Description
A refreshing and filling pasta salad with a creamy, tangy dressing, perfect for picnics and summer barbecues.
Ingredients
Scale
- 1 pound cavatappi pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup finely diced red onion
- 1/2 cup finely diced carrot
Instructions
- Cook the Pasta by boiling a large pot of salted water and cooking the cavatappi until just al dente. Drain and rinse under cold water, then chill completely.
- Make the Dressing by combining mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, kosher salt, and black pepper in a large bowl; whisk until smooth and creamy.
- Toss in a Splash of Tang by drizzling a little vinegar or fresh lemon juice over the chilled pasta.
- Combine the Pasta and Dressing, adding about two-thirds of the dressing to the pasta and mix gently; let rest for 10-15 minutes.
- Fold in the Vegetables, gently incorporating diced red bell pepper, celery, red onion, and carrot into the mixture.
- Adjust the Creaminess by adding the remaining dressing to your preferred level and tasting for seasoning adjustments.
- Chill Before Serving for at least 2-4 hours, preferably overnight for the best flavor.
- Final Touches: Stir the salad and garnish with paprika or fresh herbs before serving.
Notes
For best results, make the salad a day in advance and adjust seasoning before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg