I love how this creamy pasta salad comes together with simple, comforting ingredients and a smooth dressing that coats every bite. I make it when I want an easy side dish that feels fresh, satisfying, and perfect for warm days or casual gatherings. It’s light enough to pair with many meals, yet filling enough to stand out on the table.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick to prepare and always turns out creamy and flavorful. I like how the peas add a gentle sweetness and texture, while the dressing brings everything together without being heavy. I also appreciate how easy it is to customize with different vegetables or add-ins depending on what I have available.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz small pasta noodles
2 cups frozen peas, thawed
1/2 cup freshly grated parmesan cheese
For the creamy dressing:
3/4 cup mayonnaise
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Directions
I start by cooking the pasta in a large pot of water according to the package directions until it is al dente. Once cooked, I drain the pasta and rinse it with cold water to stop the cooking process, then let it drain well.
While the pasta cools, I make sure the peas are fully thawed and the parmesan cheese is grated.
In a small bowl, I whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until the dressing is smooth and well combined.
I add the pasta, peas, and parmesan cheese to a large mixing bowl. I pour the dressing over the top and gently stir until everything is evenly coated. I either serve it right away or cover it and refrigerate it for one to two hours to let the flavors blend.
Servings And Timing
I usually get about 12 servings from this recipe. Preparation takes around 10 minutes, cooking time is about 20 minutes, and the total time comes to roughly 30 minutes, not including optional chilling time.
Variations
I like to switch things up by adding corn, diced bell peppers, shredded carrots, or cherry tomatoes. Sometimes I mix in cubed cheese for extra richness or use a different pasta shape like rotini or farfalle to change the texture.
Storage/Reheating
I store this pasta salad in an airtight container in the refrigerator, where it keeps well for three to five days. If it seems a little dry after sitting, I stir in a small amount of extra mayonnaise or olive oil before serving. I always serve it cold and don’t reheat it.
FAQs
Can I make this pasta salad ahead of time?
I often prepare it ahead of time and let it chill in the refrigerator. I find the flavors improve after it sits for a bit.
What pasta shape works best?
I prefer medium-sized pasta shapes because they hold the dressing well and keep a good texture.
Can I make this recipe lighter?
I sometimes replace part of the mayonnaise with Greek yogurt for a lighter version that’s still creamy.
Is this pasta salad served warm or cold?
I always serve it cold or slightly chilled, which keeps the texture and flavor just right.
How long does it last in the refrigerator?
In my experience, it stays fresh for up to five days when stored properly.
Conclusion
I keep this creamy pasta salad in my regular rotation because it’s easy, flexible, and always satisfying. I love how it works for everyday meals as well as special occasions, making it a recipe I return to whenever I need a dependable and delicious side dish.
This Creamy Pasta Salad features tender noodles, sweet peas, and a smooth, tangy dressing for a refreshing and satisfying side dish that’s perfect for warm weather or any casual meal.
Ingredients
12 oz small pasta noodles
2 cups frozen peas, thawed
1/2 cup freshly grated parmesan cheese
3/4 cup mayonnaise
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Let cool completely.
Ensure the peas are thawed and the parmesan is grated.
In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
In a large mixing bowl, combine the cooled pasta, peas, and parmesan cheese.
Pour the dressing over the salad and gently mix until everything is evenly coated.
Serve immediately or refrigerate for 1–2 hours to let the flavors meld.
Notes
Add diced bell peppers, corn, or cherry tomatoes for extra texture and color.
Mix in cubed cheese for a richer flavor.
Use different pasta shapes like rotini or farfalle for variety.
Substitute Greek yogurt for part of the mayo to lighten the dressing.
If the salad dries out in the fridge, stir in a bit more mayo or olive oil before serving.
