Description
Pink Cadillac Pasta Salad is a vibrant, creamy dish perfect for summer picnics and potlucks.
Ingredients
Scale
- 8 ounces Cavatappi Pasta
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tablespoon White Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Sugar
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 cup Red Bell Pepper
- 1 cup Celery
- 1/2 cup Red Onion
- 1 Carrot
Instructions
- Begin by boiling cavatappi pasta in a large pot of salted water, cooking until al dente. Once done, drain and rinse with cold water to stop the cooking process and chill completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.
- Gently toss the chilled pasta with a splash of vinegar or lemon juice to infuse a bit of tanginess into the dish.
- Add two-thirds of the prepared dressing to the pasta. Mix gently and allow it to rest for 10–15 minutes.
- Fold in the diced red bell pepper, celery, red onion, and carrot. Stir carefully to keep the veggies crisp.
- Add the remaining dressing to the pasta salad to adjust creaminess. Taste and tweak seasoning if necessary.
- Cover the salad and refrigerate for at least 2–4 hours, or overnight.
- Before serving, give the salad a gentle stir and garnish with paprika or fresh herbs.
Notes
- Adjust salt and pepper according to your taste.
- Can be made a day in advance for better flavor.
- Substitutes for the ingredients can be used based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 gram
- Sodium: 300 milligrams
- Fat: 24 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 15 milligrams