This Classic Pasta Salad is Creamy, Tangy, and Always a Crowd-Pleaser
I love a good pasta salad. It’s the kind of dish that’s perfect for potlucks, BBQs, or just meal-prepping for the week. It’s easy to make, comes together quickly, and tastes even better after sitting in the fridge for a few hours. Plus, it’s one of those recipes where you can work with what you have on hand—just like I had to do this time around.
Now, ideally, I would have used tricolor rotini for this recipe. You know, the one with the cheerful swirls of orange, green, and white? It always makes pasta salads look extra vibrant and inviting.
But, as luck would have it, I didn’t have any in my pantry. What I did have was plain old white rotini. It still does the job, of course—same texture, same great taste—but it does make the dish look a little, well, beige. But let me tell you, boring in appearance does NOT mean boring in flavor!
This pasta salad is just as creamy, tangy, and delicious as ever, and I’ve got some easy tricks to brighten it up if you find yourself in the same boat.
How to Add More Color to Your Pasta Salad
If you want to make your pasta salad look as fresh and vibrant as it tastes, here are a few simple ways to add color:
- Use Tricolor Pasta: If you have it, go for the orange, green, and white rotini! It adds instant visual appeal.
- Red & Green Bell Peppers: I used a yellow bell pepper, but mixing red and green (or even orange) will make this dish pop with color.
- Cucumber with Skin On: English cucumbers are great for this! Their dark green skin adds contrast while keeping things crisp and fresh.
- Cherry Tomatoes: Halved cherry tomatoes add a juicy burst of red, and they pair perfectly with the creamy dressing.
- Shredded Carrots: If you like a little extra crunch, shredded carrots bring in a pop of orange and subtle sweetness.
The Recipe: A Budget-Friendly Pasta Salad That’s Always a Hit
The beauty of this recipe is that it’s made with simple, budget-friendly ingredients that you probably already have in your kitchen.
A box of pasta, some fresh veggies, a few pantry staples for the dressing, and boom—you’ve got a delicious pasta salad that tastes like it came straight from the deli. Except this version costs way less and doesn’t come with a long list of preservatives.
Here’s what you’ll need:
Ingredients:
- Pasta: 12 oz rotini (tricolor if you have it, but plain works just fine!)
- Bell Peppers: 1 cup, diced (use a mix of red, green, or yellow for color!)
- Cucumber: 1 cup, diced (English cucumber with skin on adds color and crunch)
- Red Onion: 1/2 cup, finely chopped (adds a bit of sharpness and color)
- Frozen Peas: 1/2 cup, thawed (a sweet, green addition)
- Shredded Cheddar Cheese: 1/2 cup (sharp cheddar gives the best flavor)
- Shredded Parmesan Cheese: 1/4 cup (for that little extra richness)
For the Dressing:
- Mayonnaise: 1/2 cup (the creamy base of the dressing)
- Apple Cider Vinegar: 2 tbsp (adds a little tanginess)
- Dijon Mustard: 1 tbsp (for a mild, zippy bite)
- Sugar: 1 tsp (balances out the acidity)
- Garlic Powder: 1/2 tsp (because everything is better with a little garlic!)
- Salt & Black Pepper: To taste
Instructions:
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook rotini pasta according to package instructions until al dente (about 10 minutes).
- Drain and rinse under cold water to cool it down. Set aside.
- Prepare the Vegetables & Cheese
- Dice the bell peppers, cucumber, and onion into small, bite-sized pieces.
- Run frozen peas under cold water until thawed.
- Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, apple cider vinegar, Dijon mustard, yellow mustard, sugar, garlic powder, onion powder, salt, and black pepper.
- Assemble the Salad
- Add the cooked pasta, diced vegetables, and thawed peas to the dressing.
- Stir well until everything is evenly coated.
- Gently mix in the shredded cheddar and parmesan.
- Chill & Serve
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, give it a quick toss and adjust seasoning if needed.
Notes & Variations:
✔️ More crunch? Add extra bell peppers or cucumbers right before serving.
✔️ Want it tangier? Increase the vinegar slightly.
✔️ Make it heartier: Add cooked diced chicken or bacon bits if available.
✔️ Dressing too thick? Stir in a tablespoon of milk before serving.
Why This Pasta Salad Works Every Time
- Make-Ahead Friendly: It actually tastes better after a few hours in the fridge, making it perfect for meal prep or parties.
- Customizable: Swap in whatever veggies or cheeses you have on hand.
- Budget-Friendly: Uses simple, affordable ingredients that stretch to feed a crowd.
- Crowd-Pleasing Flavor: The combination of creamy, tangy, and crunchy makes it a hit every time.
Variations & Substitutions
Want to mix things up? Try these simple swaps:
- Add Protein: Toss in some diced ham, shredded rotisserie chicken, or crispy bacon bits for a heartier meal.
- Make It Lighter: Use half Greek yogurt and half mayo for a lighter dressing.
- Go Dairy-Free: Skip the cheese or use a dairy-free alternative.
- Make It Zesty: Add a squeeze of lemon juice or a dash of hot sauce for extra flavor.
Final Thoughts
Even though my version turned out a little plain-looking without the tricolor pasta, it didn’t take away from how delicious this salad is. The creamy dressing, the crunch from the fresh veggies, the little pop of sweetness from the peas—it all comes together in a perfect bite. And with just a few simple tricks (like using colorful peppers and keeping cucumber skin on), you can easily make this dish look as good as it tastes.
So, next time you’re in the mood for a simple, classic pasta salad, give this one a try. And if you have tricolor pasta on hand, lucky you—your bowl is going to look extra pretty! But if you’re working with what you’ve got, don’t stress. Delicious is delicious, no matter what color your pasta is. 😉
Happy cooking, and enjoy your pasta salad!
