Go Back

The Best Creamy Pasta Salad

The best creamy pasta salad with tri-color rotini, cool-rinsed for al dente bite, and a tangy mayo-sour cream dressing. Tossed with crisp peppers, peas, cheddar cubes, olives, and tomatoes for a creamy (not heavy) texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

tri-color rotini
  • 1 lb tri-color rotini tri-color
mayonnaise
  • 1 cup mayonnaise
sour cream
  • 0.33 cup sour cream
apple cider vinegar
  • 3 tbsp apple cider vinegar
sugar
  • 1 tbsp sugar
garlic powder
  • 1.5 tsp garlic powder
onion powder
  • 1 tsp onion powder
Italian seasoning
  • 1 tsp Italian seasoning
salt
  • 1 tsp salt
black pepper
  • 0.25 tsp black pepper
red bell pepper
  • 1 red bell pepper diced
frozen peas
  • 1 cup frozen peas thawed
black olives
  • 1 cup black olives sliced
sharp cheddar
  • 1 cup sharp cheddar cubed
red onion
  • 0.5 red onion finely diced
cherry tomatoes
  • 1 cup cherry tomatoes halved
paprika
  • 0.25 tsp paprika for garnish
parsley
  • 1 tbsp parsley for garnish

Method
 

Cook and cool the pasta
  1. Cook tri-color rotini to al dente according to package directions, then drain and rinse under cold water to stop the cooking. Cool completely until no steam remains.
Make the creamy dressing
  1. Whisk mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, onion powder, Italian seasoning, salt, and black pepper until smooth.
Assemble the pasta salad
  1. Combine the cooled tri-color rotini with diced red bell pepper, thawed peas, sliced black olives, cubed sharp cheddar, finely diced red onion, and halved cherry tomatoes.
  2. Pour the dressing over the pasta mixture and toss thoroughly until every piece looks coated.
Chill and serve
  1. Refrigerate for 2 hours to let the flavors meld, then toss again before serving and add any reserved dressing if needed.
  2. Garnish with paprika and parsley right before serving for a fresh color cue.

Notes

For the creamiest texture without heaviness, cool the pasta completely and rinse until cold before mixing—warm pasta can break the dressing. Store covered in the refrigerator for up to 4 days; freeze is not recommended because mayo-based dressing can separate. For a lighter swap, use Greek yogurt for part of the sour cream (for example, replace half with plain Greek yogurt) to keep the tang while reducing richness.