• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Recipes » Side Dishes

    Pasta Salad

    Published: Jul 16, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    After a lifetime of disliking any form of macaroni salad, I created an easy pasta salad recipe of my own. This easy, creamy pasta salad has the perfect balance of textures, flavors, and colors.

    Originally posted August 22, 2014. Updated 7/16/2023.

    A bowl of rotini pasta salad with red peppers, celery, green onions, and cheese in it.  Green text says Maries creamy pasta salad.

    So I have a weird confession to make: Although I'm not a picky eater by ANY means, I've always hated pasta salad.

    Early on, the pasta salads I'd been exposed to were gross - way too sweet, or salty, or the pasta was too firm, or the sauce was too bland.

    Up until very recently, I've completely avoided pasta salad since I was probably about 12 years old or so.

    Recently our friend Trevor (Who you may know as "Mr J" - and if you don't, you probably should!) brought a tub of deli macaroni salad to one of our potluck parties.

    My first - completely internal, as I was NOT raised by wolves! - instinct was "blech.. macaroni salad!" (Sorry, Trevor!)... until I noticed that it had cubed cheese in it.

    I'd never seen that before. Curiosity piqued, I tried a bite.. and it was actually pretty good! It was legitimately a great pasta salad!

    Flash forward a few weeks, to earlier this week.

    My "stress cooking" reflex was triggered, and I was right in the mood for more of that creamy pasta salad.

    I decided to make pasta salad for the first time in my life... loosely based on that deli one, but tweaked to be a bit more to my tastes.

    Marie's Cold Pasta Salad Recipe

    First off, I ditched the macaroni for Rotini, simply because it's more fun to eat it.

    I couldn't remember what all was in the salad, so I added the crunchy veggies I wanted. I went with celery for crunch, red pepper for some vibrant color, and green onion because I love it.

    The creamy dressing was based off of my awesome coleslaw, making sure to not let it get too sweet.

    Oh, it was GOOD. We went through the whole batch embarrassingly quickly, and it’s since become on of my favorite recipes for summer picnics!

    It’s also the perfect side dish for grilled foods, and is always a huge hit when served at a BBQ!

    A Few Notes on Making Pasta Salad

    1. For the best pasta salad, you want the pasta to actually cook to soft, not just al dente - I find that this allows the pasta to better absorb the flavours from the dressing.

    2. Aside from the pasta, this recipe is gluten free. To make a gluten free pasta salad, I recommend using brown rice pasta, and carefully watching it as it cooks - don't let it get to the point of falling apart!

    3. My husband thinks that this classic pasta salad recipe is even better with peas added to it, so I do that sometimes for him.

    When I decided this recipe, I think that the idea of peas triggered my "macaroni salad is gross" instinct, but who knows... I'm not exactly a connoisseur of pasta salad!

    If it sounds good to you, go for it!

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, peas, and green onions.

    Salad Ingredients

    This recipe uses some super basic ingredients, all of which should be easy to find in pretty much any grocery store.

    A few notes for you:

    Rotini Pasta

    This recipe was designed using Rotini Pasta (a pound of pasta), for a few reasons.

    First off, it was DIFFERENT. Elbow macaroni was what I was used to for the gross (to me) pasta salads, so I wanted to keep this separate from that whole thing.

    Secondly, rotini is just fun to eat. I love the texture and mouth feel of those spirals!

    Finally, rotini has a TON of surface area compared to most pasta... And that means more surface for the dressing!.

    More dressing coated surface = more flavour.

    That said, you can use different pasta shapes if you like. Aim for more hearty pasta shapes, that will hold up to the stirring and sauce.

    For the sake of ease, try to get your choice of pasta in 16-ounce packages, so you don’t have to fuss with weighing out dry pasta before cooking it.

    Fresh Ingredients

    I love the pops of colour, flavour, and crunch that the fresh veggies bring to this pasta salad.

    I use celery, red bell pepper, and green onions. (Though, I guess the green onions are more “fresh herbs” than veggies, but I digress...)

    Nothing too wild!

    If you want a bit more of an onion bite, you can chop up some red onion. The purple is a pretty color to add, as well!

    Cheese

    While I’m usually all about the sharp cheddar / old cheddar, mild cheddar really does work better for this flavour profile.

    That said, feel free to try other mild-ish kinds of cheeses. Gouda, Monterrey Jack, and Havarti would all work well!

    Everything Else

    Rounding out this recipe, you will need the following, to make the tangy dressing:

    Mayonnaise
    Apple Cider Vinegar
    Granulated Sugar
    Celery Seed
    Salt
    Ground Black Pepper

    ... I just really don’t have anything to add, as far as these last few ingredients go. Pretty basic!

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, peas, and green onions.

    How to Make Pasta Salad

    The full recipe is in the recipe card at the bottom of this post, here is a pictorial walk through.

    Get a large pot of salted water boiling.

    Cook pasta according to package directions, but adding a few minutes to the boil time.

    Drain the hot pasta noodles, and rinse well with cold water until cooled to room temperature. Set aside.

    2 part image showing the rotini pasta being cooked and drained.

    In a large bowl, combine celery, green onion, pepper, and cheese, tossing to mix well and break up any cheese cubes that are stuck to each other.

    A 5 part image showing the green onions and celery being sliced, the pepper and cheese being chopped, and all of it being mixed in a large bowl.

    Add cooled pasta, gently toss to combine.

    A 2 part image showing the pasta being mixed into the bowl of veggies and cheese.

    In a separate, small bowl, combine all remaining ingredients except pepper.

    2 part image showing the salad dressing being mixed in a glass measuring cup.

    Pour over pasta salad, gently toss to completely coat. Season with pepper to taste.

    Chill in a sealed container for at least 2 hours before serving. Yes, you CAN eat it right away... but it’s even better after chilling for a couple of hours!

    A 2 part image showing the mayo sauce being mixed into the bowl of pasta, veggies, and cheese.

    Notes

    This amount of dressing is perfect for Rotini pasta, which has a lot more surface area than most pastas - and a great choice in general.

    If you’d like to use a different pasta, you’ll likely need less dressing. Start with about ⅔ of the dressing this makes, and add more if you like!

    Finally, this will keep in an airtight container in the fridge for up to 5 days or so, but it’s best in the first 2-3 days.

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, and green onions.

    More Pasta Recipes

    Looking for tasty ways to carb load? I've got you covered!

    Acorn Squash Tortellini with Nutmeg Cream Sauce
    Antipasto Salad
    Basic and Flavoured Pasta - Homemade!
    Chocolate Dessert Ravioli
    How to Make Store Bought Pasta Sauce Taste GOOD
    Pasta Alla Porters
    Spinach Pine Nut Ravioli with Brown Butter Sauce
    Spanakopita Tortellini

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, peas, and green onions.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, and green onions.

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, and green onions.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.67 from 3 votes

    Marie’s Easy Creamy Pasta Salad Recipe

    After a lifetime of disliking any form of macaroni salad, I created one of my own. This easy, creamy pasta salad has the perfect balance of textures, flavors, and colors.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Chilling time2 hours hrs
    Total Time2 hours hrs 22 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Servings: 10 People
    Calories: 501kcal
    Author: Marie Porter

    Ingredients

    • 1 lb Uncooked Rotini Pasta*
    • 3 ribs Celery chopped
    • 5 Green Onions Thinly sliced
    • 1 Red Bell Pepper Chopped
    • 8 oz Mild Cheddar Cheese Cubed
    • 1 ½ cups Frozen Green Peas Thawed and drained - optional
    • 1 ½ cups Mayonnaise
    • ⅓ cup Apple Cider Vinegar
    • 2 teaspoon Granulated Sugar
    • 1 ¼ teaspoon Salt
    • ½ teaspoon Celery Seed
    • Ground Pepper

    Instructions

    • Get a large pot of water boiling, salt it well.
      Cook pasta according to package directions, but adding a few minutes to the boil time.
      Drain, and rinse well with cold water until cool. Set aside.
    • In a large mixing bowl, combine celery, green onion, pepper, cheese, and peas, if using.
      Gently toss to mix well and break up any cheese cubes that are stuck to each other.
      Add cooled pasta, gently toss to combine.
    • In a separate bowl, combine all remaining ingredients except pepper. Pour over pasta salad, gently toss to completely coat.
      Season with pepper to taste.
    • Cover and chill for at least 2 hours before serving.

    Notes

    * This amount of dressing is perfect for Rotini, which has a lot more surface area than most pastas. If you’d like to use a different pasta, you’ll likely need less dressing. Start with about ⅔ of the dressing this makes, and add more if you like!

    Nutrition

    Calories: 501kcal | Carbohydrates: 37g | Protein: 12g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 667mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 1mg

    A close up view of a creamy pasta salad made with rotini, red peppers, celery, cheese, peas, and green onions.

    A close up view of a creamy rotini pasta salad made with rotini, red peppers, celery, peas, cheese, and green onions.

    More Salads!

    Looking for more salad recipes - whether as a side, main, or dessert (LOL!)? I’ve got you!

    Antipasto Salad
    Best Coleslaw Recipe Ever!
    Canadian Candy Bar Salad
    Cold Smoked Potato Salad
    "Extreme" Caesar Salad Recipe
    Gramma's Potato Salad
    Grilled Halloumi Salad with Peaches & Figs
    Harvest Chicken Salad
    Hazelnut Crusted Chicken Salad
    Mango Salad
    No Tomato Quinoa Tabbouleh
    Rainbow Salad with Carrot Dressing
    Roasted Corn & Potato Salad
    Roasted Radish Salad
    Wild Rice & Edamame Salad

    Older Photos

    We recently redid the photos for this post, here are the original ones - for posterity!

    A blue bowl overflowing with a rotini based pasta salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based pasta salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based macaroni salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based macaroni salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based macaroni salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based pasta salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
    A blue bowl overflowing with a rotini based pasta salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.

    Related posts:

    A close up photo of roasted corn and potato salad. Chunks of red potato, bacon pieces, celery slices, green onion, and corn kernels are all visible in the colourful mix. Roasted Corn & Potato Salad A close up view of a chunky roasted corn salsa verde - a green salsa with yellow corn and red peppers throughout. Roasted Corn Salsa Verde for Canning A close up photo of Smoked Bacon Jalapeno poppers Smoked Jalapeno Poppers A bowl of a creamy smoked potato salad. Chunks of red potatos, celery slices, and hard boiled egg are all visible. Smoked Potato Salad

    More Side Dishes

    • A bowl of creamy cauliflower soup with a smoked serrano drizzle across it.
      Roasted Cauliflower Soup
    • A plate of homemade scalloped corn in front of a glass bakinng dish with the rest of the casserole in it.
      Scalloped Corn
    • A bowl of a creamy smoked potato salad. Chunks of red potatos, celery slices, and hard boiled egg are all visible.
      Smoked Potato Salad
    • A loaf of pink moi-moi, on a white plate.
      Moi Moi

    Reader Interactions

    4.67 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media

    Bluesky Logo - White on Blue background. Pinterest Logo - White on red background. Youtube Logo - White on red background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A plate of Greek Layered Dip, with Tzatziki cream cheese dip, hummus, a Greek salsa made of olives, cherry tomatoes, red onions, cucumber and fresh herbs, topped with feta.
      Greek Layered Dip
    • A chocolate bundt cake and a bag of homemade chocolate cake mix.
      Chocolate Cake Mix
    • A yellow cake bundt cake, with a bag of homemade yellow cake mix.
      Yellow Cake Mix
    • A plate of eggless oatmeal banana cookies.
      Banana Oatmeal Cookies


    META

    Site Admin

    Logout

    Entries Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Click here to sign up for emails and updates

    Our Other Blogs

    • Beyond Flour
    • Low Carb Hoser
    • 2 Nerds in a Truck
    • Spandex Simplified
    • Marie Back on Ice
    • Autism Rants

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.