Pink Cadillac Pasta Salad (Printable)
Vibrant creamy pasta with cherry tomatoes, red peppers, and tangy pink dressing. Ideal for picnics and gatherings.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 oz rotini or fusilli pasta
02 - 1 cup cherry tomatoes, halved
03 - 1 cup diced red bell pepper
04 - 1/2 cup thinly sliced red onion
05 - 1 cup diced cucumber
06 - 1/2 cup chopped celery
→ Pink Cadillac Dressing
07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tbsp ketchup
10 - 2 tbsp pickle juice or red wine vinegar
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - Salt and black pepper, to taste
→ Garnishes
15 - 2 tbsp chopped fresh parsley
16 - 1/2 cup shredded sharp cheddar cheese (optional)
# How To Make It:
01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, red bell pepper, red onion, cucumber, and celery.
03 - In a separate bowl, whisk together mayonnaise, sour cream, ketchup, pickle juice (or vinegar), Dijon mustard, smoked paprika, garlic powder, salt, and pepper until smooth and pink in color.
04 - Add the cooled pasta to the vegetables. Pour the dressing over and toss until everything is evenly coated.
05 - Gently stir in chopped parsley and cheddar cheese if using.
06 - Chill in the refrigerator for at least 1 hour before serving for best flavor.
07 - Serve cold, garnished with extra parsley if desired.
# Expert Tips:
01 -
- The dressing strikes that perfect balance between creamy and tangy, clinging to every spiral of pasta
- It travels beautifully and actually tastes better after the flavors have time to mingle in the fridge
- You can prep everything in under thirty minutes and let the refrigerator do the rest of the work
02 -
- Rinse the pasta thoroughly or the residual heat will wilt your crunchy vegetables and thin out your dressing
- The salad will seem a bit dry right after mixing but the pasta absorbs dressing as it chills, so do not be tempted to add more immediately
03 -
- Use the best quality pickles you can find because their juice becomes the backbone of the dressing
- Cut your vegetables slightly larger than you think you should—they shrink a bit once dressed and chilled