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The Best Creamy Pasta Salad

The best creamy pasta salad is an ultra-creamy, tangy classic loaded with vegetables, ham, and cheddar. Cooked macaroni is coated in a smooth mayo-sour cream dressing, then chilled until thick and flavorful for potlucks.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy tangy dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 2 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • salt and pepper to taste Use to taste; season dressing.
Hearty mix-ins
  • 1 cup ham, diced
  • 1 cup cheddar cheese, cubed
  • 1 cup frozen peas, thawed
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.25 cup red onion, finely diced

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions until tender, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed macaroni on a sheet pan in a thin layer so it cools quickly before mixing.
Make the creamy tangy dressing
  1. Whisk mayonnaise, sour cream, milk, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and fully combined.
Assemble the salad
  1. Combine macaroni, ham, cheddar cheese, peas, celery, bell pepper, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated.
Chill and serve
  1. Refrigerate for at least 3 hours or overnight to let the flavors meld and the dressing set.
  2. Stir before serving and add a splash of milk if needed to loosen the dressing.

Notes

For the most even coating, toss until you don’t see dry pasta edges, then press the salad lightly into the bowl before chilling so it firms up. Refrigerate covered for 3–4 days; freeze is not recommended for best texture. For a lighter option, use light mayonnaise and light sour cream while keeping the vinegar and mustard the same for tang.