Description
Creamy, tangy, and packed with crunch, this Best Creamy Pasta Salad for a BBQ is the ultimate summer side dish. Tender pasta, fresh veggies, and a luscious dressing make it perfect for cookouts, picnics, and potlucks.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, finely diced
- 1 cup red bell pepper, chopped
- 1/2 cup red onion, finely diced
- 1 cup cheddar cheese, cubed
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil.
- Combine Ingredients: Cook pasta until just past al dente. Drain, rinse with cold water, and set aside. In a bowl, whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- Prepare Your Cooking Vessel: Place cooled pasta in a mixing bowl with celery, red bell pepper, red onion, cheddar cheese, and parsley.
- Assemble the Dish: Pour dressing over pasta and veggies. Toss gently until coated.
- Cook to Perfection: Cover and refrigerate for at least 1 hour for flavors to meld.
- Finishing Touches: Stir before serving and add extra dressing if needed.
- Serve and Enjoy: Serve chilled, garnished with parsley.
Notes
- Chill at least 1 hour before serving for best flavor.
- Make extra dressing to refresh leftovers.
- Dice veggies small for even distribution.
- Not freezer-friendly, but stores well in fridge for 3–4 days.