This Cheddar Bay Biscuit Pasta Salad is creamy, cheesy, buttery, garlicky, and packed with all the cozy flavor of those famous cheddar-garlic biscuits—but in chilled pasta salad form. It is rich, savory, and perfect for summer cookouts, potlucks, holidays, and anytime you want a pasta salad that feels a little extra.
Medium shell pasta gets tossed with sharp cheddar cubes and a creamy garlic herb dressing made with mayonnaise, sour cream or Greek yogurt, Old Bay seasoning, lemon juice, garlic, onion powder, and fresh parsley. Right before serving, buttery garlic croutons are folded in for that biscuit-inspired crunch.
Why You’ll Love This Recipe
- Cheddar Bay flavor: Sharp cheddar, garlic, butter, herbs, and Old Bay seasoning give this pasta salad that signature biscuit-inspired taste.
- Creamy and crunchy: The chilled pasta salad is rich and creamy, while the buttery crouton topping adds the perfect crunch.
- Great for sharing: It is a fun, crowd-pleasing side dish for barbecues, potlucks, picnics, and parties.
- Make-ahead friendly: The pasta and dressing get even better after chilling, and the topping can be added right before serving.
Ingredients
Pasta Salad
- 1 pound medium shell pasta, cooked al dente, drained, and cooled
- 8 ounces sharp cheddar cheese, cubed
Garlic Herb Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Juice of 1/2 small lemon
- 3 tablespoons fresh parsley, minced
Buttery Biscuit Topping
- 2 cups garlic croutons or oyster crackers
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
How to Make Cheddar Bay Biscuit Pasta Salad
- Make the dressing. In a bowl, whisk together the mayonnaise, sour cream or Greek yogurt, Old Bay seasoning, garlic powder, onion powder, salt, pepper, lemon juice, and parsley until smooth and creamy. Refrigerate until ready to use.
- Toss the pasta salad. Add the cooled pasta and cheddar cubes to a large bowl. Pour the dressing over the top and toss until everything is well coated.
- Cover and refrigerate for at least 1 hour so the flavors can blend and the pasta salad becomes extra creamy and flavorful.
- Make the buttery topping. In a pan or bowl, toss the garlic croutons or oyster crackers with melted butter and garlic powder until fully coated.
- Finish and serve. Right before serving, fold the buttery croutons into the pasta salad so they stay crunchy.
Recipe Tips
- Cook the pasta al dente. Shells hold up best when they are cooked just until tender but still firm.
- Cool the pasta completely. Cooled pasta keeps the dressing thick, creamy, and fresh.
- Add the topping last. Fold in the buttery croutons right before serving so they keep their crunch.
- Adjust seasoning to taste. Old Bay, salt, pepper, and lemon can be adjusted depending on how bold you want the dressing.
Make-Ahead and Storage
This pasta salad is great for making ahead. Prepare the pasta, cheese, and dressing, then cover and refrigerate for at least 1 hour or up to overnight. Keep the buttery crouton topping separate until right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The croutons will soften as they sit, so add a fresh handful of buttered croutons or crackers before serving leftovers if you want extra crunch.
Serving Ideas
Serve Cheddar Bay Biscuit Pasta Salad with grilled chicken, burgers, barbecue ribs, pulled pork, seafood, sandwiches, or a simple green salad. It also makes a fun side dish for holidays, game days, and summer cookouts.
