Creamy Pasta Salad

Creamy Pasta Salad Recipe

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Shelley Young


I was given this recipe by my Anatomy & Physiology instructor the day our class held a potluck lunch. We found out it was given to him by a local restaurant chef under strict orders not to share it! Of course, he could have been teasing us about that. I'm glad he shared it because I have made it for many family get-togethers. It feeds a crowd, travels well, and is delicious. Enjoy!


★★★★★ 1 vote

15 +/-
15 Min


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  • 1 lb
    vermicelli, broken in half
  • 1/4 lb
    small shell pasta
  • 1/4 lb
    rotini pasta
  • 1/3 c
    romano cheese, grated
  • 1/2 c
    diced green pepper
  • 1/4 c
    diced red onion
  • 1/4 c
    diced and seeded tomato
  • 1/4 c
    black olives, drained and chopped (optional)
  • ·
  • 12 oz
    italian salad dressing
  • 1 c
  • 1/4 c
    dijon mustard
  • 1 Tbsp
  • 1/4 c
    dried parsley flakes
  • 1 1/2 Tbsp
    ground black pepper
  • 1 Tbsp
    dried basil
  • 1 1/2 tsp
    dried oregano
  • 1 1/2 tsp

How to Make Creamy Pasta Salad


  1. Boil the pastas according to package directions. I wouldn't boil them all together because the vermicelli will need less cooking time than the other shapes.
  2. In a large bowl, mix all of the dressing ingredients until well combined. Add the veggies and cooked, drained pasta. Mix well and chill until ready to serve.

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About Creamy Pasta Salad

Course/Dish: Pasta Sides, Pasta Salads
Dietary Needs: Vegetarian

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