Late Summer Pasta Salad
A delicious late summer pasta salad, marinated in a tasty tangy yet sweet dressing with all the flavors of summer.
Equipment
Ingredients
Salad
- 8 Ounces Cavatappi Pasta
- ½ Cup Red Onion sliced
- 1 Each Yellow Bell Pepper chopped
- 1 Cup Grape Tomatoes sliced in half
- 1 Each Carrots peeled and julienned
- ½ Cup Whole Kernel Corn
- ½ Cup Radishes sliced
- ½ Cup Feta Cheese crumbled
- 2 Tablespoons fresh Parsley chopped
Dressing
- ¾ Cup Mayonnaise
- ¼ Cup Sour Cream
- 2 Tablespoons Sweet Pickles diced
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Dijon Mustard
- ¼ teaspoon Salt
- 2 Cloves Garlic minced
Instructions
- Cook the pasta per the package instructions. Immediately drain and rinse under cold water so the the noodles don’t overcook.8 Ounces Cavatappi Pasta
- Chop the red onion, bell pepper, tomatoes, carrot and radishes.½ Cup Red Onion, 1 Each Yellow Bell Pepper, 1 Cup Grape Tomatoes, 1 Each Carrots, ½ Cup Radishes
- Place all the salad ingredients into a large bowl and set aside.½ Cup Whole Kernel Corn, ½ Cup Feta Cheese, 2 Tablespoons fresh Parsley
- In a small mixing bowl add the mayonnaise, sour cream, sweet pickles, apple cider vinegar, sugar, mustard, salt and garlic and mix well with a small whisk.¾ Cup Mayonnaise, ¼ Cup Sour Cream, 2 Tablespoons Sweet Pickles, 2 Tablespoons Apple Cider Vinegar, 1 Tablespoon Granulated Sugar, 1 Tablespoon Dijon Mustard, ¼ teaspoon Salt, 2 Cloves Garlic
- Pour all over the salad ingredients then take salad utensils and mix into the salad until all the noodles and ingredients have been evenly coated with the dressing.
- Serve.
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Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 22mg | Sodium: 394mg | Fiber: 2g | Sugar: 5g
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