Description
A creamy, tangy, and color-packed pasta salad that balances bold flavor, bright acidity, and crisp vegetables. Designed to stay fresh and vibrant whether served at picnics, potlucks, or weekday lunches.
Ingredients
- 1 pound cavatappi pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup finely diced red onion
- 1/2 cup finely diced carrot
Instructions
1. Cook the cavatappi pasta in salted water until just al dente. Drain and rinse under cold water to stop cooking. Chill completely.
2. In a large bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
3. Toss chilled pasta with a splash of vinegar or lemon juice to add tang and prevent soaking.
4. Add two-thirds of the dressing to the pasta and mix gently to coat. Let it rest 10–15 minutes to absorb.
5. Fold in the red bell pepper, celery, red onion, and carrot, stirring just enough to combine.
6. Add the remaining dressing to adjust creaminess to your liking. Taste and adjust salt or vinegar if needed.
7. Refrigerate at least 2–4 hours before serving, or overnight for deeper flavor.
8. Stir before serving. Garnish with paprika or fresh herbs if desired.
Notes
For best results, cool pasta fully before adding dressing to prevent sogginess.
Reserve some dressing for a quick refresh before serving, especially if made ahead.
Greek yogurt can replace sour cream, but choose full-fat for best texture.