Creamy Pasta Salad

You Know That Pasta Salad That Never Makes It to Leftovers?

Alright, let me just say—this creamy pasta salad has seen the inside of more Tupperware at family picnics than I care to admit (mostly because I keep bringing it, thinking someone else will bring the same thing, but nope, it’s usually just me and my reputation as the “pasta salad lady”). I swear there’s something about elbow macaroni, peas, and that cool, tangy-creamy dressing that takes me straight back to summer cookouts behind my aunt’s house, where my cousin once managed to spill an entire bowl right into his shoe. Long story. We’re still not sure how.

Why Actually, You’ll Probably Love This Too

I make this when I need something everyone—yes, even my picky brother-in-law—will eat with zero fuss. My family kinda loses their minds over it, which is wild because it’s not rocket science (I mean, unless you think chopping celery is advanced engineering). It’s great for hot days and even better for lazy ones when you’re just not in the mood to roast veggies or whatever. Also, there were times when my dressing would turn out weirdly gloopy, but honestly, just whisk the whole thing together and it’ll probably work itself out.

Here’s What You’ll Need (Swap Zone Included)

• 3 cups dry elbow macaroni (penne or shells if that’s all you’ve got, no one’s judging)
• 1 cup frozen peas, thawed (sometimes I use corn if I realize too late my peas are MIA)
• 1 cup chopped celery (my grandma used celery salt instead of fresh once—tasted… interesting)
• 3/4 cup diced red bell pepper (orange or yellow will do, the more cheerful looking, the better)
• 1/2 cup diced red onion (or green onion, which honestly is milder if you’re feeling onion-shy)
• 1/2 cup shredded carrot (I’ve even skipped this and tossed in some chopped cucumber—not nearly as crunchy but still good!)
• 1 and 1/4 cups mayonnaise (sometimes with a spoonful of sour cream if I feel wild)
• 2 tablespoons apple cider vinegar (white vinegar is fine, or lemon juice if you ran out, oops!)
• 2 teaspoons Dijon mustard (plain yellow works in a pinch, but it’s a little sharper)
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

How To Make It (No Stress, Promise!)

1. Boil the macaroni until just barely past al dente (about 9 minutes or so; stick to the box but actually taste it, you know?). Drain and rinse under cold water—this is one of those rare times I actually approve of rinsing pasta.
2. In a giant mixing bowl (clean laundry baskets not recommended), dump in your cooked pasta, peas, celery, red bell pepper, onion, and carrot. Mix it up—sometimes I use my hands because it feels rustic, but a big spoon works too.
3. Let’s whip up the dressing: In a small bowl, stir together mayo, apple cider vinegar, Dijon, sugar, garlic powder, salt, and pepper. If it looks lumpy, keep going. This is where I sneak a taste—adjust salt or vinegar if you feel like playing kitchen chemist.
4. Pour the dressing over the pasta-veggie mix and gently toss until everything’s shiny and coated. Don’t worry if it seems a bit thin; the pasta drinks it in, kind of like me around coffee at 7 AM.
5. Stick it in the fridge for at least an hour—overnight is even better. It’ll look a bit dry when you pull it out, but just give it a good stir and maybe add a spoonful of mayo or a splash of milk if needed.
6. Before serving, taste again for seasoning. (I usually go overboard with black pepper. Sorry, not sorry.)

Bit of Extra Wisdom (a.k.a. Notes Form My Trials)

• If you cook the pasta too long, you’ll get a mushy situation—and trust me, it’s not salvageable with extra celery.
• Actually, I find it works better if you cool the pasta first before adding the dressing; otherwise it kinda gets oily? Anyway, that’s just me.
• The veggies are totally negotiable—use what you have. Except olives. I tried that once and, uh, never again. (But hey, maybe you like olives!)

If You Wanna Mix It Up (And Failed Tries Included)

• Add some diced ham or cooked chicken for protein—tasted fantastic with leftover rotisserie once.
• Swap part of the mayo for Greek yogurt. It’s tangy but, if you go overboard, it gets too tart. Been there.
• I tried tossing in feta and sun-dried tomatoes once; result was…weirdly fancy but didn’t vanish at the party like usual.
• On a whim, tiny cubes of cheddar—or skip all cheese for a lighter version when your fridge is looking bare.

Stuff You’ll (Probably) Need (Or Not)

• Large pot for boiling pasta. (If you don’t have one big enough, just do it in two batches—no biggie!)
• Large salad bowl or, honestly, a really clean Tupperware tub if that’s all that’s clean.
• Small whisk or fork for dressing. I’ve used a chopstick. Worked fine.
• Sharp knife and cutting board for all the chopping (unless you enjoy wrestling slippery vegetables with a butter knife—don’t recommend).

How to Store (If It Lasts That Long)

Keep it in a sealed container in the fridge for up to 3 days, but honestly, in my house it never makes it much past lunch the next day. If it thickens too much, I just stir in a splash of milk or even pickle juice, surprisingly good.

When and How I Like to Serve It

We always put a big bowl of this in the center of every summer barbecue, next to my aunt’s questionable potato salad. It’s also perfectly fine for a desk lunch—add a boiled egg or two if you’re really hungry. Our weird family tradition: someone has to be the first to ask for seconds (usually me).

Lessons From the Field (a.k.a. Pro Tips)

• I once tried to skip the chilling step, thinking “what’s the worst that could happen?” Answer: warm, weirdly oily salad. So just wait if you can.
• Over-mixing makes the pasta break apart. Gentle is the name of the game. Unless you like mystery mush.

Probably Questions (And Real Answers!)

Can I make this a day ahead?

Absolutely! I actually think the flavors are better the next day. Just stir before serving if it looks “dryish.” (Is that a word?)

Do I have to use mayo?

No rules here. I swap half for Greek yogurt sometimes, or even that fancy olive oil mayo. But full-on Miracle Whip? I dunno—I can’t vouch for that one.

Why rinse the pasta? Isn’t that sacrilege?

Usually, yeah! But here it stops the cooking and keeps things from clumping. So just this once, you have permission.

Can I freeze it?

I wouldn’t—it goes oddly grainy form the mayo. I tried. Didn’t love it. Just make enough to eat fresh!

What if my dressing separates?

No stress—give it a fierce whisk and it’ll come together. Unless you forgot the mayo, in which case…well, not much can save it then.

Oh, and totally unrelated, but: if you haven’t ever toasted a sandwich in a waffle iron, you really should sometime. It’s life-changing, trust me.

★★★★★ 4.70 from 24 ratings

Creamy Pasta Salad

yield: 6 servings

prep: 20 mins

cook: 10 mins

total: 30 mins

A vibrant, crowd-pleasing creamy pasta salad loaded with crisp veggies and tossed in a tangy, flavorful dressing—perfect for picnics, potlucks, or weeknight dinners.

🖨️ Print Pin Recipe

Ingredients

• 3 cups dry elbow macaroni (penne or shells if that’s all you’ve got, no one’s judging)
• 1 cup frozen peas, thawed (sometimes I use corn if I realize too late my peas are MIA)
• 1 cup chopped celery (my grandma used celery salt instead of fresh once—tasted… interesting)
• 3/4 cup diced red bell pepper (orange or yellow will do, the more cheerful looking, the better)
• 1/2 cup diced red onion (or green onion, which honestly is milder if you’re feeling onion-shy)
• 1/2 cup shredded carrot (I’ve even skipped this and tossed in some chopped cucumber—not nearly as crunchy but still good!)
• 1 and 1/4 cups mayonnaise (sometimes with a spoonful of sour cream if I feel wild)
• 2 tablespoons apple cider vinegar (white vinegar is fine, or lemon juice if you ran out, oops!)
• 2 teaspoons Dijon mustard (plain yellow works in a pinch, but it’s a little sharper)
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Instructions

1. 1
   Boil the macaroni until just barely past al dente (about 9 minutes or so; stick to the box but actually taste it, you know?). Drain and rinse under cold water—this is one of those rare times I actually approve of rinsing pasta.
2. 2
   In a giant mixing bowl (clean laundry baskets not recommended), dump in your cooked pasta, peas, celery, red bell pepper, onion, and carrot. Mix it up—sometimes I use my hands because it feels rustic, but a big spoon works too.
3. 3
   Let’s whip up the dressing: In a small bowl, stir together mayo, apple cider vinegar, Dijon, sugar, garlic powder, salt, and pepper. If it looks lumpy, keep going. This is where I sneak a taste—adjust salt or vinegar if you feel like playing kitchen chemist.
4. 4
   Pour the dressing over the pasta-veggie mix and gently toss until everything’s shiny and coated. Don’t worry if it seems a bit thin; the pasta drinks it in, kind of like me around coffee at 7 AM.
5. 5
   Stick it in the fridge for at least an hour—overnight is even better. It’ll look a bit dry when you pull it out, but just give it a good stir and maybe add a spoonful of mayo or a splash of milk if needed.
6. 6
   Before serving, taste again for seasoning. (I usually go overboard with black pepper. Sorry, not sorry.)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380 caloriescal

Protein: 7gg

Fat: 21gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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