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The Best Creamy Pasta Salad

The best creamy pasta salad is a classic American potluck favorite with ultra-creamy tangy dressing, diced ham, and melty cheddar. Elbow macaroni and bright vegetables are tossed until evenly coated, then chilled for a thicker, better texture.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni Cook until al dente; rinse with cold water to stop cooking.
  • 1 cup mayonnaise Use full-fat for maximum creaminess.
  • 0.5 cup sour cream Stir until smooth and fully incorporated.
  • 0.25 cup milk Start with 1/4 cup, then add a splash later if dressing is too thick.
  • 2 tbsp white vinegar Adds tang to the dressing.
  • 2 tbsp sugar Balances the vinegar for a classic flavor.
  • 1 tbsp Dijon mustard Helps emulsify the dressing.
  • 1 cup ham, diced Dice into bite-size pieces.
  • 1 cup cheddar cheese, cubed Cube for even distribution.
  • 1 cup frozen peas, thawed Thaw completely before mixing.
  • 1 cup celery, diced Dice small so it blends well.
  • 0.5 cup red bell pepper, diced Dice evenly with the other vegetables.
  • 0.25 cup red onion, finely diced Finely diced for a milder bite.
  • Salt and pepper to taste Season dressing and pasta salad to preference.

Method
 

Cook pasta and chill
  1. Cook elbow macaroni according to package directions, then drain and rinse with cold water until cooled to stop the cooking.
  2. Refrigerate the assembled pasta salad for at least 3 hours or overnight for best flavor.
Make the creamy tangy dressing
  1. Whisk mayonnaise, sour cream, milk, vinegar, sugar, Dijon mustard, salt, and pepper until smooth, with no streaks visible.
Assemble and toss
  1. Combine pasta, ham, cheddar cheese, peas, celery, red bell pepper, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated and glossy.
  3. Stir before serving and add a splash of milk if needed to loosen the dressing to a creamy, scoopable texture.

Notes

Pro tip: rinse the pasta under cold water so it stays firm and doesn’t clump in the dressing. Store covered in the refrigerator for up to 4 days; the flavors deepen overnight. Freezing isn’t recommended because the vegetables and dairy dressing can change texture. For a lighter swap, use light mayonnaise and reduced-fat sour cream to cut calories while keeping the tangy dressing.