Creamy Vegetable Cheddar Pasta Salad

So you know that feeling when it’s warm out, but you’re still craving something cozy? This creamy vegetable cheddar pasta salad kind of hits both notes… it’s cool and crisp from the chilled veggies, but then the pasta and that melty-cheddar richness wrap you up in something soft and comforting. The colors are beautiful too – golden carrots, bright peas, the green-pepper crunch – all tangled through curly pasta that scoops up the creamy dressing in its little curves. It’s one of those dishes that looks simple at first, but the more bites you take, the more you taste. A little garlic here, the creamy tang of dairy meeting sweet vegetables… it’s just so satisfying.

Why You’ll Crave It

• That creamy cheddar dressing? Honestly… it clings to the pasta in the best way. Silky, savory, with just a whisper of tang.
• It’s cold and refreshing, but still hearty. Perfect when it’s too hot to cook something fussy.
• The pops of fresh or lightly cooked veggies keep it bright – every bite gives you something different.
• It holds up beautifully in the fridge, so it’s ideal to make ahead for picnics, potlucks, or fridge-raiding lunches.

The first time I made this, we were sitting on a blanket in the backyard, and I remember my best friend took one bite, looked at me, and said quietly, “This… you have to make again.”

What You’ll Need

• 300g dry pasta: short shapes work best – fusilli, shells, elbows – something with nooks to catch the sauce
• 2 medium carrots: peeled and diced small, about the size of a pea (they stay slightly crunchy, which is lovely)
• 1 bell pepper: any color, chopped finely for sweetness and a little crunch
• 100g peas: fresh or frozen (just thaw them if frozen – no need to cook more)
• 150g sharp cheddar: grated coarsely – the sharpness balances the sweetness of the veg
• 150ml fresh cream: preferably not ultra-pasteurized, just thick enough to coat gently
• 2 tbsp olive oil: fruity and mild, not too peppery – it rounds out the richness
• Salt and black pepper: to taste – coarse sea salt adds nice little surprises of flavor

Easy How-To

Cook the Pasta

Start with a big pot of water, generously salted. Once it’s rolling, toss in your pasta and cook until al dente (I usually taste a minute early because I like just a bit of bite). Drain and rinse under cold water to cool completely.

Chop and Prep the Veg

As the pasta’s doing its thing, you can prep your vegetables. The carrots get diced small, bell pepper chopped however you like – I like mine somewhere between a fine dice and a chunky chop. If using frozen peas, pop them in a bowl and pour just-boiled water over them, then drain after 2 minutes (they’ll thaw but stay bright green).

Creamy Dressing Time

In a big bowl (the one you’ll serve it in later is fine), whisk the fresh cream and olive oil together until dreamy-looking. A pinch of salt, a few grinds of black pepper, maybe even a teeny splash of vinegar or lemon if it needs brightness – taste and adjust as you go. Cream is gentle, so it needs friends.

Combine Everything

Add the cooled pasta to the bowl, then the vegetables. Toss gently – like you’re folding in happiness — until everything’s softly coated in the creamy dressing.

Cheddar Last

Grate the cheddar, then fold it through at the very end. I like to keep a little aside to sprinkle over the top just before serving… it melts slightly into the dressing if the salad sits out a bit.

Let It Chill

Cover and refrigerate for about 20-30 minutes. It’s not essential, but that rest just makes it all come together – the cream thickens a touch, and the flavors get to know each other–soften into each other, really.

Good to Know

• If your carrots are large or extra crunchy, you can blanch them for about a minute… but I usually don’t bother. That little crunch is part of the charm.
• I once forgot to chill it before serving and actually… it was still delicious. So, if you’re short on time, don’t panic.
• Leftovers the next day? Even better, especially with toasted breadcrumbs or something crispy on top.

Serving Ideas

• Serve in a big shallow bowl with fresh basil on top, beside grilled fish or burgers, or as the main event with a slice of crusty bread.

Top Tricks

• If you’re prepping it more than a few hours ahead, keep some of the dressing separate and mix it in just before eating – it helps it stay creamy, not stodgy.

Frequently Asked Questions

Can I make this creamy vegetable cheddar pasta salad vegan?

Yes — use vegan pasta, a plant-based cream (like oat or soy), a vegan cheddar substitute, and skip or replace the dairy-based elements. Just taste as you go since vegan cheese can be milder or saltier depending on brand.

How do I avoid the salad getting dry if it sits overnight?

Reserve a little of the dressing or add a splash of milk or cream the next day to refresh the texture. Pasta always absorbs more than you think.

Is this gluten-free?

Not by default, but you can substitute in your favorite gluten-free pasta. Just be gentle when mixing – some gluten-free pastas break more easily when cold.

What herbs go well with this?

Fresh parsley or chives for brightness, thyme for something warm and subtle. Basil is nice too, but best added just before serving so it doesn’t darken.

How do I make it spicier?

A tiny bit of Dijon in the dressing, or a few red pepper flakes stirred in with the veggies will add some heat without overpowering the creamy base.