Pink Cadillac Pasta Salad (Printer-friendly)
Colorful pasta with vegetables in creamy pink dressing. Ideal for gatherings and outdoor meals.
# 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)
# How to Make It:
01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, red bell pepper, red onion, cucumber, and celery.
03 - In a separate bowl, whisk together mayonnaise, sour cream, ketchup, pickle juice (or vinegar), Dijon mustard, smoked paprika, garlic powder, salt, and pepper until smooth and pink in color.
04 - Add the cooled pasta to the vegetables. Pour the dressing over and toss until everything is evenly coated.
05 - Gently stir in chopped parsley and cheddar cheese if using.
06 - Chill in the refrigerator for at least 1 hour before serving for best flavor.
07 - Serve cold, garnished with extra parsley if desired.
# Expert Tips:
01 -
- The pink Cadillac dressing hits every note—creamy, tangy, with just enough sweetness from the ketchup to make it utterly addictive
- This salad actually gets better as it sits, making it the ultimate make-ahead dish for lazy weekends
02 -
- Rinse that pasta thoroughly with cold water—warm pasta makes the dressing melt into a weird, watery mess
- The salad needs at least an hour in the fridge, but three hours is even better for flavor development
03 -
- Pickle juice is not optional in my book—it is what makes people ask what is in this dressing
- Cut your vegetables slightly smaller than you think you should—big chunks make messy eating