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Creamy Cheesy Pasta Salad: Best Summer Potluck Side

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This creamy cheesy pasta salad is the perfect summer potluck side dish. Made with a tangy homemade dressing, sharp cheddar, and tender rotini, it’s quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 16 oz (450 g) rotini pasta
  • 1 ½ cups (170 g) sharp cheddar cheese, shredded
  • ½ cup (50 g) Parmesan cheese, grated
  • 1 cup (240 ml) mayonnaise
  • ½ cup (120 ml) sour cream
  • 2 tablespoons (30 ml) pickle juice
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium red bell pepper, diced small
  • 2 stalks celery, diced small
  • 4 stalks green onions, sliced thin
  • ¼ cup (15 g) fresh parsley, chopped (optional)

Instructions

  1. Cook the pasta: Fill a large pot with about 4 quarts (4 L) of water and bring to a rolling boil over high heat. Add 1 tablespoon of salt. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally. Drain in a colander; do not rinse.
  2. Cool the pasta: Spread the drained pasta on a large baking sheet in a single layer. Let cool for 15-20 minutes at room temperature, or refrigerate for 10 minutes, stirring halfway through.
  3. Prepare the veggies: Dice the red bell pepper and celery into small, uniform pieces (about ¼-inch / 6 mm cubes). Slice the green onions thinly. Chop the parsley if using. Set aside.
  4. Make the dressing: In a small bowl or measuring cup, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
  5. Shred the cheese: Grate the sharp cheddar on the large holes of a box grater. Grate the Parmesan on the fine side.
  6. Combine everything: In a large mixing bowl, add the cooled pasta, diced bell pepper, celery, green onions, and shredded cheeses. Pour the dressing over the top. Use a rubber spatula or wooden spoon to fold gently until every piece of pasta is coated. Do not overmix.
  7. Chill and rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (2-3 hours is better, overnight is best).
  8. Finish and serve: Before serving, stir the pasta salad. If it seems dry, add a splash of milk or an extra tablespoon of mayo. Garnish with chopped parsley and extra Parmesan. Serve cold or at room temperature.

Notes

For best results, use block cheese and shred it yourself. Let the pasta cool completely before mixing to avoid a greasy dressing. The salad tastes better after resting in the fridge for at least 1 hour. If making ahead, hold back ¼ cup of dressing and stir it in before serving.

Nutrition

Keywords: creamy pasta salad, cheesy pasta salad, summer potluck side, easy pasta salad, cold pasta salad

Find it online: https://forkifyfun.com/creamy-cheesy-pasta-salad-best-summer-potluck-side/