Creamy Shell Pasta Salad

Ahhh yes 😎—creamy shell pasta salad is the ultimate picnic, potluck, or lunchbox hero. Cold, creamy, and full of crunchy veggies—just right.

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🥗 Creamy Shell Pasta Salad

Ingredients

• 3 cups small pasta shells, cooked al dente and cooled

• 1 cup mayonnaise (or half mayo / half sour cream for tang)

• 1 tsp mustard (Dijon or yellow)

• 1 tsp apple cider vinegar or lemon juice

• ½ tsp salt, ¼ tsp pepper

• 1 cup celery, finely chopped

• ½ cup red bell pepper, diced

• ½ cup red onion, finely chopped (optional)

• ½ cup shredded cheddar cheese (optional)

• 2 hard-boiled eggs, chopped (optional)

• Fresh herbs (parsley or dill) for garnish

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Instructions

1. Cook pasta according to package directions. Drain and rinse under cold water to stop cooking. Let it cool completely.

2. Make the dressing: In a bowl, mix mayonnaise, mustard, vinegar, salt, and pepper until smooth.

3. Combine: Toss cooled pasta with celery, bell pepper, onion, and cheese. Add chopped eggs if using.

4. Mix in dressing: Stir until everything is coated evenly. Taste and adjust seasoning.

5. Chill: Refrigerate at least 1 hour before serving (this lets flavors meld).

6. Garnish: Sprinkle chopped parsley or dill on top before serving.

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Tips for Perfect Creamy Pasta Salad

• Use shells or rotini—they hold the dressing and little veggies perfectly.

• Add a little pickle relish or chopped pickles for a tangy punch.

• Do not overdress—start with most of the dressing and add more as needed.

• Can be made a day ahead; flavors deepen overnight.

This is the classic, crowd-pleasing, creamy pasta salad that disappears first at any gathering 🥄💛.

If you want, I can also give a lighter, Greek yogurt-based version that’s just as creamy but less heavy.