Creamy Pasta Salad

Creamy, crunchy, and full of fresh flavor, this Creamy Pasta Salad is the perfect gluten-free side dish for everything from backyard barbecues to weekday lunches. Made with tender gluten-free rotini, crisp vegetables, and a tangy homemade dressing, this recipe delivers all the classic flavors of traditional pasta salad while using simple ingredients. It's easy to make ahead, travels well, and tastes even better after a few hours in the refrigerator, making it an ideal recipe for potlucks, picnics, and family gatherings.

What makes this easy pasta salad recipe so delicious is the balance of creamy and crunchy textures. A rich dressing made with mayonnaise, sour cream, Dijon mustard, and pickle juice coats every bite of pasta without feeling overly heavy. Crisp celery, sweet red bell pepper, red onion, and dill pickles add freshness and plenty of crunch, while a touch of honey balances the tangy flavors. Every bite is creamy, flavorful, and packed with colorful vegetables.

Whether you're looking for a healthy pasta salad, a gluten-free side dish, or an easy make-ahead recipe for your next cookout, this pasta salad is sure to be a crowd-pleaser. It comes together with minimal prep, can be made in advance, and pairs perfectly with grilled chicken, burgers, barbecue, sandwiches, and so much more.

INGREDIENTS

12 oz gluten-free rotini pasta

1 1/4 cups mayonnaise

1/2 cup sour cream

3/4 cup dill pickle relish

1 Tbsp Dijon mustard

2 tsp honey

1 Tbsp dill pickle juice

1 cup red bell pepper, finely diced

1 cup celery, finely diced

1/2 cup red onion, finely diced

2 Tbsp fresh dill, chopped, more for garnish

1 tsp kosher salt, more to taste

1/2 tsp fresh black pepper

HOW TO MAKE

Bring a large pot of salted water to a boil. Cook the gluten-free rotini according to the package directions until al dente.

Drain the pasta and rinse under cold water until completely cooled. Drain well to remove any excess water.

While the pasta cools, whisk together the mayonnaise, sour cream, dill pickle relish, Dijon mustard, honey, pickle juice, salt, and black pepper in a large mixing bowl until smooth and creamy.

Reserve 1/4 cup of the dressing for later.

Add the cooled pasta, red bell pepper, red onion, celery, and fresh dill to the bowl with the remaining dressing. Gently stir until everything is evenly coated.

Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Before serving, stir in the reserved dressing until the pasta salad is creamy again. If needed, season with additional salt and black pepper to taste.

Garnish with extra fresh dill, if desired, and serve chilled.