Creamy Pasta Salad

This creamy pasta salad is very versatile and can be made with a mixture of your favorite meats and veggies. I use cubed chicken, turkey, ham  or all three with broccoli, carrots, corn, frozen peas, minced onions, minced sweet bell peppers fresh chopped parsley, shredded parmesan cheese and then tossed in a creamy, zesty mayonnaise and dressing mixture to create this out of the world delicious pasta salad. We sometimes eat this as a one bowl meal or it can be used as a side meal. 

This will quickly become a family favorite. It is also great for potlucks. As I said, you can also omit or toss in some of your favorites like cherry tomatoes, I sometimes use olives or pineapple tidbits. You can even omit the meats to make it vegetarian. The options are endless. 

Ingredients for Creamy Pasta Salad

• Pasta – Rotini or ziti, farafelle, macaroni, shells, or any short pasta of choice.
• Meats – chicken, ham, turkey, bacon or any you choose.
• Vegetables – broccoli fiorlets, carrot sticks, frozen peas, corn, cherry tomatoes
• Onions – minced, red onions can be used
• Sweet Bell Pepper – minced
• Black Olives
• Pineapple Tidbits
• Celery
• Mayonaise
• Vinegar
• Sugar
• Mustard
• Fresh Parsley
• Parmesean Cheese – Shredded
• Italian Dressing
• Salt
• Black Pepper

How to make Creamy Pasta Salad

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1. First, I boil my pasta, rinse with cold water and set it aside.
2. Cut up Vegetables such as broccoli, frozen peas and carrots and blanch for a few minutes in boiling water, rinse with cold water and set aside.
3. Lightly season and cook meats that needs to be cooked and chill. Or if using deli meats, just cut into desired cube pieces.
4. Mince onions and bell peppers and set aside.
5. Place all ingredients together in a serving bowl.
6. Stir until combined, season to taste and garnish with fresh parsley.
7. Chill until ready to serve.

This is usually served cold and makes a great meal. I usually make it in a large bowl with a cover that also is great to store leftovers in the fridge for a few days. Tupperware is a good brand they close air tight, are durable, and last forever. However, when serving, a nicer platter is more presentable.

The ingredients all come together to give it a little tangy & creamy perfect flavor. Sometimes when I feel like going all out, I also add some black olives and pineapple tidbits, but this is optional. Go ahead and try this recipe if it looks good to you and leave me a comment below. 

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The Best Pasta Salad

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Author Dianne

Ingredients

• 16 oz. Rotini Pasta
• 1/2 cup Chicken cubes
• 1/2 cup Turkey cubes
• 1/2 cup Ham cubes
• 1 cup Broccoli Florets
• 1/2 cup Carrot Sticks cut in 2" lengths
• 1/2 cup Corn Frozen or can
• 1/2 cup Green Peas frozen
• 1/4 cup Red Onions diced
• 1/3 cup Green or Red Bell Peppers diced
• 1/2 cup Celery diced
• 1/3 cup Black Olives
• 1/2 cup Pineapple Tidbits
• 3/4 cup Mayonaise
• 3 Tbsp. Italian Dressing
• 1 Tbsp. Vinegar
• 2 tsp. Mustard
• 1 1/2 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp. Black Pepper
• 1 1/2 cup Fresh Parmesean Cheese (divided) shredded
• 1/4 cup Fresh Parsley if desired

Instructions

1. Boil pasta according to package directions until al dente. Drain and rinse under cool water.

2. Cut up broccoli florets in small pieces and carrots into sticks. Bring a small pot of water to boil and add broccoli and carrots just to blanch for about 2 minutes and rinse under cool water.

3. Cut up onions, celery, green and red peppers, olives and pineapples.

4. Cut meats if using into small cubes.

5. Heat frozen green peas in hot water for 2-3 minutes and rinse in cool water.

6. Place all above ingredients in a large bowl except cheese and parsley, stir well together to combine.

7. Add 3/4 cup of cheese and stir. Season to taste adding whatever else desired.

8. Garnish with chopped parsley. Add remaining sprinkles of parmesean cheese on each plate when serving.

9. Chill in fridge for at least 1 hour. Refridgerate leftovers after serving.