Salads
Ashley Mac's pasta salad recipe delivers that perfect balance of creamy, tangy, and herby flavors that keep everyone coming back for seconds. This isn't your average lukewarm side dish—it's a cool, vibrant salad with a dressing that clings to every noodle, packed with fresh ingredients that shine through.
The secret lies in the herb blend and proper chilling time, which transforms this into a restaurant-quality dish that's surprisingly simple to make at home.
What sets this recipe apart is the creamy yet light dressing that coats each pasta strand without weighing it down. We'll use a blend of mayonnaise, sour cream, and buttermilk for that signature tang, then brighten it with fresh herbs like dill, parsley, and chives.
The key is letting the salad chill for at least an hour before serving—this allows all the flavors to meld together perfectly, creating a harmonious bite every time.
By the time you're done, you'll have a pasta salad that's creamy yet refreshing, with a zesty herb punch that makes it stand out from the crowd. The texture is just right—tender pasta, crisp vegetables, and creamy dressing in perfect balance.
This recipe works equally well for potlucks, picnic spreads, or as a satisfying main dish when paired with grilled proteins.
The best part? It's foolproof and comes together in just 30 minutes of active prep time. Whether you're feeding a crowd or meal prepping for the week, this pasta salad delivers restaurant-quality results without the fuss. Let's get started on creating your new go-to crowd-pleaser!
Ingredients for ashley mac's pasta salad
Eight servings of creamy, herb-packed pasta salad that'll wow your crowd—no sad leftovers here.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Egg Noodles 🍝 | 12 oz | Cooked al dente, cooled |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Buttermilk 🥛 | ½ cup | For tangy brightness |
| Fresh Dill 🌿 | ⅓ cup | Chopped finely, stems removed |
| Fresh Parsley 🌿 | ⅓ cup | Chopped finely, flat-leaf preferred |
| Fresh Chives 🌱 | ¼ cup | Chopped finely, mild onion flavor |
| Red Bell Pepper 🌶️ | 1 whole | Diced small, seeds removed |
| Celery Stalks 🧅 | 2 whole | Diced small, crisp texture |
| Red Onion 🧅 | ½ whole | Finely diced, sharp bite |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, brightens flavors |
| Dijon Mustard 🥫 | 1 tbsp | For subtle depth of flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 2 tbsp | For extra richness (optional) |
The dressing is where the magic happens. Mayo, sour cream, and buttermilk create that signature creamy texture without being heavy—trust me, it's perfect. Grab the full-fat versions (the good stuff, not the light kind), because that's what gives it that restaurant-quality richness. Fresh herbs are non-negotiable here; Trader Joe's has great pre-washed bundles that save time. For the veggies, crispness is key—soak celery and onion in ice water for 10 minutes before dicing if they're on the soft side. And that lemon juice? Freshly squeezed makes all the difference—no bottled nonsense here.
No buttermilk? Substitute with 1/2 cup plain yogurt plus 1/2 cup milk—it'll work in a pinch. Short on fresh herbs? Dried dill at 1/4 the amount gets you close, but you'll miss that fresh pop. The Dijon mustard is optional but adds depth—skip it if you're sensitive to strong flavors. For the pasta, egg noodles are traditional, but rotini or fusilli work too if that's what you've got. And if you're prepping ahead, cook the pasta just shy of al dente—it'll keep its bite better after chilling. Pro tip: Toss the cooled pasta with a little olive oil first to prevent sticking.
This salad tastes even better the next day—chill for at least 2 hours before serving, and it'll keep for 4-5 days in the fridge. For potlucks, I always double the recipe and portion it into airtight containers—that way, everyone gets equal servings. The dressing separates a little after chilling, so just give it a quick stir before serving. And if you're meal prepping, add the veggies fresh the day you eat it to keep them crisp. Leftovers? Reheat gently with a splash of milk to restore creaminess—though honestly, it's usually gone before that happens.
Why You'll Love This Recipe
- I’ll be real: I always make too much. But here’s the thing—it tastes even better the next day. The flavors meld, the noodles soften just right, and it’s my secret weapon for quick lunches. Plus, the buttermilk keeps it from turning greasy, so it’s a win for my wallet and my taste buds.
- No Boil Fuss: I swear by this trick—cook the egg noodles al dente, rinse them in cold water, and toss them straight into the creamy dressing. No waiting for them to cool, no soggy mess. The buttermilk in that dressing cuts through the richness like a dream, keeping it light even after sitting.
- Dill So Bright: That fresh dill? It’s the star. I chop it coarse so you get little bursts of flavor with every bite, not just a subtle hint. Honestly, I’ve tried dried, but nothing beats the bright, grassy punch of real dill—especially when it’s folded into that tangy mayo-sour cream mix.
- Picnic-Proof Perfection: Between us, this is my go-to for potlucks, tailgates, or even a lazy Sunday. It holds up amazingly in the heat (thanks to the buttermilk balance), and I’ve packed it in mason jars for road trips without a single noodle sticking to the lid. My friends keep asking for the recipe—it’s that good.
Step-by-step instructions for Ashley Mac's pasta salad
Here's how to make this cool, creamy pasta salad that's bursting with fresh herbs and vibrant flavors.
Cook and Cool the Noodles
Bring a large pot of water to a rolling boil and cook the 12 oz medium egg noodles according to package directions until they're al dente—about 8-10 minutes. Drain them immediately and rinse under cold water for 30 seconds to stop the cooking process. This prevents them from turning mushy later.
Transfer the noodles to a large mixing bowl and let them cool completely. I know it's tempting to skip this step, but cold noodles are essential for that perfect texture. Spread them out on a baking sheet for 10 minutes if you're short on time—this speeds up the cooling process while keeping them separate.
Prepare the Fresh Vegetables
While the noodles cool, chop all your vegetables to uniform sizes so they distribute evenly. Dice the 1 whole red bell pepper into ½-inch pieces, the 2 whole celery stalks into ¼-inch dice, and the ½ whole red onion into fine dice. The goal is to have everything cut small enough to mix thoroughly but still noticeable in each bite.
I like to work in stages: chop the bell pepper first since it's softer, then the celery, and finally the onion which can be a little more stubborn. Keep a small bowl of cold water nearby—this helps remove any onion odors if you happen to touch your eyes while chopping.
Make the Creamy Dressing
In a medium bowl, whisk together the 1 cup mayonnaise, ½ cup sour cream, ½ cup buttermilk, 2 tbsp lemon juice, and 1 tbsp Dijon mustard until completely smooth. This is the base of your dressing, and the buttermilk adds that perfect tangy brightness that makes this salad sing.
Next, add the 1.5 tsp salt, 1 tsp black pepper, 2 tbsp olive oil, ⅓ cup finely chopped fresh dill, ⅓ cup finely chopped fresh parsley, and ¼ cup finely chopped fresh chives. Mix everything together until the herbs are evenly distributed. The dressing should be thick but still pourable—if it's too thick, add 1-2 tbsp of water to reach your desired consistency.
Combine Everything
Add the cooled noodles and chopped vegetables to the dressing bowl. Using a large spoon or your hands (I like to use rubber gloves for this), gently fold everything together until the noodles are completely coated in the creamy mixture. Be careful not to overmix—just enough to distribute everything evenly.
Taste your pasta salad at this point. You might find it needs more salt or lemon juice to balance the flavors. This is your chance to adjust before it sits. I usually add a little more lemon juice and taste again—this salad should be creamy but not heavy, fresh but not overpowering.
Chill and Serve
Cover the bowl and refrigerate the pasta salad for at least 2 hours before serving. This chilling time allows all the flavors to meld together beautifully. The longer it chills, the better it tastes—if possible, make it the night before and let it sit overnight in the fridge.
When ready to serve, give it one final stir to redistribute everything evenly. The salad should be cool, creamy, and packed with vibrant colors and fresh herbs. Serve it at room temperature or slightly chilled, and watch as everyone raves about your crowd-pleasing creation!
Pro Tips For Making Ashley Mac'S Pasta Salad
- Drain and Rinse Immediately: Egg noodles finish cooking fast after draining—toss them back in the pot with a splash of cold water and a pinch of salt for 30 seconds. This stops the cooking and keeps them from turning gummy later. (I learned this the hard way after serving mushy noodles at a picnic.)
- Mix Dressing Last: Combine mayo, sour cream, buttermilk, and dill after the noodles cool completely. Warm dressing makes the salad greasy; cold ingredients blend better and keep the texture light. Stir in just before serving so the dill stays bright.
- Use Full-Fat Sour Cream: Skimping on fat here makes the dressing separate. Full-fat sour cream (20% or higher) emulsifies better with mayo and buttermilk, giving that creamy, cohesive texture Ashley Mac’s version is known for. (Yes, it’s worth the splurge.)
- Chop Dill Fine: Rough dill chunks sink to the bottom and overpower bites. Pulse it in a food processor for 3–4 seconds or chop it with kitchen shears into tiny pieces—this distributes flavor evenly without overwhelming the dish. (Your guests will notice the difference.)
Make-ahead tips for this recipe
Prep Ahead Timeline
Start by prepping the dressing first—it can sit at room temperature for up to 2 hours while you cook the pasta and chop veggies. I like to make this the night before gatherings so it's ready to serve without last-minute stress.
The dressing actually tastes better after resting, as the flavors meld together beautifully. 💡
Storage Containers
Use glass airtight containers (like Pyrex or mason jars) for storage—they keep the salad fresher longer than plastic. For potlucks, portion into individual 16-ounce containers so everyone gets equal servings. Label with the date to track freshness—this salad keeps for 4-5 days in the fridge.
Freezing Tips
While this pasta salad isn't ideal for freezing (the texture changes), you can freeze the dressing separately for up to 3 months. Thaw overnight in the fridge, then mix with fresh veggies and cooled pasta just before serving.
The herbs will lose some freshness, but the creamy base remains delicious. ❄️
Make-Ahead Garnish
Keep fresh herbs and veggies separate until serving to maintain crispness. Store chopped celery, onion, and bell pepper in a sealed container with a damp paper towel to prevent drying. Add them just before serving so they stay vibrant and crunchy—this is my secret for restaurant-quality presentation.
Portion Control
For meal prep, divide into 2-cup portions in glass containers with snap lids. This makes it perfect for lunches or picnics. I always include a small container of extra dressing on the side—it lets everyone adjust the creaminess to their preference.
The salad actually tastes better the next day as flavors develop!
Reheating Leftovers
If you have leftovers (unlikely, but it happens!), gently reheat in the microwave with 1 tbsp milk or water to restore creaminess. Heat in 30-second intervals while stirring to prevent drying.
For stovetop reheating, warm over low heat with a splash of water for 2-3 minutes—just enough to warm through without cooking the pasta again. 🔥
Nutrition facts
Frequently asked questions
Can I use a different type of pasta for this recipe? While the recipe calls for medium egg noodles, you can swap in rotini, fusilli, or penne for a fun twist. Just
How do I keep the pasta salad from getting soggy?
Chilling is key! Let the salad rest in the fridge for at least 2 hours (overnight is even better) to let flavors meld. Use fresh, crisp veggies and store them separately until serving. For extra insurance, toss the cooled pasta with 1 tbsp olive oil before mixing—this creates a light barrier that keeps it from absorbing too much moisture.
What can I add to make this recipe heartier?
For a protein boost, try adding grilled chicken, shrimp, or diced ham (about 1 cup cooked per 8 servings). For veggie lovers, toss in cherry tomatoes, cucumber, or avocado slices right before serving. The dressing's tangy brightness balances heavier additions perfectly—just be mindful of portion sizes to keep the salad refreshing.
Why does my dressing separate after chilling?
This is normal! The buttermilk and sour cream can separate when cold. Just give it a quick stir before serving—it'll come back together smoothly. For extra stability, whisk in 1 tsp cornstarch dissolved in 1 tbsp water when making the dressing. The salad's texture stays creamy without compromising flavor.
Can I make this pasta salad dairy-free?
Yes! Replace the mayonnaise, sour cream, and buttermilk with vegan mayo, coconut yogurt, and unsweetened almond milk. Add 1 tbsp lemon juice to the almond milk to mimic the tang. The herbs and veggies will still shine, though the texture will be slightly lighter. For extra creaminess, stir in 2 tbsp tahini to the dressing.