I love pasta salad, and this creamy pasta salad is one of my go-to recipes. It’s slightly sweet, a little tangy, and full of comforting flavors. Shredded carrot, sliced celery, cubed cheddar, and sweet peas come together in a mayonnaise-based dressing to create a crowd-pleasing side. It’s great for cookouts, showers, potlucks, or as an easy meal-prep option to enjoy through the week.
How To Make Creamy Pasta Salad
Start by boiling 16 oz of rotini or any short pasta until al dente following package directions. Drain and rinse under cold water until the pasta is fully cooled—this stops the cooking and keeps the noodles from sticking.
While the pasta cooks, prepare the vegetables and cheese: shred one large carrot, thinly slice one celery rib, and cube about 8 oz of cheddar. Thaw a bag of frozen peas so they’re ready to add cold into the salad.
In a large bowl, whisk together 1½ cups mayonnaise, ½ cup white sugar, ¼ cup white vinegar, 1 tsp salt, and 1 tsp black pepper until smooth. Add the cooled pasta, shredded carrot, sliced celery, cubed cheddar, and thawed peas. Toss until everything is evenly coated in the dressing.
Cover and chill the salad in the refrigerator for at least one hour to allow the flavors to meld. For best results, taste before serving and adjust seasoning if needed.
This salad is simple to make and reliably popular—bring it to gatherings, serve it alongside grilled meats, or keep it in the fridge for easy lunches. If you try the recipe, feedback is always appreciated!
Creamy Pasta Salad
Pin Recipe
Ingredients
- 16 oz Rotini or any short pasta you prefer
- 1 Large shredded carrot
- 1 Celery rib, thinly sliced
- 8 oz Cheddar cheese, cubed
- 10 oz Frozen peas, thawed
- 1.5 cups Mayonnaise
- 1/2 cup White sugar
- 1/4 cup White vinegar
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
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Remove the peas from the freezer to thaw while you prepare the other ingredients.
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Boil the pasta in salted water until al dente. Drain and rinse under cold water until completely cooled.
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While the pasta cooks, shred the carrot, slice the celery, and cube the cheddar.
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In a large bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper.
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Add the cooled pasta and remaining ingredients to the dressing and mix until combined.
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Refrigerate for at least one hour before serving. Enjoy!
Notes
Store the salad in the refrigerator for up to 5 days. The pasta will absorb some dressing over time, so you may want to stir in a little extra mayonnaise before serving.
Freezing is not recommended because it changes the texture of the salad and dressing.
This dressing is versatile—try it with other pasta shapes, vegetables, or mix-ins to create variations that suit your taste.