Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour (minimum)
Total Time: 1 hour 30 minutes
Servings: 8-10 as a side dish
Intensity: Easy (Perfect for beginner cooks!)
Why You’ll Love This Recipe:
Perfectly Creamy: The dressing is luxuriously creamy without being heavy or gloppy.
Great Texture: A wonderful mix of tender pasta and fresh, crunchy vegetables.
Make-Ahead Magic: The flavors meld and deepen as it chills, making it ideal for preparing in advance.
Customizable: Easy to adapt with your favorite add-ins like cheese, meat, or different veggies.
Always a Hit: A classic, dependable recipe that pleases kids and adults alike.
Ingredients
For the Salad:
1 pound elbow macaroni (or other small pasta like shells or rotini)
1 cup mayonnaise (full-fat is best for creaminess and flavor)
1/2 cup sour cream
1 1/2 cups diced celery (about 3-4 stalks)
1 cup frozen peas, thoroughly thawed (see note below)
1/2 cup finely diced red onion (about 1/2 small onion)
1/2 cup diced red bell pepper (about 1/2 medium pepper)
1/4 cup chopped fresh parsley
For the Dressing:
1 tablespoon white vinegar (or apple cider vinegar for a milder taste)
1 tablespoon granulated sugar
1 teaspoon Dijon mustard
1 teaspoon kosher salt (plus more for pasta water)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Optional Add-Ins:
1/2 cup shredded sharp cheddar cheese
1/2 cup diced ham or cooked, crumbled bacon
Instructions
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea; this is your only chance to season the pasta from the inside out.
Add the elbow macaroni and cook according to package directions until al dente. This means it should be tender but still firm to the bite. Do not overcook! Mushy pasta will ruin the texture of the salad.
Drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools it down quickly.
Shake the colander well to remove as much excess water as possible. A little water is okay, but you don’t want a watery salad. Set aside to drain further while you prepare the other ingredients.
Step 2: Make the Creamy Dressing
In a small bowl or a large liquid measuring cup, combine the mayonnaise, sour cream, white vinegar, sugar, Dijon mustard, 1 teaspoon of salt, black pepper, garlic powder, and onion powder.
Whisk vigorously until the mixture is completely smooth, creamy, and the sugar has dissolved. Give it a taste and adjust seasoning if needed. The dressing should be tangy and flavorful.
Step 3: Assemble the Salad
In a very large mixing bowl, combine the cooled and drained pasta, diced celery, thawed peas, diced red onion, diced red bell pepper, and fresh parsley. If you are using any of the optional add-ins like cheddar cheese or ham, add them now.
Pour the prepared creamy dressing over the pasta and vegetables.
Step 4: Mix and Chill
Using a large rubber spatula or wooden spoon, gently fold everything together until all the pasta and vegetables are evenly coated with the dressing. Be careful not to mash the pasta.
Crucial Step: At this point, the salad may seem a little dry. Do not add more dressing! As the pasta chills, it will absorb some of the dressing and the flavors will meld. Cover the bowl tightly with plastic wrap or a lid.
Refrigerate for at least 1 hour, but 2-4 hours is even better. Overnight is ideal for maximum flavor development.
Step 5: Final Check and Serve
Before serving, take the salad out of the refrigerator and give it a good stir.
This is your moment to assess the consistency. If the pasta has absorbed more dressing than you’d like, you can stir in a tablespoon or two of milk or an extra dollop of mayonnaise to refresh the creaminess.
Taste and adjust the seasoning one last time, adding a pinch more salt or pepper if necessary.
Transfer to a serving bowl, garnish with a little extra parsley if desired, and serve chilled.
Recipe Tips for Success
Thawing Peas: Don’t cook the peas. To thaw them perfectly, place them in a colander and run lukewarm water over them for a minute. Drain well and pat dry with a paper towel before adding to the salad. This prevents them from turning the salad mushy and watery.
Don’t Skip Rinsing: For a cold pasta salad, you want to stop the cooking immediately. Rinsing the pasta with cold water is essential for the right texture.
Salt Your Water: This is the most important rule of pasta cooking. Properly salted water seasons the pasta, which builds the flavor foundation of the entire dish.
Chill Time is Mandatory: The salad needs time for the flavors to come together. It will taste flat if served immediately. Patience is key!
Nutrition Information
*Please note that the following nutrition information is an estimate and can vary based on the specific brands of ingredients used and any optional add-ins chosen. This estimate is based on the recipe as written, without optional add-ins, and for 10 servings.*
Serving Size: about 1 cup
Calories: 385 kcal
Total Fat: 24g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 420mg
Total Carbohydrate: 35g
Dietary Fiber: 3g
Sugar: 5g
Protein: 7g