Easy Creamy Pasta Salad Recipe

creamy pasta salad

creamy pasta salad

Summer is here, and it’s time to fire up the grill and enjoy the great outdoors. And what better way to complement your grilled meats and veggies than with a delicious and easy-to-make creamy pasta salad?

This pasta salad recipe is a classic that has been enjoyed by my family many for years. It’s creamy, tangy, and packed with fresh veggies that add a pop of color and flavor. Plus, it’s so easy to make that you’ll wonder why you haven’t tried it before.

To make this creamy pasta salad, you’ll need rotini pasta, grape tomatoes, red onion, sweet peas, parmesan cheese, mayonnaise, Italian dressing, and a variety of seasonings. The first step is to cook the pasta according to package directions or al dente. Once cooked, drain the pasta in a colander. Avoid rinsing this allows the sauce to coat the pasta better.

Next, add the cooked pasta, grape tomatoes, red onion, and sweet peas in a large bowl. In a separate bowl, whisk together the mayonnaise, Italian dressing, tony cachere, garlic powder, onion powder, sugar, salt, and pepper until smooth and creamy. Pour the dressing over the pasta mixture, top with parmesan cheese, and stir until everything is evenly coated.


Cover the bowl with a top or plastic wrap and refrigerate for at least 6 hours before serving. This will allow the flavors to meld together and the pasta salad to chill properly.

When it’s time to serve, give the pasta salad a quick stir and enjoy! The creamy dressing pairs perfectly with grilled meats and veggies, making it the perfect side dish for any summer barbecue or picnic.

In conclusion, this creamy pasta salad is a delicious and easy recipe that is perfect for summer and grilling time. With its fresh veggies and tangy dressing, it’s sure to be a hit with everyone at your next gathering. So give it a try and see for yourself how delicious it can be!

Want a lighter dressing? Take a look at my FRESH SPAGHETTI SALAD

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creamy pasta salad

Creamy Pasta Salad


Light and tangy Pasta Salad, with just enough creamy dressing to coat the noodles and vegetables, this is one heck of an awesome creamy pasta salad



12 oz small pasta noodles

12 oz grape tomatoes, halved

3/4 cup red onion, chopped

2 cups frozen peas (thawed)

12 oz ham, chopped (or protein of choice)

1/2 cup freshly grated parmesan cheese

For sauce

3/4 cup mayonnaise

1/2 c Italian dressing

2 tsp tony chachere seasoning

1 tsp granulated sugar

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper


Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out. Do not rinse.
While the pasta is cooling, prepare other ingredients . Set aside.
In a small bowl, add the mayonnaise, dressing, tiny cachere, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
Add tomatoes, red onions, peas, sauce, and parmesan to pasta and mix well.
Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 4-6 hours.
Mix again before serving.
  • Prep Time: 10
  • Category: Salad
  • Method: Stovetop

Keywords: creamy pasta salad, pasta salad, salad, side dish

Belle Omniley
Belle Omniley

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