20-Minute Salad Supreme Pasta Salad

This Salad Supreme Pasta Salad is my go-to side when I need something that tastes like I spent way more time on it. The rotini soaks up a tangy, creamy dressing while red bell pepper, cucumber, and onion keep every bite crisp.

It takes about 20 minutes to throw together, and it only gets better after a rest in the fridge, so it’s perfect for making ahead.

Why This Pasta Salad Always Gets the Most Requests

The dressing has that unmistakable kick from Salad Supreme seasoning, a blend of paprika, celery seed, and a little heat that wakes up all the mild vegetables. It coats the pasta without ever feeling heavy because the sour cream cuts through the mayonnaise.

I’ve brought this to countless cookouts, and the bowl is always scraped clean. The leftovers, if any, stay creamy for days, not watery like some pasta salads can get.

Ingredients

• 12 oz rotini pasta: the spirals catch all the dressing
• 1 cup mayonnaise: full-fat works best, but light is fine
• 1/2 cup sour cream: brings a gentle tang and keeps it creamy
• 2 tbsp Salad Supreme seasoning: plus a little extra to finish
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 1 large cucumber, seeded and diced
• 1 cup cherry tomatoes, halved
• Salt, to taste

Variations / Substitutions

• Swap the pasta: fusilli or farfalle hold the dressing just as well.
• Add protein: diced salami or grilled chicken turns this into a main dish.
• Make it dairy-free: skip the sour cream and use all mayo, then add a squeeze of lemon for tang.
• Change the veggies: chopped broccoli, black olives, or diced celery all work here.
• For a make-ahead lunch, try my Italian Chopped Salad.

How to Make Salad Supreme Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the 12 oz rotini and cook according to the package directions until al dente, about 8 minutes. Drain the pasta, then rinse it under cold water until it feels cool to the touch, and drain it well.

Cooling the pasta completely before it meets the dressing is worth the extra minute. Warm pasta will soak up too much moisture and turn gummy, so give it a good cold rinse and shake off any clinging water.

Step 2: Whisk the Dressing

In a large mixing bowl, whisk together the 1 cup mayonnaise, 1/2 cup sour cream, and 2 tablespoons Salad Supreme seasoning until the mixture is smooth and uniform.

Taste the dressing at this point. The seasoning blend already carries a fair amount of salt, so hold off on adding extra until the whole salad is assembled and you can judge the balance.

Step 3: Chop the Veggies

Dice the red bell pepper, red onion, and cucumber into pieces about the size of the pasta, then halve the cherry tomatoes. Keeping everything roughly the same size means every forkful gets a little crunch and color.

If your cucumber has large, watery seeds, scrape them out with a spoon before dicing. That keeps the salad crisp and prevents a puddle at the bottom of the bowl.

Step 4: Fold Everything Together

Add the cooled pasta and all the chopped vegetables to the bowl with the dressing. Use a large, flexible spatula to fold gently, turning the mixture over until every piece is coated evenly.

Right now the salad may look a little loose, and that’s exactly how you want it. The pasta will drink up some of the dressing as it chills, so resist the urge to add more mayo yet.

Step 5: Top and Serve

Cover the bowl and refrigerate for at least 1 hour, or up to overnight. Before setting it on the table, give the salad a good stir, taste it for salt, and dust the top with a fresh pinch of Salad Supreme seasoning.

Scoop the salad into a serving bowl and scatter a few extra diced vegetables on top for a final pop of color, then carry it out. That cold, glossy coating and the bright specks of red and green are what get people reaching for the spoon.

A Few Notes Before You Start

• Rinse the cooked pasta under cold water until it truly feels cool. The extra starch washes away and the salad stays loose, not clumpy.
• Salad Supreme seasoning varies a little from brand to brand. Taste the dressing before you add any salt, because some blends are already fairly salty.
• Chill the salad for at least an hour if you can. The dressing thickens, the flavors meld, and the whole thing feels more cohesive.
• If the salad seems dry after a day in the fridge, stir in a tablespoon of mayo or a tiny splash of milk to bring back the creamy texture.

Scale the recipe for your crowd:

Storing Leftovers

Refrigerate: Keep the pasta salad in an airtight container for up to 3 days. Stir well before serving and adjust the seasoning or creaminess with a tiny bit of extra mayo if needed.

What Goes Well With Salad Supreme Pasta Salad

This salad is a natural alongside anything hot off the grill. Juicy burgers, smoky barbecue chicken, or grilled sausage all play off its cool, tangy crunch.

Frequently Asked Questions

Can I make this pasta salad a day ahead?

Yes, it tastes even better. Wait to add the tomatoes until just before serving, or they can turn mealy in the fridge.

What can I use if I don’t have Salad Supreme seasoning?

You can mix your own with 1 tsp paprika, ½ tsp celery seed, ½ tsp garlic powder, ¼ tsp cayenne, and a pinch of salt, but the store-bought blend really makes this recipe what it is.

Can I use a different creamy dressing?

You can swap the sour cream for plain Greek yogurt or use all mayonnaise, but the tang from the sour cream is part of what keeps it from tasting flat.

Is this pasta salad served cold?

Yes, it is meant to be served chilled, not at room temperature. A cold pasta salad holds up much better on a hot day.

Salad Supreme Pasta Salad Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 12 oz rotini pasta
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp Salad Supreme seasoning, plus more for the top
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 1 large cucumber, seeded and diced
• 1 cup cherry tomatoes, halved
• Salt, to taste

Method

 

1. Cook the pasta according to package directions until al dente, about 8 minutes. Drain, rinse under cold water until cool, and drain well.
2. In a large bowl, whisk together the mayonnaise, sour cream, and 2 tablespoons Salad Supreme seasoning until smooth.
3. Dice the bell pepper, onion, and cucumber into pieces the size of the pasta, halve the tomatoes, and set them aside.
4. Add the cooled pasta and vegetables to the dressing, folding gently with a spatula until evenly coated.
5. Cover and refrigerate at least 1 hour. Just before serving, stir the salad, taste for salt, and sprinkle the top with extra Salad Supreme seasoning.

Notes

For the best texture, let the salad chill at least 1 hour before serving so the dressing thickens and the flavors come together. If the salad feels too tight after chilling overnight, stir in a tablespoon of mayonnaise or a tiny splash of milk.