Description
This Pink Cadillac Pasta Salad is a vibrant and creamy dish perfect for picnics and gatherings. Featuring al dente cavatappi pasta tossed in a tangy, creamy dressing made from mayonnaise, sour cream, and Dijon mustard, it’s loaded with crunchy fresh vegetables like red bell pepper, celery, red onion, and carrot. Chilled to meld the flavors and keep the veggies crisp, this salad offers a colorful, flavorful, and refreshing side that everyone will love.
Ingredients
Scale
Pasta
- 8 ounces Cavatappi pasta
Dressing
- 1 cup Mayonnaise (can substitute with Greek yogurt)
- 1/2 cup Sour cream (can substitute with Greek yogurt)
- 2 tablespoons White vinegar (lemon juice as alternative)
- 1 tablespoon Dijon mustard (regular mustard as substitute)
- 1 tablespoon Sugar (optional)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground recommended)
Vegetables
- 1 cup Red bell pepper (yellow or orange bell pepper as substitute)
- 1 cup Celery, diced
- 1/2 cup Red onion (leeks as milder alternative)
- 1 cup Carrot, diced
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add cavatappi pasta and cook until al dente, about 8-10 minutes.
- Drain and chill pasta: Drain the pasta and rinse under cold water to stop cooking. Chill completely to prepare for mixing.
- Prepare dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, kosher salt, and black pepper until smooth and creamy.
- Toss pasta with vinegar: Once pasta is fully cooled, toss it lightly with a splash of vinegar or lemon juice to brighten the flavor and prevent sticking.
- Add dressing to pasta: Pour two-thirds of the creamy dressing onto the pasta and mix well to coat evenly. Let the salad rest for 10-15 minutes to absorb flavors.
- Incorporate vegetables: Gently fold in diced red bell pepper, celery, red onion, and carrot, taking care to keep the veggies crunchy.
- Adjust creaminess and seasoning: Add remaining dressing as needed to achieve desired creaminess, adjusting salt and vinegar for balance.
- Refrigerate: Cover the salad and refrigerate for at least 2 to 4 hours or ideally overnight to allow flavors to meld.
- Serve and garnish: Before serving, give the salad a light stir and garnish with paprika or fresh herbs like parsley or dill for added color and flavor.
Notes
- Substitute mayonnaise or sour cream with Greek yogurt for a lighter, tangier dressing.
- Lemon juice works well as a refreshing alternative to white vinegar in the dressing.
- If preferred, omit sugar for a less sweet salad.
- To keep vegetables crunchy, fold them in last and avoid overmixing.
- Chilling the pasta salad overnight enhances the flavors and texture.
- Use fresh herbs like parsley or dill as garnish to complement the salad’s freshness.
- This salad is best served cold, making it ideal for picnic or potluck events.
