Creamy Pasta Salad

This creamy pasta salad is quick, easy to prepare and so delicious! With tender macaroni and crisp vegetables dressed in a tangy homemade mayo/sour cream dressing.

5 from 59 votes

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Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 301kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top

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

RECIPE NOTES & TIPS

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.

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