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A handheld smartphone photo showcasing a white bowl filled with a rich, uniform Creamy Sour Cream Pasta Salad sitting on a neutral wooden table background under natural daylight.

Creamy Sour Cream Pasta Salad with Fresh Dill and Cheddar

An ultra-creamy, tangy cold pasta salad featuring tender rotini spirals coated in a velvety sour cream dressing, tossed with sweet garden peas, crisp red bell peppers, and sharp cheddar cheese cubes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Creamy Sour Cream Pasta Salad Ingredients
  • 16 oz Rotini Pasta 454g, cooked al dente and cooled completely
  • 1 cup Sweet Garden Peas 150g, fresh blanched or thawed from frozen
  • 1 cup Red Bell Pepper 150g, finely diced
  • 1 cup Sharp Orange Cheddar Cheese 130g, cut into small cubes
  • 0.5 cup Red Onion 75g, finely minced
  • 0.25 cup Fresh Green Dill 10g, finely chopped for garnish
  • 0.5 tsp Coarse Cracked Black Pepper 1.5g, dusted over the top
  • 1.5 cups Full-Fat Sour Cream 360ml / 360g, premium quality
  • 0.5 cup Real Mayonnaise 120ml, full-fat for stabilization
  • 2 tbsp Apple Cider Vinegar 30ml, for brightness
  • 1 tsp Fine Sea Salt 6g, adjust to taste
  • 0.5 tsp Garlic Powder 1.5g, for a savory depth

Equipment

  • 1 Large Stockpot For boiling the rotini pasta.
  • 1 Colander For draining and cooling the pasta.
  • 1 Large Mixing Bowl For whisking the velvety dressing.
  • 1 Wire Whisk To combine the dressing smooth.
  • 1 Rubber Spatula For folding ingredients together gently.

Method
 

Prepare the Pasta
  1. Bring a large stockpot of heavily salted water to a rolling boil. Add 16 oz (454g) rotini pasta and cook until perfectly al dente, stirring occasionally.
  2. Drain the pasta instantly into a colander and rinse with cold tap water for 30-45 seconds until completely cooled to room temperature. Let drain thoroughly for 5 minutes.
Mix and Assemble
  1. In a large mixing bowl, vigorously whisk together 1.5 cups full-fat sour cream, 0.5 cup real mayonnaise, 2 tbsp apple cider vinegar, 1 tsp fine sea salt, and 0.5 tsp garlic powder until perfectly smooth and thick.
  2. Add the cooled rotini pasta, 1 cup sweet garden peas, 1 cup diced red bell pepper, 1 cup cubed cheddar cheese, and 0.5 cup minced red onion into the dressing. Fold gently with a rubber spatula until evenly coated.
  3. Transfer into a white ceramic serving bowl. Scatter 0.25 cup chopped fresh green dill and 0.5 tsp coarse cracked black pepper over the top. Cover tightly and chill in the refrigerator for at least 1 hour before serving.

Notes

Keep refrigerated in an airtight container for up to 3 to 5 days.
If the salad appears slightly dry on day two, mix in 2 tbsp of sour cream and a splash of milk to restore the creamy texture.