Ingredients
Scale
- 1 pound pasta (rotini, penne, or similar shape)
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cubed cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
Instructions
- Step 1: Cook the pasta according to package directions. Drain well and rinse with cold water. This stops the cooking process and prevents the pasta from sticking.
- Step 2: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), milk, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Step 3: Add the cooked and cooled pasta, cubed cheddar cheese, chopped celery, and chopped red onion to the bowl with the dressing.
- Step 4: Gently stir all ingredients together until the pasta is evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step also helps to chill the pasta salad thoroughly.
- Step 6: Before serving, give the pasta salad another gentle stir. Add a little extra milk if it seems too dry.
Notes
- Store leftover pasta salad in an airtight container in the fridge for up to 3 days, but the pasta may absorb some dressing over time.
- If the salad is too cold straight from the fridge, let it sit at room temperature for 10-15 minutes before serving for optimal flavor.
- Pack individual servings in lunch containers with a side of crunchy crackers or a fresh fruit salad for a complete meal.
- For a flavor boost, try adding a pinch of smoked paprika to the dressing – it complements the cheddar beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American