Pink Cadillac Pasta Salad Recipe

Introduction

Pink Cadillac Pasta Salad is a creamy, tangy dish loaded with colorful vegetables and perfectly cooked cavatappi pasta. It’s a refreshing side that’s ideal for picnics, potlucks, or casual dinners.

Ingredients

• 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

1. Step 1: Cook the cavatappi pasta in salted water until just al dente. Drain and rinse under cold water to stop the cooking process. Chill completely.
2. Step 2: In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
3. Step 3: Toss the chilled pasta with a splash of vinegar or lemon juice to add tang and prevent it from soaking up too much dressing.
4. Step 4: Add two-thirds of the dressing to the pasta and mix gently to coat. Let it rest for 10–15 minutes to absorb the flavors.
5. Step 5: Fold in the red bell pepper, celery, red onion, and carrot, stirring just enough to combine.
6. Step 6: Add the remaining dressing to adjust creaminess to your liking. Taste and adjust salt or vinegar if needed.
7. Step 7: Refrigerate the pasta salad for at least 2–4 hours before serving, or overnight for deeper flavor.
8. Step 8: Stir before serving and garnish with paprika or fresh herbs if desired.

Tips & Variations

• Use whole grain or gluten-free pasta for a healthier or dietary-friendly option.
• Add chopped fresh herbs like parsley or dill for extra freshness.
• For a tangier boost, substitute some white vinegar with apple cider vinegar or lemon juice.
• Include diced cucumbers or cherry tomatoes for more texture and color.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and it may require a little extra dressing or a splash of vinegar to refresh the flavors when reheating or serving cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, in fact, chilling the salad for several hours or overnight helps the flavors meld beautifully, making it taste even better the next day.

Can I use a different type of pasta?

Absolutely! While cavatappi holds the dressing well, other shapes like rotini, fusilli, or shells work great too.

Pink Cadillac Pasta Salad Recipe

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★★★★★

4.8 from 107 reviews

Pink Cadillac Pasta Salad is a creamy, tangy, and colorful pasta dish featuring cavatappi pasta coated in a smooth dressing made from mayonnaise, sour cream, and Dijon mustard. Combined with crisp red bell pepper, celery, red onion, and carrot, this salad is perfect for picnics, barbecues, or as a refreshing side dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound cavatappi pasta

Dressing

• 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

Vegetables

• 1 cup diced red bell pepper
• 1 cup diced celery
• 1/2 cup finely diced red onion
• 1/2 cup finely diced carrot

Instructions

1. Cook the pasta: Cook the cavatappi pasta in salted boiling water until just al dente. Drain and rinse under cold water to stop the cooking process. Chill the pasta completely.
2. Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, kosher salt, and black pepper until the mixture is smooth and well combined.
3. Prepare pasta for dressing: Toss the chilled pasta with a splash of vinegar or lemon juice to add extra tang and prevent the pasta from soaking up too much dressing.
4. Mix pasta with most of the dressing: Add two-thirds of the dressing to the pasta and gently toss to coat evenly. Allow it to rest for 10 to 15 minutes so the flavors meld and the pasta absorbs some of the dressing.
5. Add vegetables: Fold in the diced red bell pepper, celery, red onion, and carrot, stirring just enough to combine without crushing the vegetables.
6. Adjust creaminess: Add the remaining dressing to the pasta salad to reach your preferred creaminess. Taste and adjust the seasoning with additional salt or vinegar if needed.
7. Chill: Refrigerate the pasta salad for at least 2 to 4 hours or preferably overnight to enhance the flavors.
8. Serve: Stir the salad before serving. Optionally, garnish with a sprinkle of paprika or fresh herbs like parsley or chives for extra color and flavor.

Notes

• Make sure to rinse the pasta with cold water after cooking to stop it from continuing to cook and to keep the pasta from sticking together.
• Letting the salad rest in the refrigerator allows the flavors to fully develop and meld together.
• Adjust vinegar and salt to your taste preference for the right balance of tanginess and seasoning.
• This salad can be garnished with paprika or fresh herbs for an attractive presentation.
• Use fresh vegetables for the best crunch and flavor.
• Store leftovers covered in the refrigerator and consume within 3 days for best quality.

Keywords: pasta salad, creamy pasta salad, cavatappi, picnic recipes, barbecue side dish, cold pasta salad