The Best Creamy Pasta Salad
This is the Best Creamy Pasta Salad for a BBQ. It is one of our favorite summer recipes. It’s a great pasta salad to serve at bbq’s, picnics, and pool parties.
Servings 10 servings
Ingredients
FOR THE SALAD
- 1 16 ounce box Ditalini pasta
- 1 large red bell pepper chopped
- ½ cup sliced black olives drained
- 1 cup frozen peas thawed
- 1 cup cooked bacon crumbled
- ¼ cup red onion finely chopped
- 1 cup mild cheddar cheese shredded
- 2 tablespoons fresh chives chopped
FOR THE DRESSING
- 1 ½ cups mayonnaise
- ½ cup sour cream
- ¾ cup whole milk
- 1 teaspoon garlic powder
- 2 tablespoons Dijon mustard
- 1 Tablespoons sriracha
- ½ teaspoon Worcestershire sauce
Instructions
FOR THE SALAD
- In a large pot, boil water and add pasta. Cook under very tender. About 12 minutes.
- Drain the pasta and rinse with cold water until pasta is no longer hot. This also helps rinse away extra starches keeping your pasta from sticking together. Place pasta in a large serving bowl.
- Add all salad ingredients and vegetables to the pasta. Set aside.
FOR THE DRESSING
- In a medium bowl, whisk the mayo, sour cream and milk together until smooth. Add the garlic powder, Dijon mustard, sriracha and Worcestershire sauce and whisk until well blended.
- Add the dressing to the bowl of pasta and stir gently until well coated.
- Season with salt and pepper, if desired.
- Cover and chill in refrigerator for 1 hour before serving.
Video
Notes
Making this ahead of time and chilling overnight is perfectly fine. If you need to make the sauce creamy again, just add a couple of tablespoons of milk and mix well.