Pasta Salad Like The Shed
From the Kitchen ofPublished: March 29, 2009
I love pasta salad. Any kind. It is another one of those dishes that I have no loyalty to though, so I love switching it up, different veggies, different dressing bases. This one is a mayonnaise based pasta salad and my interpretation of the one served at our local favorite BBQ joint, The Shed.
If you're a Shed Head, be sure to check out my Cold Baked Potato Salad and my Fall Off the Bone Oven Baked Spareribs with Sweet & Spicy Homemade Sauce. It's not their recipe - just my take on them - but pretty darned good.
Want a pasta salad made with no mayonnaise? Click here for my Tri-Color Rotini Pasta Salad with Shrimp & Italian Dressing.
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Creamy Pasta Salad
From the Kitchen of Deep South Dish
1 pound of shell shaped or corkscrew pasta
Olive oil, enough to generously coat noodles
The Sauce
1 cup of mayonnaise (more or less according to
how wet ya like it!)
1 cup of sour cream
1 tablespoon of apple cider vinegar
1/4 cup of white sugar
15 turns of the pepper grinder
1 teaspoon of onion powder
1/2 tablespoon of salt
1 teaspoon garlic salt
2 teaspoons of Dijon or Creole mustard
The Salad
1 green bell pepper, chopped
1/2 of a medium red onion, chopped
1 can of black olives, sliced in half
8 ounces of cheddar cheese, shredded
Couple splashes of milk, optional
1 medium tomato, seeded and chopped
4 slices of bacon, cooked and crumbled
Boil the pasta according to package direction; drain, rinse well and set aside to dry. Toss with a light sprinkling of olive oil to thinly coat the pasta.
Combine the remaining sauce ingredients, add pasta and stir well. Add the bell pepper, red onion, black olives and cheese and mix well. Add a splash of milk if desired, and stir until creamy, adding additional milk as needed. Cover and refrigerate for several hours or overnight.
Just prior to serving, add the chopped tomato, stir and serve with a sprinkle of the crumbled bacon on top.
Note: To make this Lent friendly, omit the bacon.
Source: http://www.deepsouthdish.com
Check These Out Too!
Tri-Color Italian Rotini Salad
Shrimp and Macaroni Salad
Everyday Mac and Cheese
.
9 comments:
One of my fav o'rite things about summer is pasta salads in most any form!
Hey, gal, I posted about your most awesome nanner puddin' today! ;D
So glad you made it! That's true comfort food to the core if ya ask me. I think I could eat a bucketload of the custard by itself, and it is SO much better than using pudding. Not that there's anything wrong with using pudding too - it's just a different taste altogether.
Yeah, pasta salad really speaks to summer doesn't it? I love trying different dressings so I can't wait to see everybody else's recipes!!
This looks amazingly delicious! I want to try it. Everything is delicious looking.
Thanks!!
Just came across your site & being a Southern girl, I'll def be back. This looks delish! :)
Heather
The Gift Closet
www.thegiftcloset.blogspot.com
Fixing to make this up ahead for tomorrow. Should I add the cheese today or wait and add it tomorrow? Thanks for such a great blog. I love your recipes ;)
Thanks so much Jamie!! On the cheese, either way is fine - I add it in when I make it, but it won't affect the flavor if you wait to add it tomorrow either. I prefer to wait on the tomatoes because refrigeration changes their texture, plus they tend to sometimes contribute water to the salad - but some folks just add them in when they make it too!
Being a total foodie, I'm a girl from So Calif that moved to Kentucky for 17 years and fell totally in love with the food. I love, love, love this site! I feel like I've died and gone to recipe heaven! Thanks so much!
Thank you Lori!! I'll be honest with ya - I'm a born and bred southerner who has never lived outside of the south so southern food is all I know!! Glad that you are enjoying the site and hope that you continue to visit. Have a great weekend & thanks so much for taking the time to comment - I appreciate that!
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