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Creamy Dill Pasta Salad

ByJenn Giam Smith

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A fresh, colorful take on a classic deli dish—this Creamy Dill Pasta Salad is the kind of recipe that feels right at home on a summer picnic table or in a lunchbox packed with love. Twisty cavatappi noodles soak up a tangy, herbed dressing, and every bite is packed with cozy, familiar flavors like ham, cheddar, and crunchy garden vegetables.

It’s easy to prep, even easier to love—and perfect for making with your favorite little kitchen helpers.

CHEERS 🥂 JENN

WHY WE LOVE IT

A cozy, crowd‑pleaser that’s perfect for picnics, potlucks, or family dinners. This Creamy Dill Pasta Salad is simple, satisfying, and quick to make—a classic that reflects the heart of your family‑first kitchen.

PASTA SALAD RECIPE DETAILS

PASTA SALAD INGREDIENTS

THE PASTA

Cavatappi’s twisty, ridged shape is perfect for holding onto all that creamy dressing. It also adds a fun texture kids love. You can substitute rotini or elbow macaroni if needed.

COOKED HAM

Use leftover baked ham (or store-bought already cubed ham for a quick shortcut). Dice it small for even bites that blend into the salad with each forkful.

BELL PEPPER

Red, yellow, or orange bell peppers add a pop of sweetness and crunch. Choose whichever your family likes best or mix for color!

CARROTS

Adds natural sweetness and subtle crunch. Peel and dice into small pieces to keep the texture light. Pre-shredded carrots can work in a pinch, but dicing gives a better bite.

CHEDDAR CHEESE

A bold cheddar balances the creamy dressing and salty ham. Cube it into small chunks or use cheese sticks chopped into bits—kids will love it either way!

DRIED DILL

Just a pinch brings a fresh, herby note that cuts through the richness. I picked dried dill to this creamy dill pasta salad because, it works well and is easily accessible. If you have it on hand, fresh dill can be used see substitutions for details.

GARLIC POWDER

Adds savory depth without overpowering the flavors. A little goes a long way!

ONION POWDER

Enhances the savory base and brings the salad together. Especially great when you’re not using fresh onions.

SOUR CREAM

Adds creaminess with a gentle tang. You can use full-fat for richness or lighten it up with reduced-fat.

MAYONNAISE

Smooth and classic, mayo gives the dressing that creamy backbone. Use a good-quality brand you trust.

SALT

Enhances all the flavors. Start with a pinch and adjust after mixing everything together.

BLACK PEPPER

Adds gentle heat and contrast. A few turns of the grinder make a difference!

Ideas

SUBSTITUTIONS/SUGGESTIONS

Here are a couple of simple switches you can make.

  • CAVATAPPI PASTA: You can substitute rotini or elbow macaroni if needed.
  • COOKED HAM: You can substitute with bacon, chicken breasts, or smoked salmon
  • BELL PEPPER: You can substitute peas, broccoli (chopped into bite sized pieces)
  • CHEDDAR CHEESE: You can substitute Colby Jack, or mozzarella cheese.
  • DRIED DILL WEED: You can substitute 1 teaspoon fresh dill.
  • SOUR CREAM: You can substitute Greek Yogurt.
  • MAYONNAISE: You can substitute mix half with Greek yogurt for a lighter option.

COOKING INSTRUCTIONS

BOIL THE PASTA

Bring a large pot of salted water to a boil. Cook cavatappi pasta until al dente (check package instructions), about 8–9 minutes. Drain and rinse with cold water to stop the cooking and cool it down.

PREP THE MIX-INS

Dice your ham, bell pepper, carrots, and cheddar into bite-sized pieces. Set them aside in a large mixing bowl.

WHISK THE DRESSING

In a separate small bowl, mix together the sour cream, mayonnaise, dill weed, garlic powder, onion powder, salt, and pepper until creamy and well blended.

COMBINE

Add the cooled pasta to the bowl with the veggies, ham, and cheese. Pour the dressing over the top and stir until everything is well coated.

CHILL

Cover the bowl and refrigerate for at least 1 hour to let all the flavors come together. Stir again before serving, and taste to adjust seasoning if needed.

Ideas

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

Turning pancake mornings into family memories:

  • Tossing fun: Let the kids toss the salad together! It will get messy and fun!
  • Whisk the dressing: Let them whisk the sour cream and mayo mix—add in the dill and have them smell it!
  • Scoop & sort: Have them scoop veggies into bowls and “build” the salad in steps.
  • Cheddar cubes = math fun: Count, sort, or shape the cheese cubes together.
  • Taste testers: Invite them to taste-test the veggies beforehand and describe the flavors.
  • Ask which one’s their favorite or encourage them to come up with their own verison of the salad by adding what they want or switching out the bell pepper for peas, ham for bacon, cheddar for mozzarrella.
Ideas

JENN’S FAMILY KITCHEN TIPS:

  • Make it ahead: This cream dill pasta salad tastes even better after a day in the fridge—perfect for prepping the night before a picnic or potluck.
  • Brighten it up: A squeeze of lemon or a dash of white wine vinegar can add extra zing if you love a little tang.
  • Lunchbox win: Pack in a chilled thermos or lidded container—it holds up beautifully for school or work lunches.

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Creamy Dill Pasta Salad

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This creamy dill pasta salad is a family favorite made with tender cavatappi pasta, cubed ham, cheddar cheese, crisp bell pepper, and carrots—all tossed in a tangy sour cream and mayo dressing. Perfect for summer lunches, picnics, or make-ahead meals.

  • Total Time: 1 hour 25 minutes
  • Yield: 6-8 people

Ingredients

Scale
  • 8 oz Cavatappi pasta (uncooked) [see NOTES 1 for substitutions]
  • 4 oz cooked ham (cubed) [see NOTES 2 for substitutions]
  • 1 bell pepper (any color – diced) [see NOTES 3 for substitutions]
  • 8oz Cheddar Cheese (cubed) [see NOTES 4 for substitutions]
  • 4 oz carrot (diced)
  • ¼ teaspoon dried dill weed [see NOTES 5 for substitutions]
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • ½ cup sour cream [see NOTES 6 for substitutions]
  • ½ cup American Mayonnaise [see NOTES 7 for substitutions]
  • kosher salt (to taste)
  • freshly cracked black pepper (to taste)

Instructions

  1. Cook pasta in salted water until al dente. Rinse with cold water.

  2. In a large mixing bowl, whisk together sour cream, mayo, dill, garlic & onion powders, salt, and pepper.

  3. Add diced ham, pepper, carrot, cheddar and cooled pasta to the bowl of mix-ins, then toss together.

  4. Chill for at least 1 hour before serving. Stir again and adjust seasoning if needed.

Equipment

Notes

SUBSTITUTIONS/SUGGESTIONS

  1. CAVATAPPI PASTA: You can substitute rotini or elbow macaroni if needed.
  2. COOKED HAM: You can substitute with bacon, chicken breasts, or smoked salmon
  3. BELL PEPPER: You can substitute peas, broccoli (chopped into bite sized pieces)
  4. CHEDDAR CHEESE: You can substitute Colby Jack, or mozzarella cheese.
  5. DRIED DILL WEED: You can substitute 1 teaspoon fresh dill.
  6. SOUR CREAM: You can substitute Greek Yogurt.
  7. MAYONNAISE: You can substitute mix half with Greek yogurt for a lighter option.

JENN’S FAMILY KITCHEN TIPS:

    • Make it ahead: This dish tastes even better after a day in the fridge—perfect for prepping the night before a picnic or potluck.
    • Brighten it up: A squeeze of lemon or a dash of white wine vinegar can add extra zing if you love a little tang.
    • Lunchbox win: Pack in a chilled thermos or lidded container—it holds up beautifully for school or work lunches.

  • Author: Jenn Giam Smith
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Salad, Side Dish, Sides
  • Method: stove top, fridge
  • Cuisine: American


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My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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