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creamy vegetable pasta salad

Loaded Pasta Salad

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Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 16 ounce pasta rotini, penne, or shells; short-cut
  • 1 tablespoon salt for pasta water
  • 6 slices bacon cooked and crumbled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced and seeds removed
  • 1 cup bell pepper any color; diced
  • 1/2 cup red onion finely diced
  • 1 cup cheddar cheese shredded or small cubes
  • 1/2 cup black olives sliced
  • 1/3 cup green onions thinly sliced
  • 1/2 cup sour cream full-fat
  • 1/2 cup mayonnaise full-fat
  • 2 tablespoon olive oil extra-virgin
  • 2 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill optional; chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool completely, and let it drain well.
  • While the pasta cooks, cook the bacon in a skillet until crisp, then transfer to a paper towel–lined plate and crumble when cool.
  • In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, cheddar cheese, black olives, green onions, and crumbled bacon.
  • In a small bowl, whisk together sour cream, mayonnaise, olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth and creamy.
  • Pour the dressing over the pasta mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
  • Stir in the chopped parsley and dill, then taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the loaded pasta salad for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, give the salad a good stir and, if it seems dry, loosen it with a tablespoon or two of olive oil or a spoonful of mayonnaise.

Notes

Allow the salad to chill long enough for the flavors to blend, but avoid adding delicate ingredients like extra herbs or additional bacon until just before serving to keep them bright and crisp. You can prepare most of the components a day ahead, but wait to dress the salad until a few hours before serving to prevent the pasta from absorbing too much dressing. Any short pasta shape with ridges works well because it holds onto the creamy sauce, and rinsing the pasta in cold water stops the cooking and prevents clumping. Adjust add-ins to your taste—extras like chopped pickles, corn, or grilled chicken make it even more “loaded”—and always re-season after chilling, as cold foods taste less salty and tangy than warm ones.
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