Morning everyone, have I got a tasty dish for you!! Here in the south pasta salad is pretty much the norm, just like mac–n–cheese, you can’t have a cook out or picnic without pasta salad. This can be made with any pasta you prefer, I personally love using rotini(cork screw shaped pasta). I love how the mayo gets down in and all around the pasta making sure that each bite is flavor packed! This is the easiest recipe I’ve made yet, not a whole lot of ingredients and it’s best to make this up the day before to allow the flavors to blend.
Creamy Pasta Salad
Day Before Serving:
3 celery stalks, diced or chopped
1/2 onion, minced or chopped
2 cups mayo
salt and pepper to taste
On the day of serving:
2 cups Dreamfields pasta, cooked and drained
1/2 large tomato, diced
Slice celery into four strips and dice thinly. You can cut this as thick or as big as you like, me I like smaller bits.
Mince or chop the 1/2 onion. Add both celery and onion to a large bowl. Season with three healthy pinches of salt and black pepper. You may need to reseason later.
2 cups of mayo sounds like a lot, you can use less if you like but note it will be dryer and less creamy. When I was short on mayo I have added sour cream to make up the difference. That’s really good too and helps with the creaminess! Let this sit in the fridge, covered, overnight. It will let the celery and onion mellow out. On the day of serving, boil up 2 cups pasta in salted water. Cook pasta til it’s al dente. Softer pasta won’t hold up when stirred or stabbed with a fork.
Drain pasta and shock it in some icy water. Drain again really well and gently stir into mayo mixture. Remove pulp from 1/2 tomato and dice or you can use cherry tomatoes cut in half which I’ve done before too! Smaller tomatoes are preferred since you don’t have to go the extra step in removing the pulp. Reseason if needed and serve immediately!
And there you have it! A creamy bowl of pasta salad that’s perfect for any cook out, picnic, or just because you want some!
Have a blessed day!
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