Creamy Pasta Salad
Try this Creamy Pasta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 2 thinly sliced green onions
- 1/4 cup diced red bell pepper
- 1/4 teaspoon seasoning salt
- 1/4 cup diced green bell pepper
- 8 ounce macaroni (elbow for the real southern way) but i used conchigliette (small sea shells) and ditalini (short tubular salad pasta)
- 1/2 cup finely diced celery
- 1/4 cup sweet salad cubes (sweet pickle relish)
- 1/2 cup crumbled small cubed or shredded sharp cheddar che
- Carbohydrate 17.559728925337 g
- Cholesterol 75.6375000639402 mg
- Fat 49.9985850421238 g
- Fiber 1.73975003395688 g
- Protein 4.00105000275225 g
- Saturated Fat 12.4906600105186 g
- Serving Size 1 1 (544g)
- Sodium 1622.88684445994 mg
- Sugar 15.8199788913801 g
- Trans Fat 34.0390100287529 g
- Calories 537 calories
Cook pasta in rolling well salted boiling water just under the time on package or al dente. Drain into a colander, rinse briefly with cold water and allow to drain. In a medium bowl, combine the celery, red and green bell peppers, onion, salad cubes, vinegar, seasoning salt and black pepper. Mix well. Fold in the mayonnaise and the sour cream blending well. Taste and add additional salt if needed. Fold in the pasta, cover and refrigerate overnight or at least 4 hours. Fold in the cheese before serving or up to several hours if needed to transport is fine.
