Creamy Parmesan Sausage Rigatoni

Pasta and Italian sausage come together in a flavor-packed parmesan cream sauce in this homemade but EASY weeknight meal.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT BRAND ITALIAN SAUSAGE IS BEST?
3. SWEET, HOT OR MILD?
4. MORE ITALIAN SAUSAGE RECIPES I LOVE

For a Southern gal, I sure do like me some Italian sausage. I just heard my daddy's voice pronouncing it EYE-talian in my head. He liked it too!

I just like sausage, period. I'll pick sausage over bacon at breakfast, and sausage over pepperoni on pizza every time. And, other than breakfast sausage, Italian sausage is about the only fresh sausage out there you can use to make supper with.

I've experimented a few times with bratwurst but haven't landed on a great recipe yet. I'm still trying, though so don't count me out!

WHAT BRAND ITALIAN SAUSAGE IS BEST?

For me, texture is almost as important as flavor. I like sausage that is tender but can be cooked up crispy without getting tough. In my experience as a sausage-loving connoisseur, Johnsonville Italian sausage is my favorite. The Publix store brand is great too (it tastes the same to me).

It's hard to find but Jimmy Dean makes a 1-pound pack of Italian sausage that is excellent too! It's sold alongside their traditional breakfast sausage in the same type of packaging. 

I don't want to get sued so I won't tell you which, but there is one brand I really DON'T like. It can often be found at Sam's Club (starts with a "P" and ends with an "O"). The texture is just too tough for me. It's almost like they were thinking about curing it and changed their minds.

SWEET, HOT OR MILD?

I love them all and use them interchangeably for the most part. 

The only time I don't use Sweet is when I'm making something that is mega-heavy on condensed tomatoes (lots of tomato paste or even tomato soup) because the condensed tomatoes will already have plenty of sweetness.

Mild and Hot taste almost identical other than the added heat from red pepper flakes in the Hot.

HOW TO MAKE CREAMY PARMESAN SAUSAGE RIGATONI

The full recipe card is down below but I'll walk you through how simple this is to make!

1. Get pasta cooking. While the water is coming to a boil and pasta cooks, cook the sausage and make the sauce.
2. Brown sausage, add tomatoes and spices then cook until liquid from tomatoes cooks down.
3. Stir in cream then cook until it thickens to a sauce.
4. Add parmesan and pasta then cook everything together until the sauce really clings to the pasta.
5. That's it! Dig in!

A FEW RECIPE NOTES

• You'll want to serve this as soon as it's ready. If it rests too long, the pasta will really soak up the sauce.

• If you're not able to serve immediately, IT'S OK!! All you need to do is stir in more cream (you'll likely have 1/2 cup to spare since you'll be working with at least a pint).

• Sweet, mild or hot Italian sausage can be used (I like Hot best!).

• Feel free to add kale or spinach! Add kale halfway through reducing the cream sauce, add spinach when adding the pasta.

• Don't panic if it takes a while for the cream to thicken. It will get there, I promise! So long as you're using a nice, wide skillet (12-14 inches wide) and using full fat cream, it will thicken just fine.

MORE ITALIAN SAUSAGE RECIPES I LOVE

NO-BOIL, NO-BROWN ITALIAN SAUSAGE & PASTA BAKE - A one-dish recipe using uncooked pasta, raw sausage, pantry ingredients and mozzarella that bakes into an easy Italian casserole. 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce made with pasta water, butter and parmesan cheese. 

HOMEMADE SPAGHETTI WITH MEAT SAUCE - A hearty classic pasta sauce made from scratch with perfect for feeding a crowd or stocking your freezer with an easy weeknight meal.

3-INGREDIENT SAUSAGE GOULASH - A super simple 20-minute meal using Italian sausage, macaroni noodles and tomato soup to make the easiest American-style EVER. 

LENTIL SOUP WITH SAUSAGE - A simple, hearty lentil soup with spicy Italian sausage, garlic and herbs much like Carrabba’s Spicy Sausage and Lentil Soup copycat recipe. 

SAUSAGE & CHEESE BAKED MANICOTTI - An easy recipe for classic, meaty baked manicotti stuffed with Italian sausage and cheese smothered in jarred sauce and mozzarella. 

Recipe for Creamy Parmesan Sausage Rigatoni

creamy, cream, italian sausage, parmesan, pasta, noodles, rigatoni, sauce, tomato, tomatoes, easy, weeknight, best, tiktok, supper, dinner, 30 minutes, 30-min meal

dinner

Italian

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Creamy Parmesan Sausage Rigatoni

Pasta and Italian sausage come together in a flavor-packed parmesan cream sauce in this homemade but EASY weeknight meal.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1.25 lbs Italian sausage
• 12 oz. rigatoni pasta (uncooked)
• 1 15-oz can petite diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1.5 cups heavy cream
• 1 cup freshly grated parmesan cheese

Instructions

1. Cook pasta in liberally salted water 1 MINUTE LESS than manufacturer's instructions for al dente preparation then drain well. 12 oz. rigatoni
2. Meanwhile, remove casings from sausage (if applicable) then cook and crumble sausage in a large skillet (at least 12-inches wide) until nicely browned. Do not drain. 1.25 lbs sausage
3. Add tomatoes (with juice), oregano and remaining seasonings to skillet then bring to a boil and continue cooking until liquid has reduced almost completely (about 3-4 minutes). You just want to see a little thick, red sauce in the bottom of the skillet. 1 can tomatoes, 1 tsp each oregano & garlic, 1/2 tsp each red pepper flakes, pepper & salt
4. Stir in cream then bring to a bubbling simmer over medium-high heat. Continue cooking 8-10 minutes or sauce is glossy and coats the back of a spoon (we're looking for a thinner sauce, not anything as thick as alfredo). 1.5 c. cream
5. Stir in parmesan cheese until smooth. 1 c. parmesan
6. Gently fold in cooked rigatoni then cook for 1-3 minutes or until pasta is well coated and sauce is sticking nicely to the pasta.
7. Top with additional parmesan cheese if desired then serve immediately.

Notes

• Stir in additional heavy cream if sauce thickens too much or pasta soaks up more of the sauce than you'd like. 
• Use sweet, mild or hot Italian sausage.
• Feel free to add kale or spinach! Add kale halfway through reducing the cream sauce, add spinach when adding the pasta.
• Don't panic if it takes a while for the cream to thicken. It will get there, I promise! So long as you're using a nice, wide skillet (12-14 inches wide) and using full fat cream, it will thicken just fine.
• 12-oz uncooked rigatoni is about 4 heaping cups.
• Any bite-sized pasta works great with this recipe!

https://www.southyourmouth.com/2025/07/creamy-parmesan-sausage-rigatoni.html

Images and text © South Your Mouth LLC 2025

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3-Ingredient Sausage Goulash

A super simple 20-minute meal using Italian sausage, macaroni noodles and tomato soup to make the easiest American-style goulash the whole family (especially the kids!) will love.

JUMP TO RECIPE

Real quick, before we talk about this recipe, let's go ahead and have The Goulash Conversation. You know, the argument people have any time someone says the word Goulash? 

If you don't know what I'm talking about, jump on any social media platform with a picture of what goulash is to you then watch what happens. Lawzamercy!

There are dozens of types of goulash but the two main ones are REAL Hungarian-style goulash and the American version. People either don't realize there are two (very different) types or they're just miserable people who need to work out some issues.

WHAT IS AMERICAN-STYLE GOULASH?

Also called American Chop Suey (and sometimes Johnny Marzetti or Slumgullion), American-style goulash is simply a skillet meal consisting of ground meat (usually beef), macaroni noodles and some sort of tomato sauce.

It's a far, far stretch away from traditional Hungarian goulash which is a stew with braised meat and a thick, rich sauce seasoned primarily with good quality paprika. 

You can read more about traditional goulash in my recipe post for Potato Goulash with Sausage. Also, it is DELICIOUS! 

5 REASONS I LOVE THIS RECIPE

1. It is the single easiest and fastest recipe I've ever made with the fewest ingredients and it still tastes amazing.
2. Using Italian sausage instead of ground beef means we don't need to drag out any seasonings (not even salt and pepper) or aromatics (garlic, onions, peppers, etc) because the sausage is already thoroughly seasoned.
3. My kids hate chunks of tomatoes in anything (especially when they were little) so using the tomato soup eliminates that issue.
4. The tomato soup is the tiniest bit sweet which works brilliantly with the spicy sausage. And kids love anything that has a hint of sweetness (like ketchup).
5. The leftovers heat up like a dream!

FAQ ON 3-INGREDIENT SAUSAGE GOULASH

If this is American-style goulash, why are you using Italian sausage?  Don't overthink this, Brenda. On its best day, American Goulash is one click away from Hamburger Helper or Beefaroni. It's a meal born from the need of quick and easy suppers for busy families. The sausage is heavily seasoned so it makes everything even that much quicker and easier.

Can I make this with ground beef instead of sausage?  You sure can! You'll need to season the beef, though. I'd add salt, pepper, garlic powder, onion powder and paprika but make it how you like!

Why doesn't this goulash have tomatoes in it?  Using tomato soup instead of canned tomatoes or tomato paste makes for a silky smooth, perfectly saucy backdrop for the goulash with zero effort. Plus I was going for a recipe with the fewest ingredients possible and tomato soup makes that happen!

Do I have to use tomato soup?  For this recipe, yes. I feel pretty confident you could sub one can of soup with one can of diced tomatoes but I haven't tested it. If anyone does, comment to let us know how it goes!

If the main star of traditional goulash is paprika, why is there none in this recipe?  Two reasons. One - the tomato soup is a skosh on the sweet side and so is paprika so no need to double-down. Two - the main draw of this recipe is that it only has three ingredients so I wanted to keep everything hella simple.

Can I use another type of pasta?  Absolutely, though traditional American goulash is made with macaroni noodles. You can use any small, tubular pasta.

MORE QUICK & EASY DINNER RECIPES

CUPBOARD CASSEROLE - A super quick and easy casserole recipe using canned chicken, egg noodles and cream soup – all items from your cupboard or pantry! 

HIBACHI CHICKEN & RICE SKILLET - A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and way less expensive than take-out. 

STEAK FAJITA PASTA - A stove-top recipe for perfectly cooked flank steak, peppers and onions tossed with penne pasta and a simple creamy pan sauce that’s ready in 30 minutes! 

CREAMY CHICKEN PASTA - A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy, creamy pan sauce. 

ITALIAN SAUSAGE & RICE SKILLET - A 30-minute meal with hearty sausage cooked with rice, tomatoes and Italian spices finished with fresh spinach and parmesan cheese.

CHICKEN & MUSHROOM RICE - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

Recipe for 3-Ingredient Sausage Goulash

3-Ingredient Sausage Goulash

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 2 MinCook time: 18 MinTotal time: 20 Min

A super simple 20-minute meal using Italian sausage, macaroni noodles and tomato soup to make the easiest American-style goulash the whole family (especially the kids!) will love.

Ingredients

• 1-1.25 lbs Italian sausage
• 2 cups elbow macaroni noodles (uncooked)
• 2 cans tomato soup

Instructions

1. Cook macaroni noodles in liberally salted water per manufacturer's instructions for al dente preparation. Drain noodles then set aside. 2 c. macaroni noodles
2. Meanwhile, remove casings from sausage (if applicable) then cook and crumble sausage over medium-high heat in a 12-inch skillet until nicely browned. 1-1.25 lbs sausage
3. Drain sausage. TIP: I usually lay 4-5 paper towels on the counter then pour the sausage on top so the towels absorb the grease. When I try to drain sausage in a colander I don't usually get much grease to drain off but those paper towels sure soak it up!
4. Add drained sausage and tomato soup (straight from the can, do not prepare first) to skillet then heat over medium heat until bubbling. 2 cans tomato soup
5. Stir in cooked macaroni noodles. Cook and gently stir 2 minutes then serve. NOTE: If the cooked noodles sat long enough to dry out a bit, you may need to add 1/2 soup can of water to the skillet to ensure everything is good and saucy.

Notes

• Any small tubular pasta will work but traditional American-style goulash is made with macaroni noodles.
• Use any 10-11 oz can condensed tomato soup - I use Campbell's.
• Hot or mild Italian sausage can be used but I don't recommend using sweet Italian sausage as the tomato soup leans on the sweet side.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/07/3-ingredient-sausage-goulash.html

Images and text © South Your Mouth LLC 2025

goulash, american, quick, easy, 30-minute meal, noodles, macaroni, italian sausage, tomato soup, American Chop Suey, Johnny Marzetti, Slumgullion, weeknight, dinner, supper, recipe, three, 3

Main dish, supper, dinner

American

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Six 30-Minute Pasta Recipes for Dinner

Get supper on the table quickly with these easy pasta recipes featuring dishes with steak, chicken, shrimp, ground beef and sausage!

When I need to whip up something quick AND I want something I know the whole family will dive in on, I cook one of these recipes.

Most of these recipes are made from scratch, the only exceptions being the Shrimp with Pasta (which uses a jar of prepared pasta sauce) and the Hamburger Helper knockoff (which uses cream of mushroom Soup and brown gravy mix).

I love them all but if I HAD to pick a favorite, it would probably be the Spicy Sausage & Kale Rigatoni because I absolutely love sausage, and I especially like it spicy!

Have a look and see which one might be your favorite! Or better yet, make them all!

Simply click the recipe name to be taken to the post with the full printable recipe and mote photos!

STEAK FAJITA PASTA - A stove-top recipe for perfectly cooked flank steak, peppers and onions tossed with penne pasta and a simple creamy pan sauce that’s ready in 30 minutes! 

CREAMY CHICKEN PASTA - A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy, creamy pan sauce.

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes! 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce.

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.  

Keep up with my latest shenanigans by following South Your Mouth!

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Creamy Chicken Pasta

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy, creamy pan sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 6 FAQ ON MAKING CREAMY CHICKEN PASTA
3. MORE 30-MINUTE PASTA RECIPES

I’ve been making versions of this meal for longer than I can remember! When I’m staring at a package of chicken breasts (or a pork tenderloin) and not sure what else to do, I check the fridge for whipping cream and grab a package of noodles!

I love that this recipe uses NO CREAMED SOUP and NO SOUR CREAM because I get a little bored with creamy recipes that rely too much on those ingredients. Don't get me wrong, I cook plenty that do! It's just nice to get a break from them and make something that's 100% from scratch.

I typically use either chicken or pork tenderloin, season it very generously, pan-fry it then deglaze the pan and finish the sauce with cream. I cook whatever pasta I have laying around, et voila! Supper is ready!

I decided to finally write a recipe for it today and actually took notes on quantities and amounts of ingredients so I could share it with you.

I wrote this recipe for four servings, but it can easily be modified to make more. You’ll just combine everything in a large serving bowl or use a very big skillet!

Check out the FAQ below for variations you may enjoy. I didn’t include it below but if you’d like to use pork tenderloin, simply cut one tenderloin into medallions then cook the same way as the chicken cutlets.

6 FAQ ON MAKING CREAMY CHICKEN PASTA

1. Should I use regular whipping cream or heavy?  This recipe uses regular whipping cream but either can be used. Heavy cream has a higher fat content and is typically used for whipped recipes (frosting, pies, etc.), whereas regular whipping cream is usually used for sauces. If using heavy cream, consider adding 2 tablespoons more hot pasta broth when making the recipe.

2. How do you cut whole chicken breasts into cutlets?  Keep in mind that you’re reducing the thickness by half, not the length or width. Press the breast flat with one hand, angling the thicker end toward the hand you’ll be cutting with. Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface. Continue the cut all the way through the breast.

3. Can I just cut the chicken into bite-sized pieces before cooking?  Technically, yes but the chicken will brown better (yielding a tastier sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest before cutting.

4. Then why are we cutting the chicken into cutlets?  It takes a long time to cook a whole, thick chicken breast in an open skillet. By reducing the thickness of the breasts, they will cook all the way through much quicker and not be at risk of burning on the outside from the time it would take to cook all the way through.

5. Can I add mushrooms, onions and/or peppers?  Heck yeah! Sauté in the pan after then chicken has been removed. You can leave the veggies in the pan while the sauce is made or you can remove them to add back with the chicken (I’d recommend the latter). 

6. Can I use a prepared spice blend (cajun, blackening, Italian, etc.) instead of the recipe listed here?  Maybe. The only way to ensure the dish isn’t too salty (or not salty enough) is to use the blend I have listed here. It would be hard to predict how much of another seasoning blend to use to properly season the dish.

A FEW RECIPE NOTES WORTH READING

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.

MORE 30-MINUTE PASTA RECIPES FOR DINNER

STEAK FAJITA PASTA - A stove-top recipe for perfectly cooked flank steak, peppers and onions tossed with penne pasta and a simple creamy pan sauce that’s ready in 30 minutes! 

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes! 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce.

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.

Recipe for How to Cook Creamy Chicken Pasta

Creamy Chicken Pasta

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy creamy pan sauce.

Ingredients

Creamy Chicken Pasta:

• 2 large chicken breasts
• Spice Blend (see below)
• 3 tablespoons olive oil
• 4 heaping cups egg noodles (uncooked)
• 4 cups chicken broth
• 1 pint whipping cream
• 1/4 cup chopped fresh parsley (optional)

Spice Blend:

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Instructions

1. Cut chicken breasts into 4 cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, Half of Spice Blend
2. Bring chicken broth to a boil in a wide pot. Add noodles, cover, then cook per manufacturer’s instructions for al dente preparation, stirring occasionally. Before draining, reserve 1/2 cup hot pasta broth. 4 c each broth and noodles
3. While noodles are cooking, heat oil in a large skillet over medium-high heat until shimmering. Cook chicken cutlets on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned. Remove chicken to a cutting board. 3 Tbsp oil
4. Add 1/2 cup hot pasta broth to skillet to deglaze the pan. Cook and stir over high heat until liquid is reduced by half.
5. Stir in whipping cream and reserved half of spice blend. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, Half of Spice Blend
6. Meanwhile, cut chicken into bite-sized pieces and chop parsley if using.
7. When sauce is ready, set aside 1/2 cup sauce, then stir cooked noodles into pan with remaining sauce. Top sauced noodles with chicken then spoon reserved 1/2 cup sauce over chicken. Garnish with chopped parsley then serve immediately. 1/4 c chopped parsley

Notes

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/05/creamy-chicken-pasta.html

Images and text © South Your Mouth LLC 2025

chicken, breasts, noodles, pasta, buttered, creamy, creamy, pan sauce, cajun, easy, 30-minute, 30-min, quick, supper, dinner, recipe, heavy cream, whipping cream, no creamed soup, no sour cream, best, alfredo

dinner

American, Cajun

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Creamy Primavera Pasta Salad

Crisp vegetables, seasoned pasta and a creamy dressing come together in a flavor-packed salad made easy with ranch and Italian dressing mixes.

JUMP TO RECIPE

Remember that Pampered Chef veggie pizza appetizer recipe? It had a cooked and cooled crescent roll crust with a slathering of ranch-seasoned cream cheese then it was topped with fresh chopped vegetables? I always loved that. 

Well, it's exactly what came to mind when I had a pasta salad side from a local restaurant recently. The place was relatively dark and I didn't exactly study the salad before I put a forkful in my mouth. I was expecting the usual veggies and a vinaigrette so I was surprised to find a creamy dressing and bits of fresh broccoli and carrots. 

I liked it. A lot. So much so that I was still thinking about it the next day.

I mean, who ever got excited about raw broccoli? There was just something about the crisp, fresh, tiny bits of it that paired so perfectly with the soft pasta and creamy dressing. 

I don't remember which other veggies were in the salad I tasted but since something about it reminded me of that Pampered Chef classic, I decided to add carrots and red peppers to mine. Since I already had green broccoli, I decided to use red onion instead of the traditional scallions.

I was really conflicted about which way I wanted the dressing to lean. I definitely wanted some Ranch action but I was kinda leaning toward a creamy Italian too because these veggies combined with pasta just scream pasta primavera to me!

So I decided to employ the trick step that makes my recipe for The BEST Creamy Macaroni Salad so flavorful. I seasoned the cooked and rinsed pasta first before adding anything else so it could soak up a ton of flavor on its own. 

I used a dry packet of Italian dressing mix to season the pasta then used a packet of ranch to make the dressing for the salad.

The combination of Italian and Ranch was perfect for this! I got that Pampered Chef recipe vibe I wanted and the primavera taste all in one. It was a gamble to combine the two but I'm so glad I did because this stuff is so good!

That's the thing folks may not realize about food bloggers... well, the real food bloggers (not the AI garbage mongers with fake photos, computer-generated word vomit and random recipes lifted out of God knows where). Sometimes we test new recipe ideas and they're not great.

I make stuff sometimes that I never share with y'all. I'll have an idea for a recipe, go buy all the ingredients, hash out a recipe, cook it and... it's just not worth sharing. Even if it looks amazing, if I'd never cook it again or serve it to someone else, I don't publish it.

So, when I do love it and I completely created it out of my own head, I get super excited! I mean, it's not art or music or anything, but I did create it and it feels so great when I get a little confirmation that, hey, I am good at this!

A FEW RECIPE NOTES

• You can make this ahead of time (up to 2 days) but DO NOT stir in the veggies until the day you're ready to serve so the veggies stay crisp.
• When preparing ahead of time, the pasta may soak up the creamy dressing and look a bit dry. If this happens, simply stir in more mayo or a combination of mayo and prepared ranch dressing (creamy Italian dressing will work as well) before adding the veggies.
• This recipe is BEST when the veggies are diced/chopped pretty small (see photo below). These are sturdy vegetables so you don't want big chunks to dominate an otherwise perfect mouthful of pasta salad.

• Use whichever vegetables you enjoy best. I generally try to choose vegetables that can be cooked and can be found in Italian cuisine (like you might find in a traditional hot pasta primavera entree). 
• Use a box grater for the carrots or dice very fine.
• I prefer the Zesty Italian dressing mix from Good Seasons over the regular Italian because it has less sugar. The regular mix is decidedly sweet which isn't great for creamy dressings. 
• Any ranch dressing mix will work (buttermilk, restaurant-style, etc.). Just make sure you get the dressing mix and not the dip.

TWO OTHER PASTA SALADS I LOVE SO, SO MUCH!

I can't tell you which one of the three I like best because they're each very different! This recipe you're reading now and the two below are, hands-down, my absolute favorites and everyone ALWAYS asks for the recipe!

The BEST Creamy Macaroni Salad - A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference! 

Overnight Pasta Salad - Absolutely amazing pasta salad made by mixing cooked pasta with prepared Italian dressing AND dry Italian dressing seasoning mix to marinate overnight. 

Recipe for Creamy Primavera Pasta Salad

Creamy Primavera Pasta Salad

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Crisp vegetables, seasoned pasta and a creamy dressing come together in a flavor-packed salad made easy with ranch and Italian dressing mixes.

Ingredients

• 1 lb penne pasta
• 1 red pepper
• 1/2 red onion
• 1.5 cups chopped broccoli
• 1 cup grated carrot
• 1 packet dry Italian dressing mix
• 1 packet dry ranch dressing mix
• 1 cup mayonnaise

Instructions

1. Cook pasta in salted water per manufacturer's instructions then drain. Rinse in cold water then drain again.
2. Add pasta to a large mixing bowl then stir in dry Italian dressing mix. Set aside.
3. Meanwhile, dice red pepper and onion, chop broccoli and grate carrot. Aim for a very small dice/chop on all veggies.
4. Combine mayo and dry ranch dressing in a separate bowl, stir well, then fold into pasta until well combined.
5. Stir in veggies then refrigerate until ready to serve.

Notes

• You can make this ahead of time (up to 2 days) but DO NOT stir in the veggies until the day you're ready to serve so the veggies stay crisp.
• When preparing ahead of time, the pasta may soak up the creamy dressing and look a bit dry. If this happens, simply stir in more mayo or a combination of mayo and prepared ranch dressing (creamy Italian dressing will work as well) before adding the veggies.
• Use a box grater for the carrots or dice very fine.
• I prefer the Zesty Italian dressing mix from Good Seasons over the regular Italian because it has less sugar. The regular mix is decidedly sweet which isn't great for creamy dressings. 
• See more tips and suggestions in the article above the recipe card!

https://www.southyourmouth.com/2025/05/creamy-primavera-pasta-salad.html

Images and text © South Your Mouth LLC 2025

pasta, salad, primavera, creamy, italian, ranch, dressing, broccoli, pampered chef, veggie pizza, best, easy, side side, potluck

side dish, salad

American

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