This creamy pasta salad is a fun and tasty dish! Made with pasta, a smooth dressing, and colorful veggies, it’s perfect for picnics or potlucks.
It’s so easy to whip up! I often make it ahead of time, so it’s ready when I need a quick meal or a side to share. Plus, who can resist creamy goodness? 😋
Key Ingredients & Substitutions
Rotini Pasta: I love using tri-color rotini for the fun look, but any short pasta like fusilli or penne works great too. If you’re gluten-free, you can opt for gluten-free pasta or even whole wheat pasta for a healthier choice.
Cherry Tomatoes: Fresh tomatoes add sweetness. If you don’t have cherry tomatoes, you could use grape tomatoes or even diced regular tomatoes. In winter, canned diced tomatoes can work in a pinch, just be sure to drain them well.
Bell Pepper: A red or yellow bell pepper gives great flavor and color. You can swap it with any color you like or even use diced cucumber for a fresh twist.
Salami or Pepperoni: Both deli meats add a nice protein boost. You can use turkey versions for a lighter option or leave them out entirely for a vegetarian salad!
Cheese: Mozzarella is my top pick because it’s mild and creamy. You could also use cubed feta for a tangy taste or even cheddar for a sharper flavor.
How Do I Make the Dressing Creamy and Flavorful?
Creating a rich creaminess is easy by blending mayonnaise and sour cream. This combo works perfectly for a pasta salad. For a lighter version, you can use Greek yogurt in place of sour cream, giving it a nice tang.
- Mix the mayonnaise and sour cream together in a bowl until smooth.
- Add lemon juice for acidity. It brightens everything up!
- Incorporate garlic powder for an easy burst of flavor without peeling garlic.
- Season generously with salt and pepper, and if you want, sprinkle in Italian seasoning for an extra layer of taste.
How to Make Creamy Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 3 cups rotini pasta (such as tri-color)
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red or yellow), diced
- 1/2 cup black olives, sliced
- 1/2 cup salami or pepperoni, diced
- 1 cup mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
- 1/4 cup red onion, finely chopped
Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Italian seasoning or dried oregano for extra flavor
How Much Time Will You Need?
This creamy pasta salad will take about 15 minutes of preparation time, plus an additional 30 minutes of chilling time in the fridge. So in total, set aside at least 45 minutes to enjoy this tasty dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of water. Once the water is boiling, add the rotini pasta and cook it according to the package instructions until it’s al dente (cooked but still slightly firm). After cooking, drain the pasta and rinse it under cold water to cool it down. Set the cooled pasta aside.
2. Combine the Veggies:
In a large mixing bowl, toss together the cooked rotini pasta with the halved cherry tomatoes, diced bell pepper, sliced black olives, diced salami or pepperoni, cubed mozzarella cheese, chopped fresh basil, and finely chopped red onion. This colorful mix will add lots of flavor to your salad!
3. Make the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, and a pinch of salt and pepper until it’s smooth and well combined. If you’d like to add more flavor, sprinkle in some Italian seasoning or dried oregano to taste. Mix it in and set aside.
4. Combine Everything Together:
Pour the creamy dressing over the pasta and veggie mixture. Gently toss everything together until all the ingredients are nicely coated with the dressing. Make sure not to break the pasta too much while mixing!
5. Chill and Serve:
Cover the bowl with plastic wrap or a lid and chill the pasta salad in the fridge for at least 30 minutes. This allows the flavors to blend together beautifully. When you’re ready to serve, scoop out the salad into bowls and garnish with extra basil if you’d like. Enjoy your creamy pasta salad!
Can I Use a Different Type of Pasta?
Absolutely! While rotini is great for holding the dressing, you can substitute it with other pasta shapes like fusilli, penne, or farfalle. Just make sure to adjust the cooking time based on the pasta you choose, keeping an eye out for that perfect al dente texture!
Can I Make This Salad Vegan?
Yes, you can make a vegan version by swapping the mayonnaise and sour cream for plant-based alternatives. Look for vegan yogurt or mayonnaise that’s free from eggs and dairy. You can also replace the salami or pepperoni with vegan sausage or simply omit it for a lighter salad!
How to Store Leftovers
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some of the dressing, so you might want to add a little bit more mayo or sour cream before serving again to refresh the flavors.
Can I Add More Veggies to This Salad?
Absolutely! This pasta salad is very versatile. Feel free to add more vegetables like cucumbers, carrots, or peas. Just be sure to chop them into small pieces to maintain a balanced texture and flavor throughout the salad!
