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The Best Creamy Pasta Salad

The best creamy pasta salad with elbow macaroni, diced ham, and cubes of cheddar in a tangy mayo-sour cream dressing. Loaded with peas, celery, bell pepper, and red onion, then chilled until ultra-creamy and cohesive.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked until just tender, then rinsed cold.
mayonnaise
  • 1 cup mayonnaise
sour cream
  • 0.5 cup sour cream
milk
  • 0.25 cup milk Use an extra splash before serving if dressing thickens.
white vinegar
  • 2 tbsp white vinegar
sugar
  • 2 tbsp sugar
Dijon mustard
  • 1 tbsp Dijon mustard
ham, diced
  • 1 cup ham, diced
cheddar cheese, cubed
  • 1 cup cheddar cheese, cubed
frozen peas, thawed
  • 1 cup frozen peas, thawed Thaw before mixing for even distribution.
celery, diced
  • 1 cup celery, diced
red bell pepper, diced
  • 0.5 cup red bell pepper, diced
red onion, finely diced
  • 0.25 cup red onion, finely diced
salt and pepper
  • 1 salt and pepper To taste.

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions until just tender, then drain and rinse under cold water to stop cooking.
Make the tangy dressing
  1. Whisk mayonnaise, sour cream, milk, white vinegar, sugar, Dijon mustard, salt and pepper until smooth.
Assemble and chill
  1. Combine the cooled elbow macaroni, ham, cheddar cheese, peas, celery, red bell pepper, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated.
  3. Refrigerate for at least 3 hours or overnight so the pasta absorbs the dressing and the salad sets.
Serve
  1. Stir before serving, adding a small splash of milk if needed to loosen the dressing to a creamy consistency.

Notes

For the creamiest texture, rinse the pasta well and cool it completely before mixing so the dressing doesn’t break. Refrigerate covered for up to 4 days; freeze not recommended. For a lighter option, swap half the mayonnaise for Greek yogurt (keep sour cream) for a similar tang with reduced fat.