour cream (or yogurt), lemon juice, mustard, salt, and pepper until creamy and smooth. This makes sure every bite tastes consistent.
- Use a whisk or fork to combine the dressing ingredients in a bowl first.
- Make sure the sour cream or yogurt is at room temperature to avoid lumps.
- Mix the cooled pasta gradually into the dressing so it becomes evenly coated without clumps.
- Gently fold in veggies and protein to keep the component textures intact.
Take your time here, and you’ll have a silky, cohesive salad that feels creamy, fresh, and balanced.
Equipment You’ll Need
- Large pot – I use this to cook the pasta until it’s just right; easy to drain and rinse.
- Mixing bowls – Great for whisking the dressing and tossing everything together.
- Whisk or fork – Helps blend the dressing ingredients smoothly for even coverage.
- Measuring cups and spoons – Keeps your ingredients on point for the perfect flavor balance.
- Refrigerator – To chill the salad and let the flavors meld together before serving.
Flavor Variations & Add-Ins
- Turn it into a Mediterranean style with chopped black olives, feta, and oregano for a briny, herbaceous twist.
- Swap the cherry tomatoes for roasted red peppers or diced cucumbers for a cooler, crisp flavor.
- Add cooked bacon bits or crumbled cooked sausage for a smoky, savory crunch.
- Incorporate fresh herbs like basil or cilantro to add a bright, fresh note.
Creamy Pasta Salad
Ingredients You’ll Need:
For The Salad:
- 3 cups rotini pasta (or any spiral pasta)
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked peas (fresh or frozen, thawed)
- 1/2 cup finely chopped carrots
- 1/2 cup cooked chicken pieces (optional)
- 1/4 cup finely chopped onion or green onion
- 1/4 cup crumbled feta or cottage cheese (optional for extra creamy texture)
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dill (optional, for garnish)
How Much Time Will You Need?
This creamy pasta salad takes about 15 minutes to prepare and cook the pasta, plus 1 to 2 hours of chilling time in the fridge for the flavors to blend perfectly. It’s easy to make ahead and even better when well chilled!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it well under cold water to stop the cooking process and cool it down. Let it drain fully.
2. Make the Dressing:
In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice (or vinegar), Dijon mustard, salt, and freshly ground black pepper until the dressing is smooth and creamy.
3. Combine Pasta and Dressing:
Add the cooled pasta to the dressing bowl and gently toss to coat all the pasta evenly with the creamy mixture.
4. Add the Veggies and Protein:
Fold in the cherry tomatoes, peas, chopped carrots, cooked chicken pieces if using, chopped onion, and crumbled feta or cottage cheese if you like. Stir gently so everything is well mixed but the ingredients stay intact.
5. Chill and Serve:
Cover the bowl with plastic wrap or a lid, then refrigerate the pasta salad for at least 1 to 2 hours. Chilling helps the flavors come together and makes the salad tasty and refreshing. Before serving, stir the salad once more and sprinkle with fresh parsley or dill if you want a bit of extra color and flavor.
Can I Use Different Pasta Shapes?
Absolutely! While rotini works great because it holds the dressing well, you can use fusilli, penne, farfalle, or any other pasta you have on hand. Just cook according to package instructions.
How Long Can I Store Creamy Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, and if it seems dry, add a little extra mayo or yogurt to refresh the creaminess.
Can I Make This Pasta Salad Ahead of Time?
Yes! In fact, making it a few hours or even a day ahead helps the flavors meld beautifully. Just cover and refrigerate until ready to serve.
What Can I Substitute for Mayonnaise?
If you want a lighter or dairy-free option, try using Greek yogurt or a vegan mayo. Just keep in mind that the flavor and texture might be slightly different but still delicious!
