Sweet Cream Rotini Pasta Salad
Creamy Rotini Pasta Salad (Allyson’s Favorite!)
Growing up, this creamy rotini pasta salad was my absolute favorite dish that my mom made.
She even labeled her recipe with “(Allyson’s Favorite)” so she’d always remember to make it for my birthdays or when I came home from college for the summer.
There was just something so comforting about the combination of tender rotini, crisp veggies, and the irresistibly creamy and tangy dressing. It’s the perfect balance of flavors and textures, making it an instant crowd-pleaser.
Now, I’m excited to share this beloved family recipe with you—it’s the perfect side dish for Easter brunch or summer BBQs!
Why use Avocado Mayo over other Mayonnaise?
One of the reasons I love using avocado mayo in this recipe is because it’s a healthier alternative to traditional mayo made with seed oils.
Avocado mayo is rich in heart-healthy monounsaturated fats, contains fewer inflammatory ingredients, has no added sugars, and has a cleaner taste that complements the salad beautifully.
My favorite brand is Chosen Foods, which makes high-quality avocado-based products that are perfect for this dish!
Table of Contents
Ingredients
1 lb (16 oz) rotini or fusilli pasta – A sturdy pasta that holds up well to the creamy dressing and absorbs flavors beautifully.
3 carrots, shredded – Adds a touch of natural sweetness and a satisfying crunch.
1/2 red onion, diced – Brings a mild sharpness and a pop of color to the salad.
1 green bell pepper, diced – Offers a crisp texture and a fresh, slightly tangy taste.
2 cups avocado mayo – Provides a rich, creamy base that ties all the ingredients together.
1 cup vinegar – Adds the perfect amount of tanginess to balance the sweetness.
1 cup white sugar – Enhances the flavor contrast and brings a subtle sweetness to the dressing.
1 can sweetened condensed milk – Gives the dressing a smooth, velvety texture with an irresistible touch of sweetness.
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down quickly. Set aside.
Prepare the Vegetables: While the pasta is cooking, shred the carrots, dice the red onion, and chop the green bell pepper into small pieces. Set them aside.
Equipment You’ll Need
To make this creamy rotini pasta salad, you’ll need the following kitchen tools:
Make the Dressing: In a medium bowl, whisk together the avocado mayo, vinegar, white sugar, and sweetened condensed milk until smooth and well combined.
Combine Everything: In a large mixing bowl, add the cooked pasta, shredded carrots, diced red onion, and chopped green bell pepper. Pour the creamy dressing over the top and mix until everything is evenly coated.
Chill and Serve: Cover the pasta salad and refrigerate for at least 2 hours (or overnight for even better flavor). Give it a good stir before serving and enjoy!
What else should I serve with Rotini Pasta Salad?
This creamy rotini pasta salad is a versatile side dish that pairs well with a variety of main courses. It’s a great complement to grilled meats like barbecue chicken, smoked ribs, or juicy burgers.
For a lighter option, serve it alongside grilled salmon or lemon herb shrimp.
If you’re making this for an Easter brunch, consider pairing it with deviled eggs, honey-glazed ham, or a fresh fruit salad for a well-balanced meal. No matter the occasion, this pasta salad will bring a creamy, tangy contrast to your spread!
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What Healthier Alternatives could I make to this Rotini Pasta Salad Recipe?
If you need to make substitutions, there are plenty of options to fit different dietary preferences.
Swap the avocado mayo for Greek yogurt or a dairy-free alternative for a lighter dressing. Instead of white sugar, try honey or maple syrup for a more natural sweetness.
Apple cider vinegar can be used in place of white vinegar for a slightly fruitier tang, and if you prefer a different pasta, bowtie or penne work just as well.
For extra crunch, consider adding diced celery or chopped nuts like almonds or walnuts.
Frequently Asked Questions (FAQ)
1. Can I make this pasta salad ahead of time?
Yes! In fact, this pasta salad tastes even better when made ahead of time. The flavors meld together beautifully as it chills in the refrigerator. You can prepare it up to 24 hours in advance. Just be sure to give it a good stir before serving, as the dressing may settle.
2. What variations can I make to this recipe?
This recipe is easily customizable! Here are a few fun variations:
- Add protein: Mix in diced ham, shredded chicken, or crispy bacon for a heartier dish.
- Switch up the veggies: Try adding cherry tomatoes, cucumbers, or sweet corn for extra freshness.
- Make it tangy: Swap out white vinegar for apple cider vinegar or add a squeeze of lemon juice for extra zing.
- Use a different pasta: While rotini works great, you can also use bowtie, macaroni, or penne pasta.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the dressing thickens too much, you can stir in a splash of milk or an extra spoonful of mayo before serving to loosen it up.
This creamy rotini pasta salad is a nostalgic favorite that’s always a hit at Easter brunches, summer BBQs, and family gatherings.
The rich and tangy dressing, combined with crunchy veggies and tender pasta, makes for an irresistible side dish. Give this recipe a try and let me know what you think—it just might become a favorite in your family too!
Sweet Cream Rotini Pasta Salad
Ingredients
- 1 lb 16 oz rotini or fusilli pasta
- 3 carrots shredded
- 1/2 red onion diced
- 1 green bell pepper diced
- 2 cups avocado mayo
- 1 cup vinegar
- 1 cup white sugar
- 1 can sweetened condensed milk
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down quickly. Set aside.
- Prepare the Vegetables: While the pasta is cooking, shred the carrots, dice the red onion, and chop the green bell pepper into small pieces. Set them aside.
- Make the Dressing: In a medium bowl, whisk together the avocado mayo, vinegar, white sugar, and sweetened condensed milk until smooth and well combined.
- Combine Everything: In a large mixing bowl, add the cooked pasta, shredded carrots, diced red onion, and chopped green bell pepper. Pour the creamy dressing over the top and mix until everything is evenly coated.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 2 hours (or overnight for even better flavor). Give it a good stir before serving and enjoy!
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
