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Creamy Pasta Salad

Creamy pasta salad with colorful rotini, crunchy vegetables, and a tangy mayo-sour cream dressing. Rinse-cold pasta plus a 2-hour chill creates a thicker, flavor-melded texture ideal for potlucks and picnics.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 2 minutes
Total Time 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb rotini or bow-tie pasta Use any short pasta shape for bite-size twirls.
  • 1 cup cherry tomatoes Halve for pops of color and easy eating.
  • 1 cup cucumber Dice small for even crunch in every forkful.
  • 0.5 cup red onion Finely dice so the flavor distributes well.
  • 0.5 cup celery Dice for a crisp, classic salad texture.
  • 0.5 cup shredded carrots Shredded or matchstick-style works best.
Creamy white dressing
  • 1 cup mayonnaise Choose regular mayo for the classic creamy base.
  • 0.5 cup sour cream Adds tang and helps the dressing cling.
  • 2 tbsp apple cider vinegar Brightens the dressing without being overpowering.
  • 1 tbsp sugar Balances the tang from the vinegar.
  • 1 tsp Dijon mustard Adds mild heat and depth.
  • salt and pepper to taste Season gradually; adjust again after chilling.

Method
 

Cook and cool the pasta
  1. Cook the rotini or bow-tie pasta according to package directions until tender. Drain and rinse with cold water so the pasta stops cooking and stays firm.
Make the creamy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and pepper together in a large bowl until smooth and creamy. Adjust the seasoning so the dressing tastes balanced.
Combine salad
  1. Add the cooled pasta, cherry tomatoes, cucumber, red onion, celery, and shredded carrots to the dressing. Toss until everything is well coated so no dry pasta spots remain.
Chill to meld flavors
  1. Refrigerate the pasta salad for at least 2 hours before serving to allow flavors to meld. Cover to prevent the vegetables from drying out.
Finish and serve
  1. Toss the pasta salad again before serving and adjust seasonings if needed. Serve chilled for best texture.

Notes

Pro tip: rinse the pasta thoroughly under cold water and drain well—this prevents a loose, watery salad. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze is not recommended because the creamy dressing can separate after thawing. For a lighter swap, use light mayonnaise and low-fat sour cream (texture stays creamy but calories drop).