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–+ servings
A colorful bowl of creamy pasta salad filled with fresh chopped vegetables.
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5 from 5 votes

Ultimate Creamy Pasta Salad with Fresh Vegetables

This Ultimate Creamy Pasta Salad is a cool and colorful side dish packed with fresh veggies and tossed in a rich, tangy dressing. It’s easy to make ahead and perfect for cookouts, picnics, or weekday lunches. I love how every bite is creamy, crunchy, and full of flavor!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy pasta salad, easy pasta salad recipe, make-ahead pasta salad, summer side dish, vegetable pasta salad
Servings: 8 servings
Calories: 589kcal
Author: George - U Keep Cooking

Equipment

Ingredients

  • 1 lb Elbow Macaroni (boiled to al dente)

Additional Ingredients:

  • Red Bell Pepper (diced)
  • Green Bell Pepper (diced)
  • 1 Red Onion (diced)
  • 3 stalks Celery (diced)
  • 5 Hard Boiled Eggs (diced)

Creamy Dressing Ingredients:

  • 1½ cups Mayo
  • ⅓ cup Sour Cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Yellow Mustard
  • 1 tablespoon Honey
  • 1 teaspoon Cajun Seasoning
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Smoked Paprika
  • 2 tablespoons Sweet Relish

Final Seasonings:

  • Salt and Black Ground Pepper (to taste)
  • ¼ cup Parsley (fresh, chopped)

Instructions

  • Cook the Pasta:: Boil 1 lb of elbow macaroni in salted water until al dente, about 8–9 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.
  • Chop the Veggies and Eggs:: Dice the red bell pepper, green bell pepper, 1 red onion, 3 celery stalks, and 5 hard-boiled eggs. Set them all aside in a large mixing bowl.
  • Make the Creamy Dressing: In a separate bowl, whisk together - ½ cups mayo, ⅓ cup sour cream, 1 tbsp Dijon mustard, 1 tbsp yellow mustard, 1 tbsp honey, ½ tsp Cajun seasoning, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp smoked paprika, 2 tbsp sweet relish
  • Combine Everything: Add the cooled macaroni to the bowl with veggies and eggs. Pour in the dressing and toss until everything is evenly coated.
  • Final Seasoning: Add salt and black pepper to taste, then gently fold in ¼ cup chopped fresh parsley.
  • Chill Before Serving: Cover the salad and refrigerate for at least 1–2 hours to let flavors blend. Give it a quick stir before serving.

Nutrition

Calories: 589kcal | Carbohydrates: 49g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 398mg | Potassium: 276mg | Fiber: 3g | Sugar: 7g | Vitamin A: 708IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg