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A generous serving of creamy pasta salad with tender rotini, fresh bell peppers, and a rich dressing, showing a creamy texture without excess liquid.

Creamy Pasta Salad That Doesn't Get Soggy or Bland — Finally

A creamy pasta salad that stays crunchy and bold, with a two-step trick for perfectly seasoned noodles.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 380 kcal

Ingredients
  

  • 1 lb short pasta (rotini, fusilli, or cavatappi)
  • 1 cup good mayonnaise (Duke's or Hellmann's)
  • 0.5 cup buttermilk (or sour cream thinned with milk)
  • 3 tbsp white wine vinegar (or pickle brine)
  • 1 cup sharp cheddar cheese, cubed
  • 0.5 cup diced red onion
  • 1 cup diced mixed vegetables (bell pepper, celery, cucumber)
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.125 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than package directions for al dente. Drain and immediately toss with 2 tablespoons olive oil, 1 tablespoon vinegar, and a generous pinch of salt and pepper. Spread on a sheet tray to cool.
  • While the pasta cools, soak the diced red onion in cold water for 10 minutes, then drain well.
  • In a small bowl, whisk together mayonnaise, buttermilk, remaining vinegar, Dijon mustard, garlic powder, and cayenne. Taste and adjust seasoning.
  • In a large bowl, combine cooled pasta, cubed cheddar, drained red onion, diced bell pepper, celery, and cucumber.
  • Pour the dressing over the mixture and fold gently with a rubber spatula until evenly coated. Cover and refrigerate for at least 1 hour.
  • Before serving, taste for salt and pepper. Fold in fresh dill and parsley. If dry, add a splash of buttermilk or lemon juice.