Creamy Cheddar Pasta Salad
Creamy Cheddar Pasta Salad combines tender rotini, sharp orange cheddar, sweet peas, and a tangy mayo-sour cream dressing for a glossy, crowd-friendly side dish. It's a reliable make-ahead option for potlucks, cookouts, and easy weeknight dinners.
Equipment
- Large Pot
- Steamer basket
- Large mixing bowl
- Whisk
- Colander
- Cutting Board
- Chef's Knife
- Box grater
Ingredients
- 16 oz rotini pasta cooked al dente
- 8 oz sharp orange cheddar cheese hand-shredded
- 1.5 cups sweet green peas steamed and shocked
- 1/2 cup red onion finely diced
- 1 cup mayonnaise full fat
- 1/2 cup sour cream
- 1 tsp dried herb flakes parsley, dill, or chives
- 1/2 tsp garlic powder
Instructions
- Cook rotini in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
- Steam peas for 2-3 minutes, then shock in ice water. Drain well. Finely dice red onion.
- In a large bowl, whisk mayonnaise, sour cream, dried herbs, and garlic powder until smooth.
- Add cooled pasta to dressing and toss to coat. Fold in cheddar, peas, and onion.
- Cover and refrigerate at least 30 minutes. Stir before serving and adjust seasoning.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days. Stir in a splash of milk or mayo to refresh creaminess before serving.
Reheating: This salad is served cold. Do not reheat.
Best Tips: Shred cheese from a block for the creamiest texture. Salt pasta water well. Don't skip the chill time—it melds the flavors.
Variations: Add crispy bacon, swap cheddar for smoked gouda, or use farfalle instead of rotini. For a main dish, stir in diced cooked chicken.