Pink Cadillac Pasta Salad - Creamy, Tangy, and Picnic-Perfect
This delightful pasta salad is creamy and tangy, perfect for potlucks and barbecues, delivering a punch of flavor with every bite.
Ingredients
Pasta and Dressing Ingredients
- 1 pound cavatappi pasta Cooked until just al dente
- 1 cup mayonnaise For creaminess
- 1 cup sour cream Adds tang
- 2 tablespoons white vinegar For dressing
- 2 teaspoons Dijon mustard For flavor balance
- 1 teaspoon sugar To soften the dressing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetable Ingredients
- 1 cup diced red bell pepper
- 1 cup diced celery Adds crunch
- 1/2 cup finely diced red onion Optional based on taste
- 1/2 cup finely diced carrot
Instructions
Cooking the Pasta
- Cook the cavatappi pasta in salted water until just al dente. Drain and rinse under cold water to stop cooking. Chill completely.
Making the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
Combining Ingredients
- Toss chilled pasta with a splash of vinegar or lemon juice to add tang and prevent soaking.
- Add two-thirds of the dressing to the pasta and mix gently to coat. Let it rest for 10–15 minutes to absorb.
- Fold in the red bell pepper, celery, red onion, and carrot, stirring just enough to combine.
- Add the remaining dressing to adjust creaminess to your liking. Taste and adjust salt or vinegar if needed.
- Refrigerate for at least 2–4 hours before serving, or overnight for deeper flavor.
- Stir before serving. Garnish with paprika or fresh herbs if desired.
Notes
Make it a day ahead for the best flavor. The textures mellow and become very agreeable. The salad is forgiving and can accommodate ingredient swaps to suit your preferences.