Ultra-Creamy Classic Pasta Salad with Veggies — Perfect Make-Ahead Summer Side Dish

I’ve always believed that the heart of a family gathering starts at the table. And for us, that table centerpiece was often my aunt’s creamy pasta salad. She served it at every summer barbecue, festooned with colorful veggies, and I’d watch the bowl empty by the day’s end. That memory inspired me to create my own version. Rich, tangy, and easy enough for busy weeknights. I load it with fresh bell peppers, crunchy cucumbers, and a hint of Dijon mustard to lure in even my picky little ones. Over time, it became more than a side dish. It became a symbol of easy, welcomed togetherness. Now when summer rolls around, I always make an extra batch. The salad stays in the fridge, ready to bring us back to those community-filled evenings with every creamy, nostalgic bite.

Ultra-Creamy Classic Pasta Salad with Veggies — Perfect Make-Ahead Summer Side Dish

This ultra-creamy classic pasta salad combines tender macaroni with crunchy bell peppers, cucumber, and a tangy mayo–Dijon dressing. It’s a beloved summer side dish that’s perfect for cookouts, meal prep, or lunches. Make it ahead, chill it well, and let its comforting flavors bring everyone to the table.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner, Lunch, Salad, To-Go

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups elbow macaroni
• 1/2 red bell pepper diced
• 1/2 cucumber diced
• 1/4 red onion finely chopped
• 1/4 cup shredded carrot
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Get ingredients with

Equipment

• 1 Large pot
• 1 colander
• 1 large mixing bowl
• 1 knife
• 1 cutting board
• 1 small whisk

Method

 

1. Cook macaroni in salted water according to package instructions. Drain and rinse under cold water.
2. In a large mixing bowl, combine cooked pasta, bell pepper, cucumber, red onion, and shredded carrot.
3. In a separate bowl, whisk together mayonnaise, yogurt, vinegar, Dijon, salt, and pepper.
4. Pour dressing over pasta mixture and toss until evenly coated.
5. Chill for at least 20 minutes before serving.

Notes

• Storage: Best eaten within 3 days, stored in the fridge.
• Substitutions:
  • Use vegan mayo and yogurt to make it vegan
  • Use gluten-free pasta if needed
  • Omit Dijon for a more neutral flavor