Ingredients
Scale
- 1 pound pasta (rotini, penne, or shells)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water until completely cooled.
- Step 2: In a large bowl, whisk together mayonnaise, sour cream, milk, white vinegar, sugar, salt, and pepper.
- Step 3: Add the cooled pasta to the dressing and stir to coat evenly.
- Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 5: Before serving, stir the pasta salad and add more milk if needed to reach desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This pasta salad is best served cold, but if you must warm it slightly, add a splash of milk and microwave in short bursts, stirring frequently.
- Serve this creamy pasta salad as a delightful side dish at your next picnic or barbecue.
- For extra flavor, toss in some chopped fresh herbs like dill or parsley before refrigerating!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American