Pink Cadillac Pasta Salad
A creamy, tangy pasta salad that’s perfect for summer picnics and gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
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: Bring a large pot of salted water to a boil, and add your cavatappi pasta. Cook until al dente, typically about 7-9 minutes. Drain the pasta and rinse it under cold water.
- Mix the dressings: In a mixing bowl, combine mayo, sour cream, white vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.
- Combine the ingredients: In a large bowl, add the cooled pasta, diced red bell pepper, diced celery, finely diced red onion, and carrot. Gently toss to combine.
- Dress the salad: Pour the dressing over the pasta and veggies, folding gently until well coated.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Add cooked chicken, bacon, or chickpeas for a protein boost, or mix in fresh herbs for added flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: pasta salad, creamy salad, summer recipe, picnic food