Sunday, March 29, 2009

Creamy Pasta Salad

A creamy pasta salad, made with shell pasta, bell pepper, red onion, black olives, cheddar cheese, tomato and bacon and tossed with a mayo, sour cream, vinegar dressing, seasoned with onion powder, garlic salt.

Creamy Pasta Salad

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 a local favorite BBQ joint.

Check out my takes on Cold Baked Potato Salad and my Fall Off the Bone Oven Baked Spareribs with Sweet & Spicy Homemade Sauce.

Looking for a pasta salad made with no mayonnaise? Click here for my Tri-Color Rotini Pasta Salad with Shrimp & Italian Dressing.

Here's how to make this creamy pasta salad.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Creamy Pasta Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 2 hours | Yield: About 6 to 8 servings

Ingredients
  • 1 pound of shell shaped or corkscrew pasta
  • Olive oil, optional
For the Dressing:
  • 1 cup of mayonnaise
  • 1 cup of sour cream
  • 1 tablespoon of apple cider vinegar
  • 1/4 cup of granulated sugar
  • 1/2 teaspoon of freshly cracked black pepper
  • 1 teaspoon of onion powder
  • 1/2 tablespoon of kosher salt
  • 1 teaspoon garlic salt
  • 2 teaspoons of Dijon or Creole mustard
For 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
Instructions

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.

Source: http://www.deepsouthdish.com

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Posted by on March 29, 2009
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9 comments:

  1. 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

    ReplyDelete
  2. 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!!

    ReplyDelete
  3. This looks amazingly delicious! I want to try it. Everything is delicious looking.

    ReplyDelete
  4. 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

    ReplyDelete
  5. 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 ;)

    ReplyDelete
  6. 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!

    ReplyDelete
  7. 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!

    ReplyDelete
  8. 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!

    ReplyDelete

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