Description
A creamy and tangy pasta salad that’s perfect for summer picnics and potlucks.
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 Cavatappi: In a large pot, boil salted water and add the cavatappi. Cook until just al dente, about 7–9 minutes. Drain and rinse the pasta under cold water to stop the cooking process. Allow it to cool completely.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and black pepper. Mix until smooth and creamy.
- Toss the Pasta: Drizzle a splash of vinegar or lemon juice over the chilled pasta to add a hint of tang and prevent it from soaking up too much of the dressing.
- Combine Everything: Add two-thirds of the dressing to the cooled pasta. Gently fold the pasta to coat it evenly. Let it sit for about 10–15 minutes so the pasta absorbs some of the dressing.
- Add the Veggies: Stir in the diced red bell pepper, celery, red onion, and carrot. Combine gently to ensure even distribution without breaking the pasta.
- Adjust Creaminess: Pour in the remaining dressing according to your preferred creaminess. Taste, then adjust salt or vinegar to your liking.
- Chill: Refrigerate the salad for at least 120–240 minutes before serving, but overnight is even better for deeper flavor.
- Serve: Stir the salad before serving and garnish with a sprinkle of paprika or fresh herbs if desired.
Notes
This salad is better if made ahead of time, allowing flavors to meld. Store in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pasta salad, summer salad, picnic recipe