Description
This easy creamy pasta salad is a perfect blend of tender elbow macaroni, crunchy celery, sweet carrots, and vibrant bell peppers, all tossed in a zesty mayonnaise and Dijon mustard dressing. Chilled before serving, this make-ahead side dish is refreshing, flavorful, and great for potlucks, picnics, or family meals.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or any short pasta
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Vegetables and Add-Ins
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/4 cup finely chopped red onion
- 1/2 cup frozen peas, thawed (optional)
- 2 boiled eggs, chopped (optional)
Garnish
- Fresh herbs for garnish (parsley or dill)
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package instructions until tender. Drain the pasta and rinse it under cold water to cool it down completely, then set it aside.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, lemon juice, sugar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss Pasta with Dressing: Add the chilled pasta to the dressing bowl and stir gently until all the pasta is evenly coated with the creamy dressing.
- Add Vegetables: Fold in the diced celery, red bell pepper, shredded carrots, and finely chopped red onion, mixing everything together gently to maintain the crunchy texture of the veggies.
- Optional Add-Ins: If desired, fold in the thawed peas and chopped boiled eggs for extra texture and flavor balance.
- Chill for Flavors to Meld: Cover the bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld beautifully.
- Garnish and Serve: Before serving, give the salad a gentle stir and garnish with fresh parsley or dill to add a pop of color and fresh herbaceous notes.
Notes
- This pasta salad is best served chilled and can be prepared a day in advance.
- For a lighter version, you can use Greek yogurt instead of sour cream.
- Feel free to swap elbow macaroni with other short pasta shapes like rotini or bow-tie for variety.
- Adjust salt and pepper to your taste preferences.
- Adding peas and boiled eggs is optional; omit them to keep the salad vegetarian.
- Keep the salad well covered in the refrigerator and consume within 2-3 days for best freshness.
