Ingredients
Equipment
Method
Cook and cool the pasta
- Bring a Dutch oven of salted water to a boil and cook the rotini or bow-tie pasta according to package directions. Look for the pasta to turn tender but still hold its shape.
- Drain the pasta and rinse with cold water until no steam rises. Spread it on a sheet pan so it cools quickly without clumping.
Make the creamy dressing
- In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Keep whisking until the dressing looks smooth and evenly pale.
Combine and chill
- Add the cooled pasta, cherry tomatoes, cucumber, red onion, celery, and shredded carrots to the dressing. Toss until every piece looks lightly coated.
- Cover and refrigerate the pasta salad for at least 2 hours to let flavors meld. It should look thicker and more cohesive as it chills.
- Toss again before serving and adjust salt and pepper if needed. The vegetables should look fresh and the dressing should coat lightly, not pool.
Notes
For clean, non-mushy pasta salad, rinse under cold water right after draining and cool fully before mixing with the dressing. Refrigerate in a covered container up to 4 days; freezing is not recommended. For a lighter option, swap half the mayonnaise for Greek yogurt to keep the creamy texture while reducing richness.