I have the kind of loaded, tangy pasta from Pasta Salad Recipes With Peas that makes guests fight over seconds, so scroll to see why.

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I’m obsessed with this Loaded Pasta Salad because every bite hits with tang and crunch and zero boredom. I love how the peas pop, the red onion slices punch through, and the dill brightens things up.

It’s my go-to when I need a side that actually gets eaten. People ask for seconds.

Pasta Salad Recipes With Peas? Yep, this is the one I brag about.

And yes I’m shameless about Mayo Pasta Salad Recipes because it clings to every noodle and carries all the flavors. I make it often, seriously.

I bring it to every party and never feel bad.

Ingredients

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Rotini or bow-tie pasta: chewy base that soaks up the creamy dressing, very comforting.
Peas: sweet pop and a green boost, makes it feel a bit healthier.
Red bell pepper: bright crunch and juicy sweetness, keeps things lively.
Celery: crunchy, refreshing bite — optional but I like the texture contrast.
Red onion: sharp zing, wakes up the whole salad without being overpowering.
Sharp cheddar: melty pockets of cheesy goodness, gives real savory depth.
Dill: fresh herbiness, kind of lemony and grassy — very summery.
Mayonnaise: creamy backbone that holds everything together, guilty pleasure but worth it.
Dijon mustard: tangy kick, cuts through the richness nicely.
Apple cider vinegar or lemon: bright acid that keeps it from tasting flat.
Sugar: tiny sweet fix that balances the vinegar and mustard.
Kosher salt: pulls all the flavors together, don’t skip tasting.
Black pepper: subtle spice bite, adds a little edge.
Parsley: fresh green color and mild herb note, pretty on top.

Ingredient Quantities

12 oz rotini or bow-tie pasta (about 3 cups dry)

1 cup frozen peas, thawed

1 cup red bell pepper, diced (about 1 medium)

1/2 cup celery, diced (optional but I like it)

1/4 cup red onion, finely chopped

1 1/2 cups sharp cheddar cheese, cubed or shredded

2 tbsp fresh dill, chopped (or 2 tsp dried if that’s all you got)

3/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp apple cider vinegar or lemon juice

1 tsp granulated sugar (balances the tang)

1 tsp kosher salt, more to taste

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh parsley (optional for color)

How to Make this

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1. Cook 12 oz rotini or bow-tie pasta in plenty of salted boiling water according to package directions until just tender, about 8 to 10 minutes, then drain and rinse under cold water to stop the cooking and cool the pasta.

2. While the pasta cooks, thaw 1 cup frozen peas by running them under warm water or popping them in a bowl for a few minutes, then drain well so the salad doesn’t get watery.

3. In a large bowl combine the cooled pasta, thawed peas, 1 cup diced red bell pepper, 1/2 cup diced celery if using, 1/4 cup finely chopped red onion, and 1 1/2 cups cubed or shredded sharp cheddar cheese.

4. Make the dressing by whisking together 3/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar or lemon juice, 1 tsp granulated sugar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until smooth and the sugar is dissolved.

5. Pour the dressing over the pasta mixture and toss gently but thoroughly so every bit gets coated, use a big spoon or your hands if you want to really mix it in.

6. Stir in 2 tbsp chopped fresh dill (or 2 tsp dried) and 2 tbsp chopped fresh parsley if you want the color and a little extra herb flavor.

7. Taste and adjust seasonings, add more salt, pepper or a splash more vinegar or lemon if it needs brightness, remember flavors mellow as it chills.

8. Cover and chill the salad at least 1 hour, preferably 3 to 4 hours, so the flavors marry and the pasta soaks up the dressing.

9. Before serving give it one last stir, garnish with a little extra dill or parsley if you like, and serve cold or at cool room temperature.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large mixing bowl to combine everything
4. Measuring cups and spoons for mayo, mustard, vinegar and seasonings
5. Chef knife and cutting board for bell pepper, celery, onion and herbs
6. Whisk or fork to make the dressing (a fork works fine if you dont have a whisk)
7. Large spoon or salad tongs to toss the salad
8. Plastic wrap or airtight container for chilling the salad in the fridge

FAQ

Q: Can I make this ahead of time? A: Yes, it actually tastes better after resting 2 to 24 hours in the fridge because the flavors meld. Keep it covered, and give it a quick stir and maybe a splash of mayo or a little water if the pasta soaks up too much dressing before serving.

Q: How do I prevent the pasta from getting mushy? A: Cook pasta until just al dente, rinse under cold water to stop cooking, and drain very well. Toss the pasta with a little oil if you wont dress it right away so it doesnt stick and get gummy.

Q: Can I swap ingredients for dietary needs? A: Yep. Use Greek yogurt or a mayo-yogurt mix for a lighter dressing, leave out cheese for dairy free, use gluten free pasta, and swap peas for chopped cucumber or corn if you want. Adjust salt and acid to taste.

Q: How long will this keep in the fridge? A: Stored in an airtight container it keeps 3 to 5 days. After day 2 the veggies might soften and the pasta will absorb more dressing so you may need to freshen it up before serving.

Q: My salad tastes a little flat, how do I fix it? A: Brighten it with a splash more vinegar or lemon juice, add a pinch more salt, or stir in an extra tablespoon of Dijon. A little fresh chopped parsley or dill right before serving helps too.

Q: Any tips for serving at a potluck so it doesnt get watery? A: Keep the salad chilled until serving, place it in a shallow bowl rather than a deep one so it doesnt sit in juices, and line the serving bowl with paper towels underneath to absorb excess moisture if needed.

Loaded Pasta Salad Recipe Substitutions and Variations

Pasta (12 oz rotini or bow-tie): use penne, farfalle, or small shells; whole wheat or chickpea pasta works if you want more fiber or protein, but cook a minute less if it’s thinner.
Frozen peas (1 cup): swap with thawed shelled edamame for a protein boost, or use diced cucumber for crunch if you like it cold and crisp.
Mayonnaise (3/4 cup): try Greek yogurt or a half mayo half yogurt mix to cut fat and add tang, or use avocado mashed smooth for a creamy dairy free option.
Sharp cheddar (1 1/2 cups): provolone, Monterey Jack, or cubed feta all work; feta makes it tangier and a bit saltier so taste before adding extra salt.

Pro Tips

1. Cook the pasta a minute or two less than the package says, rinse it quick with cold water and spread it out on a sheet pan or plate so it cools fast and doesnt clump together when you toss it with the dressing.

2. Dry the peas and any other watery veg really well, I mean squeeze them in a clean towel or spin them in a salad spinner; too much water will make the salad soggy and watered-down flavor.

3. Cube the cheddar if you want big cheesy bites, shred it if you want it to melt into the dressing and coat everything; also toss the cheese in at the last minute if you plan to chill it for hours so it doesnt weep too much.

4. Taste the dressing before you dump it on. Add a little more acid if it feels flat, or a pinch more sugar if it’s too sharp. And remember flavors calm down after chilling, so make it slightly brighter than you think you need.

Loaded Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I have the kind of loaded, tangy pasta from Pasta Salad Recipes With Peas that makes guests fight over seconds, so scroll to see why.

Servings

servings

Calories

578

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large mixing bowl to combine everything
4. Measuring cups and spoons for mayo, mustard, vinegar and seasonings
5. Chef knife and cutting board for bell pepper, celery, onion and herbs
6. Whisk or fork to make the dressing (a fork works fine if you dont have a whisk)
7. Large spoon or salad tongs to toss the salad
8. Plastic wrap or airtight container for chilling the salad in the fridge

Ingredients

12 oz rotini or bow-tie pasta (about 3 cups dry)
1 cup frozen peas, thawed
1 cup red bell pepper, diced (about 1 medium)
1/2 cup celery, diced (optional but I like it)
1/4 cup red onion, finely chopped
1 1/2 cups sharp cheddar cheese, cubed or shredded
2 tbsp fresh dill, chopped (or 2 tsp dried if that's all you got)
3/4 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar or lemon juice
1 tsp granulated sugar (balances the tang)
1 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (optional for color)

Directions

Cook 12 oz rotini or bow-tie pasta in plenty of salted boiling water according to package directions until just tender, about 8 to 10 minutes, then drain and rinse under cold water to stop the cooking and cool the pasta.
While the pasta cooks, thaw 1 cup frozen peas by running them under warm water or popping them in a bowl for a few minutes, then drain well so the salad doesn't get watery.
In a large bowl combine the cooled pasta, thawed peas, 1 cup diced red bell pepper, 1/2 cup diced celery if using, 1/4 cup finely chopped red onion, and 1 1/2 cups cubed or shredded sharp cheddar cheese.
Make the dressing by whisking together 3/4 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar or lemon juice, 1 tsp granulated sugar, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until smooth and the sugar is dissolved.
Pour the dressing over the pasta mixture and toss gently but thoroughly so every bit gets coated, use a big spoon or your hands if you want to really mix it in.
Stir in 2 tbsp chopped fresh dill (or 2 tsp dried) and 2 tbsp chopped fresh parsley if you want the color and a little extra herb flavor.
Taste and adjust seasonings, add more salt, pepper or a splash more vinegar or lemon if it needs brightness, remember flavors mellow as it chills.
Cover and chill the salad at least 1 hour, preferably 3 to 4 hours, so the flavors marry and the pasta soaks up the dressing.
Before serving give it one last stir, garnish with a little extra dill or parsley if you like, and serve cold or at cool room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.