Creamy Pasta Salad
A creamy and versatile pasta salad, packed with tender pasta, crunchy vegetables, and a rich, creamy dressing. Perfect for casual gatherings or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Side dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons sugar
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 cup diced celery
1 cup diced red bell pepper
1/2 cup diced red onion
1/4 cup chopped fresh parsley
Instructions
- Cook the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process. Let it cool for a few minutes.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, vinegar, salt, and pepper until smooth.
- Add the cooled pasta to the bowl and mix to coat it evenly with the dressing.
- Stir in the shredded cheddar cheese, celery, red bell pepper, red onion, and parsley.
- Cover the salad and refrigerate for at least one hour before serving to allow the flavors to meld together.
- Give the pasta salad a good stir before serving. Garnish with additional parsley if desired.
Notes
- To make the salad more filling, add diced chicken bits.
- For a lighter version, omit the cheese or use a dairy-free alternative.
- Consider adding hot sauce or diced jalapeños for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- If the salad thickens while stored, add more mayonnaise or sour cream before serving again.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://recipesbyjanet.com/creamy-pasta-salad/
