Pink Cadillac Pasta Salad (Printable Version)
Vibrant cold pasta with juicy 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)
# Directions:
01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - Combine halved cherry tomatoes, diced red bell pepper, sliced red onion, diced cucumber, and chopped celery in a large mixing bowl.
03 - Whisk together mayonnaise, sour cream, ketchup, pickle juice (or vinegar), Dijon mustard, smoked paprika, garlic powder, salt, and pepper until smooth and uniformly pink.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over pasta and toss gently until all ingredients are evenly coated.
05 - Fold in chopped parsley and shredded cheddar cheese if using. Mix carefully to avoid crushing pasta.
06 - Refrigerate for at least 1 hour to allow flavors to meld. Serve cold, garnished with additional parsley if desired.
# Expert Hints:
01 -
- The creamy pink dressing is oddly addictive and keeps everyone guessing what makes it so good
- It travels beautifully and actually tastes better after the flavors hang out together for a while
02 -
- Rinse your pasta thoroughly under cold water or it will keep cooking and turn mushy
- The salad needs at least an hour in the fridge for the dressing to really soak into everything
03 -
- Taste the dressing before adding it to the salad and adjust the seasoning, the ketchup sweetness varies by brand
- Cut your vegetables slightly larger than you think you should, they shrink a bit once they marinate in the dressing