Go Back

Creamy Pasta Salad

A rich and tangy pasta salad with shell pasta, bacon, peas, cheddar, and a creamy homemade dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the pasta salad
  • 12 oz medium shell pasta
  • 1 cup frozen peas thawed
  • 8 slices bacon cooked crisp and chopped
  • 1 cup sharp cheddar cheese cubed small or cut into tiny chunks
  • 2 tbsp green onions finely chopped, optional
For the creamy dressing
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt or to taste
  • 1/2 tsp black pepper

Equipment

  • 1 large pot for boiling pasta
  • 1 colander for draining pasta
  • 1 large mixing bowl for tossing the salad
  • 1 whisk for mixing the dressing
  • 1 Measuring cups and spoons

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil. Cook the shell pasta according to the package directions until just tender.
  2. Drain the pasta and rinse briefly under cool water to stop the cooking. Let it drain well so excess water does not thin the dressing.
Make the dressing and assemble
  1. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, kosher salt, and black pepper until smooth.
  2. Add the cooled pasta to the bowl and toss until evenly coated with the dressing.
  3. Fold in the peas, chopped bacon, cheddar cheese, and green onions if using.
  4. Taste and adjust seasoning if needed. If the salad is too thick, stir in a small spoonful of mayonnaise or a splash of milk.
  5. Cover and chill for at least 1 hour before serving. Stir gently before serving.

Notes

Drain the pasta very well before mixing so the dressing stays creamy. This salad can be made several hours ahead and stirred before serving. Add a spoonful of mayo, sour cream, or a splash of milk if it thickens in the fridge.