Creamy Pasta Salad
A rich and easy creamy pasta salad with shell pasta, peas, bacon, cheddar, and a tangy homemade dressing.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 large mixing bowl for combining salad
- 1 Whisk for mixing dressing
- 1 measuring cups and spoons for ingredients
Ingredients
For the pasta salad
- 12 oz medium shell pasta
- 1 cup frozen peas thawed
- 8 slices bacon cooked crisp and crumbled
- 1/3 cup red onion finely diced
- 1/2 cup mild cheddar cheese shredded
For the creamy dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 to 2 tbsp milk if needed to loosen dressing
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the shell pasta according to the package directions until just tender.
- Drain the pasta and rinse briefly under cool water to stop the cooking. Shake off excess water and let the pasta cool for a few minutes.
Mix the dressing and salad
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Add milk 1 tablespoon at a time if needed to loosen the dressing.
- Add the cooled pasta, thawed peas, crumbled bacon, diced red onion, and shredded cheddar cheese to the bowl.
- Stir gently until everything is evenly coated. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving and add a small splash of milk if needed to restore a creamy texture.
Notes
Cool the pasta before adding dressing for the creamiest result. Medium shells, rotini, or elbow macaroni all work well. If the salad thickens in the fridge, stir in a little milk, mayonnaise, or sour cream before serving. Keep refrigerated and use within 3 days.