Entertaining Side

Creamy pasta salad

Name: Creamy pasta salad recipe
Yield: 6
Ingredients: 500g packet orecchiette pasta; 40g pea; 40g broad bean; 12 cornichons, drained, thinly sliced lengthways; 40.00 ml baby capers, drained; 1 celery heart, thinly sliced, pale green and yellow leaves reserved; 3 tsp salt flakes; 3 tsp caster sugar; 1 large red onion, thinly sliced; 40.00 ml sherry vinegar; 80ml buttermilk; 40.00 ml mayonnaise; 40.00 ml sour cream; 40.00 ml coarsely chopped dill; 40.00 ml coarsely chopped basil; 40.00 ml coarsely chopped mint leaves; 2 tsp wholegrain mustard; 1 tsp maple syrup

1 rating

Jump to recipe

by Dominic Smith

Nov 21, 2024

"To transport this pasta salad, toss everything together, then place in an airtight container. When ready to serve, transfer to a serving platter or bowl." - Dominic Smith

What you need to know before you start

Begin this recipe at least 2 hours ahead to allow the sweet and sour onions enough time to pickle and for their flavours to develop. The remainder of the dish comes together in roughly 15 minutes, so it’s a great last-minute recipe idea that only requires a little forward planning.

There’s little cooking involved here. Aside from boiling the pasta and blanching the greens, you’ll need a sharp knife to prepare the salad ingredients, a food processor to blitz the dressing ingredients, and an ice bowl for the peas and broad beans.

Why is this the best creamy pasta salad recipe?

Whether you're looking for a quick lunch, a side dish, picnic fare or a potluck favourite, this easy creamy pasta salad is a go-to recipe that packs a punch in every bite. Plus, it’s easy to customise with your favourite ingredients, such as crispy bacon, cheese or soft-boiled eggs.

This dish brings together four elements to create a balanced and flavourful dish: orecchiette pasta, fresh greens, sweet and sour onions, and creamy herbed mayo dressing. If seasonally available, opt for crisp fresh peas and broad beans for their sweet and nutty flavour. You can also use frozen peas and beans if they’re not in season. They also add an element of crunch to the dish. For the quick pickled sweet and sour onions, the tang from the sherry vinegar, the sweetness from the sugar and the depth from the onions combine to create added bite. Finally, the dressing made from buttermilk, mayo and fresh herbs creates a vibrant and herbaceous condiment that brings the whole dish together.

Why is my pasta salad not creamy?

There are two main reasons why your pasta salad is not creamy: there’s too much pasta or the dressing did not emulsify.

Be sure your pasta-to-dressing ratio is accurate. We use 500g dried pasta to 80ml buttermilk to form the base of the dressing. If you still find your salad is on the drier side, you may need to make a second batch. On the other hand, if the dressing is too thin, it may not have combined properly. Be sure to use a food processor, or use a whisk to whisk thoroughly to create the desired creamy consistency. Also, remember that pasta absorbs moisture, so if you make this salad in advance, give it a toss before serving, and if it looks a bit drier than when you first made it, add a splash of buttermilk and a dollop of mayonnaise.

Why do you rinse pasta for pasta salad?

Rinsing pasta after boiling stops the cooking process and prevents it from being overcooked as it sits. Hot pasta releases starch, causing it to become sticky and clump together. Rinsing will help to remove some of this starch, ensuring each pasta piece remains separated.

What ingredients you’ll need

Orecchiette pasta: Orecchiette is a type of pasta that originated in the Puglia region of Southern Italy. The name ‘orecchiette’ means ‘little ears’ in Italian, which perfectly describes its shape. You can substitute for any of your favourite small, short pasta varieties.

Peas: Peas add a burst of natural sweetness and a pop of colour.

Broad beans: Broad beans provide a hearty, earthy flavour and smooth texture, while adding a satisfying bite.

Cornichons: Cornichons bring a tangy, zesty crunch that cuts through the richness of the creamy dressing.

Baby capers: Capers introduce a salty, briny bite, enhancing the salad's complexity and providing a savoury depth to balance the creamy components.

Celery heart: The tender stalks of celery heart contribute a crisp, refreshing crunch, adding a subtle herbal flavour and lightness to the salad. The leaves are reserved to garnish the completed dish.

Salt flakes: Salt draws out excess moisture from the onions, helping to soften them while also enhancing their natural flavour.

Caster sugar: Caster sugar dissolves quickly and adds a subtle sweetness to balance the acidity of the vinegar for the onions.

Red onion: Red onions have a mild yet tangy flavour, and add vibrant colour and a crunchy texture to the quick pickle.

Sherry vinegar: Sherry vinegar contributes a rich, complex acidity with slightly nutty undertones, giving the sweet and sour onions their tartness and depth.

Buttermilk: Buttermilk adds a tangy, slightly acidic flavour and a creamy texture to the dressing.

Mayonnaise: Mayo contributes a rich, smooth texture and a mild, slightly tangy flavour, giving the pasta salad its signature creamy texture.

Sour cream: Sour cream introduces a mild tang and creamy richness to the dish.

Dill: Fresh dill brings a bright, herbaceous note with subtle anise-like flavours to elevate the creamy dressing.

Basil: Basil adds a savoury, slightly sweet and aromatic flavour to the dish.

Mint: Mint leaves contribute a cool, fresh and slightly sweet note, providing a refreshing contrast to the richness of the dressing.

Wholegrain mustard: Mustard adds a sharp, tangy heat and a subtle crunch from the seeds, giving the dressing a depth of flavour and a mild kick.

Maple syrup: Maple syrup introduces a touch of natural sweetness to the dressing.

How to make quick pickled sweet and sour onions

One of the key components of this no-fuss creamy pasta salad is the sweet and sour onions. Thinly sliced red onions are tossed with salt, sugar and sherry vinegar to create a quick pickle. They will be ready to eat after a few hours of refrigeration, but for best results, let them sit overnight.

How to store leftover creamy pasta salad

Use an airtight container to store any leftovers in the fridge. Consume within 2-3 days. The pickled sweet and sour onions can also be refrigerated for up to 2-3 weeks. They are best consumed within the first week for optimal crunchiness and flavour. Store in a glass jar or a plastic container with a tight-fitting lid to prevent odours from escaping and to maintain freshness.

How to serve creamy pasta salad

Complete this dish with a drizzle of dressing, a scattering of the onions and picked celery leaves. Feel free to enjoy the dish on its own, or better yet, turn it into a feast with a simple barbecued chicken breast or steak, with a sourdough baguette or crusty dinner rolls to soak up any extra dressing. For vegetarians, roasted vegetables like zucchini, asparagus or eggplant pair beautifully.

Drink pairings for creamy pasta salad

Choose a beverage that complements the rich, tangy and herbaceous flavours of the fresh greens, tangy onions and creamy dressing such as a crisp sauvignon blanc, a citrussy chardonnay or even a pilsner beer.

If you love our creamy pasta salad recipe, try this

For more pasta salad ideas, look to our curated selection of picnic-approved winners:

500g packet orecchiette pasta
1/4 cup each (40g) podded peas
1/4 cup (40g) podded broad beans
12 cornichons, drained, thinly sliced lengthways
2 tbs baby capers, drained
1 celery heart, thinly sliced, pale green and yellow leaves reserved

Sweet and sour onion

3 tsp salt flakes
3 tsp caster sugar
1 large red onion, thinly sliced
2 tbs sherry vinegar

Dressing

1/3 cup (80ml) buttermilk
2 tbs mayonnaise
2 tbs sour cream
2 tbs coarsely chopped dill
2 tbs coarsely chopped basil
2 tbs coarsely chopped mint leaves
2 tsp wholegrain mustard
1 tsp maple syrup

Method

1.

For the onion, place all ingredients in a bowl and toss to combine. Stand at room temperature for 2-3 hours (see note).
2.

For the dressing, place all ingredients in a food processor and whiz to combine. Season to taste and set aside in the fridge until ready to serve.
3.

Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain and rinse under cold running water. Drain well, and chill until ready to use.
4.

Blanch peas and broad beans in a medium saucepan of boiling salted water for 30 seconds, or until just cooked but still with some bite. Drain, transfer to a bowl of iced water and, once cool, drain well.
5.

In a large serving bowl, combine pasta, cornichons, capers and celery heart with the peas, broad beans, half the onion and half the dressing. Season and toss to combine. Before serving, drizzle with the remaining dressing and scatter with the remaining onion and the reserved celery leaves.

Review 1

Recipe Notes

The onion is ready to eat after a few hours, but for best results, let it sit overnight. Store in a glass jar or airtight container in the fridge for 2-3 weeks.