Cold Creamy Pasta Salad

I’ve been making this creamy pasta salad for years, and it never fails to disappear at potlucks and family gatherings! The secret is in the tangy dressing made with sour cream, mayo, and a touch of honey that perfectly coats those tender macaroni elbows, while crunchy celery and fresh parsley add just the right amount of texture and brightness. Trust me, once you try this recipe, it’ll become your go-to side dish all summer long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 18-22 g
• Fat: 38-44 g
• Carbohydrates: 118-130 g

Ingredients

For the salad:

• 8 oz macaroni (I use Barilla Elbows for the perfect al dente bite)
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1 medium red bell pepper (diced)
• 2 1/2 stalks celery (finely chopped)
• 3 radishes (thinly sliced or diced)
• 2 dill pickles (finely chopped for better distribution of flavor)
• 1/4 cup fresh Italian parsley (finely chopped)

For the dressing:

• 1/2 cup sour cream (I prefer Breakstone's for a thicker consistency)
• 1/3 cup mayonnaise
• 2 tbsp yellow mustard
• 1 1/2 tbsp apple cider vinegar
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp honey
• 1/4 tsp smoked paprika

Step 1: Prepare All Vegetables

• 1/4 cup red onion
• 1 medium red bell pepper
• 2 1/2 stalks celery
• 3 radishes
• 2 dill pickles
• 1/4 cup fresh Italian parsley

While the pasta cooks (see Step 2), prepare all your vegetables to streamline assembly.

Finely dice the red onion into 1/4-inch pieces and place in a bowl of cold water to soak for 5 minutes—this mellows the sharp bite and makes it more pleasant in the salad.

Dice the red bell pepper, finely chop the celery, thinly slice or dice the radishes, finely chop the dill pickles, and mince the fresh Italian parsley.

Having everything prepped and ready ensures smooth assembly once the pasta is cooked and cooled.

Step 2: Cook and Cool the Pasta

• 8 oz macaroni

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente—this ensures the pasta holds its shape and texture in the salad rather than becoming mushy.

Drain the pasta thoroughly, then rinse it under cold running water until completely cooled.

I find this step essential for preventing the pasta from continuing to soften and clumping together as it sits.

Step 3: Build the Creamy Dressing

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 tbsp yellow mustard
• 1 1/2 tbsp apple cider vinegar
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp honey
• 1/4 tsp smoked paprika

In a large mixing bowl, whisk together the sour cream, mayonnaise, yellow mustard, apple cider vinegar, fine sea salt, freshly ground black pepper, honey, and smoked paprika until smooth and well combined.

The honey adds subtle sweetness that balances the tang from the vinegar and mustard, while the smoked paprika provides depth.

Taste and adjust seasonings as needed—this is your flavor foundation, so take a moment to get it right.

Step 4: Assemble and Combine

• cooled pasta from Step 2
• drained red onion from Step 1
• prepared vegetables from Step 1: red bell pepper, celery, radishes, pickles, and parsley
• creamy dressing from Step 3

Drain the soaked red onion well and add it to the creamy dressing along with the cooled pasta from Step 2 and all the prepared vegetables from Step 1, including the bell pepper, celery, radishes, pickles, and parsley.

Fold everything together gently but thoroughly, ensuring all the pasta is coated evenly with the dressing and the vegetables are distributed throughout.

I like to use a rubber spatula and fold from the bottom up to avoid breaking the pasta while ensuring complete coating.

Step 5: Chill and Serve

Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving.

This resting time allows the flavors to meld together and the dressing to fully coat every component.

When ready to serve, give it a quick stir and taste once more—you may want to add a touch more salt or vinegar if the flavors seem muted after chilling, as cold temperatures can dull seasoning intensity.

Cold Creamy Pasta Salad

Delicious Cold Creamy Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 950

Ingredients Method

Ingredients

  

For the salad

• 8 oz macaroni (I use Barilla Elbows for the perfect al dente bite)
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1 medium red bell pepper (diced)
• 2 1/2 stalks celery (finely chopped)
• 3 radishes (thinly sliced or diced)
• 2 dill pickles (finely chopped for better distribution of flavor)
• 1/4 cup fresh Italian parsley (finely chopped)

For the dressing

• 1/2 cup sour cream (I prefer Breakstone's for a thicker consistency)
• 1/3 cup mayonnaise
• 2 tbsp yellow mustard
• 1 1/2 tbsp apple cider vinegar
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp honey
• 1/4 tsp smoked paprika

Method

 

1. While the pasta cooks (see Step 2), prepare all your vegetables to streamline assembly. Finely dice the red onion into 1/4-inch pieces and place in a bowl of cold water to soak for 5 minutes—this mellows the sharp bite and makes it more pleasant in the salad. Dice the red bell pepper, finely chop the celery, thinly slice or dice the radishes, finely chop the dill pickles, and mince the fresh Italian parsley. Having everything prepped and ready ensures smooth assembly once the pasta is cooked and cooled.
2. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente—this ensures the pasta holds its shape and texture in the salad rather than becoming mushy. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. I find this step essential for preventing the pasta from continuing to soften and clumping together as it sits.
3. In a large mixing bowl, whisk together the sour cream, mayonnaise, yellow mustard, apple cider vinegar, fine sea salt, freshly ground black pepper, honey, and smoked paprika until smooth and well combined. The honey adds subtle sweetness that balances the tang from the vinegar and mustard, while the smoked paprika provides depth. Taste and adjust seasonings as needed—this is your flavor foundation, so take a moment to get it right.
4. Drain the soaked red onion well and add it to the creamy dressing along with the cooled pasta from Step 2 and all the prepared vegetables from Step 1, including the bell pepper, celery, radishes, pickles, and parsley. Fold everything together gently but thoroughly, ensuring all the pasta is coated evenly with the dressing and the vegetables are distributed throughout. I like to use a rubber spatula and fold from the bottom up to avoid breaking the pasta while ensuring complete coating.
5. Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the dressing to fully coat every component. When ready to serve, give it a quick stir and taste once more—you may want to add a touch more salt or vinegar if the flavors seem muted after chilling, as cold temperatures can dull seasoning intensity.