Creamy Pasta Salad (Print Format)
Classic creamy pasta salad with mayo dressing, celery, and red onion. Tangy, crunchy, and perfect for summer gatherings.
# Ingredients:
→ Pasta Base
01 -
1 pound elbow macaroni or small pasta
→ Creamy Dressing
02 -
1 cup mayonnaise
03 -
¼ cup sour cream or Greek yogurt
04 -
2 tablespoons yellow mustard
05 -
1 tablespoon apple cider vinegar
06 -
1 teaspoon sugar
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
→ Fresh Crunch
09 -
1 cup celery, chopped
10 -
½ cup red onion, chopped
11 -
¼ cup fresh parsley, chopped (optional)
12 -
Pinch of paprika for garnish (optional)
# Steps:
01 -
Bring a big pot of salted water to a boil and cook your pasta according to package directions until it's tender. Drain it well and rinse with cold water to stop the cooking and cool it down quickly.
02 -
In a large mixing bowl, whisk together the mayo, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and pepper until it's smooth and creamy. This is your flavor base!
03 -
Add your cooled pasta, chopped celery, and red onion to the dressing. Give everything a good mix until every piece of pasta is coated in that creamy goodness.
04 -
Stir in the fresh parsley if you're using it - it adds a nice pop of color and fresh flavor that really brightens everything up.
05 -
Cover and chill in the fridge for at least 1 hour, but longer is even better! The flavors really develop and get more delicious as it sits.
06 -
Give it a good stir before serving since the dressing tends to settle. Sprinkle with a little paprika for a pretty finishing touch and dig in!
# Tips:
01 -
This is the ultimate crowd-pleasing pasta salad - creamy, tangy, and packed with crunch. It's like summer in a bowl!
02 -
Perfect make-ahead dish since the flavors actually get better with time. Great for picnics, potlucks, and barbecues.
03 -
Feel free to customize with chopped hard-boiled eggs, diced pickles, or cubed ham to make it your own.