Colorful, crunchy, and irresistibly creamy — this Creamy Rainbow Pasta Salad is sunshine in a bowl. Tender elbow macaroni is tossed with a rainbow of crisp vegetables and coated in a tangy, herbed dressing. It’s the perfect make-ahead side for potlucks, picnics, and barbecues, and it only gets better after a chill in the fridge.
Ingredients
- 12 oz elbow macaroni
- 2 cups red cabbage, shredded
- 2 carrots, grated or julienned
- 1 red bell pepper, diced
- 2 celery stalks, finely chopped
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package directions. Drain, rinse under cold water to stop the cooking, and drain well.
- Chop the veggies: While the pasta cooks, shred the red cabbage, grate the carrots, dice the red bell pepper, and finely chop the celery and parsley.
- Make the creamy dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Toss everything together: Add the cooled pasta, red cabbage, carrots, red bell pepper, celery, and parsley to the bowl with the dressing. Toss until every piece is evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour (or up to overnight) so the flavors meld. Give it a good stir before serving, adjust the seasoning, and serve cold.
Tip: If the salad thickens too much in the fridge, stir in a spoonful of milk or a little extra mayonnaise to loosen the dressing before serving.
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