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The Best Creamy Pasta Salad

The best creamy pasta salad is a classic American potluck favorite with ultra-creamy tangy dressing and loads of vegetables, ham, and cheddar. Cooked pasta is rinsed cold, mixed with crisp add-ins, then chilled for a thick, flavorful finish.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy tangy dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • salt and pepper to taste
Pasta salad add-ins
  • 1 cup ham, diced
  • 1 cup cheddar cheese, cubed
  • 1 cup frozen peas, thawed
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, finely diced

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions until tender, then drain and rinse with cold water to stop cooking.
Make the tangy creamy dressing
  1. Whisk mayonnaise, sour cream, milk, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and glossy.
Assemble the salad
  1. Combine macaroni, ham, cheddar cheese, peas, celery, red bell pepper, and red onion in a large bowl.
Coat evenly
  1. Pour the dressing over the salad and toss until every piece is evenly coated.
Chill
  1. Refrigerate for at least 3 hours or overnight so the dressing thickens and the flavors blend.
Finish before serving
  1. Stir before serving and add a splash of milk only if needed to loosen the dressing.

Notes

For the creamiest texture, rinse pasta thoroughly with cold water so it doesn’t clump and thicken unevenly. Refrigerate leftovers in a covered container for up to 4 days; freeze is not recommended because the creamy dressing can separate. If you want a lighter option, swap mayonnaise for light mayonnaise (expect a slightly thinner dressing).