Creamy Pasta Salad – Better Than Takeout

Creamy Pasta Salad is the ultimate side dish! This better-than-takeout recipe is perfect for summer cookouts, potlucks, or meal prep. After making this many times, I’ve discovered the trick to the perfect creamy dressing. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Peach BBQ Chicken Bake and Romano Chicken with Lemon Garlic Pasta.

What You'll Need for Creamy Pasta Salad – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb pasta
• 2 cups cherry tomatoes
• 1 cucumber
• 1 bell pepper
• 1 red onion
• 1 cup corn
• 1 cup black olives
• 1 cup grated Parmesan cheese
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional: Fresh basil
• Optional: Crumbled bacon
• Optional: Sliced avocado

How to Make Creamy Pasta Salad – Better Than Takeout

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare veggies: Chop cherry tomatoes, cucumber, bell pepper, and red onion. Drain canned corn and black olives.
3. Make dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, salt, black pepper, garlic powder, and onion powder.
4. Combine: In a large bowl, combine cooked pasta, chopped veggies, corn, black olives, and grated Parmesan cheese. Pour dressing over top and toss to combine.
5. Chill: Cover and refrigerate for at least 1 hour before serving. Top with fresh basil, crumbled bacon, or sliced avocado if desired.

Storing & Reheating Creamy Pasta Salad – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days Make-ahead tip: Can be made up to 1 day ahead

Freezing Creamy Pasta Salad – Better Than Takeout

Not recommended

How to Reheat Without Drying It Out

Oven: Not necessary Microwave: Not necessary

Recipe Notes

• Chef tip: For a vegetarian version, omit the bacon and use a vegetarian-friendly mayonnaise.
• Best substitution: Substitute the bell pepper with a different color or a different vegetable like broccoli or cauliflower.
• Make-ahead: Prepare the dressing and chop the veggies up to 1 day ahead. Store separately and combine when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If the dressing is too thick, add a tablespoon or two of milk to thin it out.

Creamy Pasta Salad – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb pasta
• 2 cups cherry tomatoes
• 1 cucumber
• 1 bell pepper
• 1 red onion
• 1 cup corn
• 1 cup black olives
• 1 cup grated Parmesan cheese

Seasonings

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Optional Toppings

• Fresh basil
• Crumbled bacon
• Sliced avocado

Instructions

1. Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare veggies: Chop cherry tomatoes, cucumber, bell pepper, and red onion. Drain canned corn and black olives.
3. Make dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, salt, black pepper, garlic powder, and onion powder.
4. Combine: In a large bowl, combine cooked pasta, chopped veggies, corn, black olives, and grated Parmesan cheese. Pour dressing over top and toss to combine.
5. Chill: Cover and refrigerate for at least 1 hour before serving. Top with fresh basil, crumbled bacon, or sliced avocado if desired.

Notes

• Chef tip: For a vegetarian version, omit the bacon and use a vegetarian-friendly mayonnaise.
• Best substitution: Substitute the bell pepper with a different color or a different vegetable like broccoli or cauliflower.
• Make-ahead: Prepare the dressing and chop the veggies up to 1 day ahead. Store separately and combine when ready to serve.
• Scaling: This recipe can be easily doubled or tripled for a crowd.
• Troubleshooting: If the dressing is too thick, add a tablespoon or two of milk to thin it out.

Storage

• Fridge: Store in an airtight container in the fridge for up to 3 days
• Freezer: Not recommended
• Oven reheat: Not necessary
• Microwave reheat: Not necessary
• Make ahead: Can be made up to 1 day ahead

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 25g
• Carbs: 45g
• Fiber: 3g
• Sugar: 7g
• Sodium: 750mg
• Cholesterol: 30mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Pasta Salad – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Pasta Salad – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!