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Creamy Garlic Parmesan Pasta Salad

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This Creamy Garlic Parmesan Pasta Salad is the ultimate potluck dish—creamy, garlicky, and packed with fresh vegetables. It stays delicious from the first scoop to the last, making it a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 1 pound (450g) rotini or fusilli pasta
  • Salt for pasta water
  • 1 cup (240ml) good-quality mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • 4–5 cloves fresh garlic, minced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 cup (60ml) reserved pasta water
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) bell pepper, diced
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/4 cup (25g) fresh basil, chiffonade (optional)

Instructions

  1. Cook the pasta: Fill a large pot with water and bring to a rolling boil over high heat. Add about 2 tablespoons (30g) salt. Add rotini and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup (120ml) pasta water before draining. Drain pasta in a colander and rinse briefly with cool water to stop cooking. Shake well to remove excess water and set aside to cool completely.
  2. Make the dressing: In a medium bowl, combine mayonnaise, sour cream, freshly grated Parmesan, minced garlic, lemon juice, white wine vinegar, Dijon mustard, salt, and pepper. Whisk until smooth. Slowly drizzle in 1/4 cup (60ml) reserved pasta water while whisking continuously until the dressing is silky and glossy. Taste and adjust seasoning.
  3. Prepare the vegetables: Halve cherry tomatoes, dice cucumber, finely dice red onion, dice bell pepper, and chop parsley. If using basil, stack leaves, roll tightly, and slice into thin ribbons. If sensitive to raw onion, soak diced red onion in cold water for 10 minutes, then drain and pat dry.
  4. Combine everything: In a large mixing bowl, combine cooled pasta, prepared vegetables, and fresh herbs. Pour dressing over the top. Gently fold until pasta and vegetables are evenly coated. If too thick, add more reserved pasta water, one tablespoon at a time, until desired consistency.
  5. Chill and rest: Cover bowl with plastic wrap or lid and refrigerate for at least 2 hours, preferably 4 hours or overnight. This allows flavors to meld.
  6. Final adjustments before serving: About 30 minutes before serving, remove from refrigerator and stir. If dressing has thickened, add a splash of milk or extra pasta water to loosen. Taste and adjust seasoning. Garnish with additional fresh parsley or basil. Serve cold or at room temperature.

Notes

Don’t rinse pasta with cold water if serving immediately; skip rinse for better dressing absorption. Grate your own Parmesan for best flavor and texture. Let minced garlic sit for 10 minutes before adding to dressing to develop deeper flavor. Season in layers: salt pasta water, season vegetables lightly, and adjust dressing before mixing. Make the day before for best flavor. To prevent watery salad, salt diced cucumber and let sit on paper towel for 10 minutes, and scoop out seeds from tomatoes before dicing.

Nutrition

Keywords: creamy garlic parmesan pasta salad, potluck pasta salad, easy pasta salad, garlic parmesan pasta salad, best pasta salad recipe

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