Why I love this creamy pasta salad recipe
This creamy pasta salad is my go-to dish for picnics and BBQs, and let me tell you, it never disappoints.
The combination of sour cream and mayonnaise with ranch dressing mix creates this unbelievably smooth, creamy and tasty dressing that just clings to every piece of pasta.
And the veggies—peas and bell peppers—add such a fresh, crisp bite that balances everything out perfectly.
It’s like a little party in your mouth with every forkful!
This is one of those dishes that people keep coming back for seconds. And you’ll totally get why once you try it.
Whether you’re lounging in the backyard or packing a picnic, this creamy pasta salad is always a hit.
Plus, it’s super easy to whip up and can be made in advance. Which is always a win in my book!
Looking for more pasta salad recipes? You'll love Pepperoni Pasta Salad, Bow Tie Pasta Salad and 4 Ingredient Pasta Salad.
Ingredients
Here is your shopping list (for 12 servings):
- Pasta – 16 ounces pasta such as rotini or macaroni
- Dairy – ½ cup sour cream, 4 ounces sharp cheddar cheese
- Condiments – ½ cup mayonnaise, 1 tablespoon vinegar
- Pre-packaged mix – 1 tablespoon ranch dressing mix
- Frozen produce – ½ cup frozen peas. Don’t use canned peas in this recipe. They are too soft and will not hold up to the rest of the salad.
- Fresh produce – half of a red bell pepper
- Seasoning – Salt and pepper
Substitutions & Additions
- I used tri-color “salad twirls”, but you can use rotini, elbow macaroni, shells, penne, or any other small to medium shape that you prefer.
- Sharp cheddar gives this pasta salad the perfect bite. I highly recommend using at least a sharp or extra sharp cheddar, but if needed, you can use mild cheddar.
- If you don’t have ranch seasoning mix, you can use 2 tablespoons of ranch dressing instead. The seasoning mix is more concentrated in flavor, so you’ll want to use a larger volume of prepared dressing in its place.
- You can use fresh peas instead of frozen. Just cook them for a couple of minutes to blanch them first. And then chill in the refrigerator before adding to the salad.
- Feel free to swap out the red bell pepper for green or yellow bell pepper if you like.
- You can also add grilled chicken, cooked shrimp, or diced ham for extra protein.
How to make creamy pasta salad
1 | Prep work
Start by preparing the peas.
Place them in a colander and rinse under cold water, giving them a good toss now and then. You want them thawed but still nice and cold.
Next, cut your cheese into small cubes.
If you prefer, you can grate it. But steer clear of pre-packaged grated cheese. It often contains a preservative that prevents clumping, which can affect the creaminess of your dressing.
Chop the red pepper into small pieces, aiming for uniformity so everything mixes well later.
2 | Boil the pasta
Fill a pot with water, add a generous pinch of salt, and bring it to a boil on the stove.
Once boiling, add your pasta and cook it to al dente, following the package instructions. This means the pasta should be firm to the bite, not mushy.
Once cooked, drain the pasta and rinse it under cold water until it’s completely cooled. This stops the cooking process and keeps the pasta from sticking together.
3 | Make the dressing
While the pasta is boiling, make the dressing.
In a small bowl, combine the mayonnaise, sour cream, vinegar, and ranch dressing mix.
Stir until everything is smooth and creamy.
This will be the flavorful base that ties your salad together, so make sure it’s well-mixed.
4 | Make the salad
Transfer the cooled pasta into a large mixing bowl.
Add in the peas, cheese, and red bell pepper.
Pour the dressing over the pasta and veggies, then gently toss everything together until it’s all well-coated.
Be gentle to avoid breaking the pasta.
5 | Serve
You can serve the salad right away.
Or cover it and chill it in the fridge until you’re ready to enjoy. Chilling it allows the flavors to meld even more, making it even tastier.
How to make ahead
If you want to make the salad a few hours in advance, you can follow the recipe as directed and store in the refrigerator until you’re ready to serve.
To make it up to a day ahead of time:
- Prepare the pasta salad and dressing, but do not mix.
- Store them separately in the refrigerator in airtight containers.
- Combine the pasta salad and dressing a few hours before serving. This allows the flavors to meld without the pasta absorbing too much dressing.
In both cases, you’ll want to give it another stir just before serving in case some of the dressing has settled to the bottom.
Creamy Pasta Salad
Ingredients
- 16 ounces small to medium-sized pasta such as rotini or macaroni
- ½ cup mayonnaise
- ½ cup sour cream
- 1 Tablespoon vinegar
- 1 Tablespoon ranch dressing mix
- ½ cup frozen peas rinsed in cold water to thaw
- 4 ounces sharp cheddar cheese cut into small cubes
- ¼ cup red bell pepper diced small
- Salt & pepper
Equipment
- pot
- colander
- cutting board
- Chef’s knife
- large mixing bowl
- measuring cups and spoons
- Whisk
- mixing spoon
Instructions
- Salt a pot of water and bring it to a boil on the stove.
- Add the pasta and cook to al dente, according to package directions.16 ounces small to medium-sized pasta such as rotini or macaroni
- Drain and rinse the pasta with cold water until it has cooled completely.
- While the pasta is cooking, stir together the mayonnaise, sour cream, vinegar, and ranch dressing in a small bowl. Mix until smooth and creamy. Set aside.½ cup mayonnaise, ½ cup sour cream, 1 Tablespoon vinegar, 1 Tablespoon ranch dressing mix
- Pour the cooled pasta into a large mixing bowl.
- Add the peas, cheese, and red bell pepper to the bowl.½ cup frozen peas, 4 ounces sharp cheddar cheese, ¼ cup red bell pepper
- Pour the dressing over the pasta and veggies, and toss to coat.
- Add salt and pepper to taste.Salt & pepper
- Serve immediately, or cover and chill until ready to serve.
Notes
- If you don’t have ranch seasoning mix, you can use 2 tablespoons of ranch dressing instead. The seasoning mix is more concentrated in flavor, so you’ll want to use a larger volume of prepared dressing in its place.
- You can use fresh peas instead of frozen. Just cook them for a couple of minutes to blanch them first. And then chill in the refrigerator before adding to the salad.
- Feel free to swap out the red bell pepper for green or yellow bell pepper if you like.
- You can also add grilled chicken, cooked shrimp, or diced ham for extra protein.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our creamy pasta salad recipe? Tell us in the section below.
My family loved this! I didn’t have ranch dressing mix so I substituted liquid ranch dressing and omitted the sour cream. It worked well.