This creamy pasta salad with mayo is a total crowd-pleaser - rich, tangy and full of texture! With tender macaroni, crisp veggies and a smooth mayo and sour cream dressing, it's the kind of salad everyone goes back for seconds of.
If you enjoy this one, try my Creamy Broccoli Salad with Bacon or Creamy Potato Salad with Bacon and Egg - both are classic Aussie favourites that never last long!
The beauty of this salad is in its balance - rich and creamy, yet light and full of crunch. The creamy dressing combines whole egg mayonnaise, sour cream, and a hint of Dijon mustard for tang, while the colourful veggies add freshness and texture.
It's a subtle twist on the classic creamy pasta salad, perfect for summer gatherings, BBQs, potluck or weekday lunches. You can easily make it ahead, and it tastes even better the next day when the flavours have had time to mingle.
If you love this style of salad, you'll also enjoy my Sweet Potato Kale Salad and Roast Pumpkin and Feta Salad - both vibrant and full of flavour.
Why You're Going To Love This Recipe
- 🕒 Quick & Easy: Ready in just 25 minutes from start to finish.
- 💡 Simple Ingredients: Made with pantry staples you already have.
- 🧺 Perfect For Entertaining: Travels well and feeds a crowd.
- 🌿 Make-Ahead Friendly: The flavor gets even better after chilling in the fridge.
- 👩👧 Family Favourite: Mild, creamy and kid-approved - so much better than store-bought!!
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Pasta Salad Ingredients
A few simple ingredients from your fridge and pantry are all you need to make the best creamy pasta salad recipe!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whole Egg Mayonnaise - Choose a good-quality mayo (like Heinz or Praise) for the best creamy flavour.
- Vinegar - Use white or apple cider vinegar to lift the dressing and cut through richness.
- Dijon Mustard - Adds depth and extra flavour to the dressing.
- Macaroni Pasta - Small shapes like shells, spirals or bowties all work great as they hold the dressing best.
Variations
- Add Protein: Toss through shredded BBQ chicken, cooked bacon, or diced ham.
- Healthier Option: Substitute the sour cream with Greek yoghurt for extra protein.
- Extra Veggies: Add peas, corn, dill pickles, red onion, parsley or chopped cucumber for extra colour and crunch.
- Gluten-Free: Simply swap the pasta for your favourite GF variety.
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How To Make Creamy Pasta Salad
Perfect when you need a plate to share, this popular salad takes only 25 minutes to pull together. Let's get started!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare Dressing Ingredients: Place all ingredients for the dressing in a bowl.
- Mix Dressing: Mix mayonnaise, sour cream, vinegar, mustard, sugar, chives and garlic powder until smooth.
- Cook the Pasta: Boil in salted water until just al dente. Drain the cooked pasta in a colander and rinse under cold water to stop cooking.
- Combine: In a large bowl, add the cooled pasta, capsicum, carrot, celery and spring onion.
- Add Dressing: Pour over the dressing and stir to coat evenly.
- Serve: Let it rest for 20-30 minutes to allow the sauce flavours to develop before serving.
Recipe Tips
- Season well - add salt to the cooking water and taste before serving.
- Don't overcook your pasta - aim for al denté so it holds its shape. Start to test it 1-2 minutes before the end of cooking time on the packet instructions.
- Rinse with cold water to stop the cooking and remove excess starch.
- Let it rest before serving - this allows the flavours to meld beautifully.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months in an airtight container; thaw overnight in the fridge and stir before serving.
- Serving: Best served at room temperature or cool alongside grilled meats or seafood.
Creamy Pasta Salad FAQs
Yes! It even tastes better the next day once the flavours have developed.
Stir through a spoonful of mayo or a drizzle of milk before serving to refresh the texture.
Short pasta like macaroni, spirals or shells - they hold the dressing beautifully.
Absolutely. You can use all mayo for a richer salad or swap sour cream for Greek yoghurt for a lighter option.
The term 'al denté' comes from an Italian phrase meaning "to the tooth." When cooked al denté, pasta should be tender but still firm to the bite. If pasta is overcooked, it will become too soft to hold its shape when mixed with other ingredients.
More Tasty Salad Recipes
Need a tasty salad or side dish for a summer BBQ, picnic or celebration? These delicious recipes are sure to impress!
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Creamy Pasta Salad
Ingredients
For The Dressing
- ¾ cup whole egg mayonnaise
- ½ cup sour cream
- 1 tbs white vinegar or apple cider vinegar
- 1 tbs Dijon mustard
- 2 teaspoon caster sugar
- 1 tbs fresh chives chopped
- ½ teaspoon garlic powder or minced garlic
- salt and pepper to season
For The Salad
- 250 g dry macaroni pasta or any other small dry pasta
- 1 red capsicum small, finely diced
- 1 carrot medium, grated
- 1 celery stalk finely diced
- 1 spring onion stem green onions, chopped finely
Instructions
- Place all of the dressing ingredients into a bowl, stir well to combine and set aside.
- Bring a large pot of water to the boil. Add a large pinch of salt and cook the pasta as per the packet directions.
- Drain the pasta and run it under cold water to cool. Drain well again, then place in a large bowl.
- Add the chopped capsicum, carrot, celery and spring onions to the pasta.
- Pour over the dressing and stir to combine.
- Season with extra salt and pepper if needed.
- Set the pasta salad aside for 20 minutes before serving to allow the flavours to develop.
- Keep any leftovers stored in an airtight container in the fridge for up to 5 days. For best results, allow the salad to come to room temperature before serving.
Notes
- Season well - add salt to the cooking water and taste before serving.
- Use short pasta like macaroni, spirals or shells as they hold the dressing best.
- Don't overcook your pasta - aim for al denté so it holds its shape. Start to test it 1-2 minutes before the end of cooking time on the packet instructions.
- Rinse with cold water to stop the cooking and remove excess starch.
- Let it rest before serving - this allows the flavours to meld beautifully.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze for up to 2 months in an airtight container; thaw overnight in the fridge and stir before serving.
- Serving: Best served at room temperature or cool alongside grilled meats or seafood.
Grace Eastwood says
Great