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The Best Creamy Pasta Salad

The best creamy pasta salad with tender elbow macaroni, ham, cheddar, and crunchy vegetables in a tangy, smooth dressing. Ultra-creamy and loaded with peas, celery, and bell pepper, it chills into a potluck favorite texture.
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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: 520
Ingredients Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni
mayonnaise
  • 1 cup mayonnaise
sour cream
  • 0.5 cup sour cream
milk
  • 0.25 cup milk
white vinegar
  • 2 tbsp white vinegar
sugar
  • 2 tbsp sugar
Dijon mustard
  • 1 tbsp Dijon mustard
ham, diced
  • 1 cup ham
cheddar cheese, cubed
  • 1 cup cheddar cheese
frozen peas, thawed
  • 1 cup frozen peas
celery, diced
  • 1 cup celery
red bell pepper, diced
  • 0.5 cup red bell pepper
red onion, finely diced
  • 0.25 cup red onion
salt and pepper to taste
  • 1 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions until tender, then drain and rinse with cold water to stop cooking. Visual cue: the pasta should look firm-tender and cool to the touch.
Make the tangy creamy dressing
  1. Whisk mayonnaise, sour cream, milk, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Visual cue: the dressing should be glossy and fully uniform with no streaks.
Assemble the salad
  1. Combine the cooled pasta, ham, cheddar cheese, frozen peas, celery, red bell pepper, and red onion in a large bowl. Visual cue: vegetables and cheese should be evenly distributed throughout.
  2. Pour the dressing over the salad and toss until everything is evenly coated. Visual cue: the pasta should look creamy throughout, not dry at the edges.
Chill and serve
  1. Refrigerate the pasta salad for at least 3 hours or overnight to deepen flavor. Visual cue: it thickens slightly and looks set when you scoop it.
  2. Stir before serving and add a splash of milk if needed to loosen the dressing. Visual cue: it becomes creamy again and coats the pasta easily.

Notes

For the creamiest texture, fully cool the pasta before mixing—warm pasta can melt the cheese and thin the dressing. Refrigerate covered up to 4 days; stir well before serving. Freeze is not recommended because the creamy dressing may separate when thawed. For a lighter option, use light mayonnaise and reduced-fat cheddar while keeping the same chilling time.