Description
A delightful pasta salad featuring creamy dressing, fresh vegetables, and vibrant flavors, perfect for picnics and gatherings.
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
- ½ teaspoon black pepper
- 1 cup diced red bell pepper
- 1 cup diced celery
- ½ cup finely diced red onion
- ½ cup finely diced carrot
Instructions
- Cook the cavatappi pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then chill completely.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Add a splash of vinegar or a squeeze of lemon juice to the chilled pasta.
- Pour two-thirds of the dressing over the pasta, gently folding to coat the pasta. Allow to rest for 10–15 minutes.
- Fold in the diced red bell pepper, celery, red onion, and carrot.
- Add the remaining dressing to achieve desired creaminess, adjusting with salt or more vinegar if needed.
- Refrigerate for 2–4 hours to let the flavors meld, or overnight for deeper flavor.
- Stir before serving and garnish with paprika or fresh herbs if desired.
Notes
Make ahead for better flavor; store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg