Print

Classic Southern Pasta Salad with Easy Creamy Dressing

classic southern pasta salad - featured image
Print Recipe

This Classic Southern Pasta Salad with Creamy Homemade Dressing is the result of many trials to replicate a beloved recipe from a now-closed restaurant. It’s a creamy, tangy, and perfectly textured side dish that’s ideal for potlucks, barbecues, and family gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni (or any short pasta like rotini or shells)
  • 1 cup mayonnaise (Duke’s recommended)
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup diced celery (about 3 stalks)
  • 1 cup diced red bell pepper
  • 1/2 cup diced red onion (soak in cold water for 10 minutes for milder bite)
  • 1/2 cup shredded carrots (optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon Dijon mustard

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add 1 pound of elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking.
  2. Rinse the pasta: Drain the pasta in a colander and immediately rinse it under cold running water until cool to the touch. This stops the cooking process and removes excess starch. Shake the colander well to remove as much water as possible.
  3. Make the dressing: While the pasta cools, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika in a medium bowl. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
  4. Prep the veggies: Dice 1 cup celery, 1 cup red bell pepper, and 1/2 cup red onion. Shred 1/2 cup carrots if using. Chop 1/4 cup fresh parsley. Keep pieces roughly the same size.
  5. Combine everything: In a large mixing bowl, combine the cooled pasta, diced veggies, and parsley. Pour the dressing over the top. Use a rubber spatula to fold everything together gently but thoroughly, ensuring every piece of pasta is coated.
  6. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight. The flavors need time to meld.
  7. Give it a final stir: Before serving, stir the salad well. Taste and adjust seasoning if needed. If it seems dry, stir in a tablespoon or two of milk or extra mayo.

Notes

Don’t overcook the pasta; cook it al dente as it will soften slightly in the dressing. Rinse the pasta thoroughly with cold water to prevent a gummy texture. Season the pasta water generously. Let the salad rest in the fridge for at least 2 hours, preferably overnight, for best flavor. Save some extra dressing to refresh the salad if it sits for a day or two. For a dairy-free version, use dairy-free sour cream and vegan mayonnaise. For a gluten-free version, use gluten-free pasta and cook it a minute or two less than package directions.

Nutrition

Keywords: southern pasta salad, creamy pasta salad, potluck side dish, barbecue side, classic pasta salad, homemade dressing

Find it online: https://grubella.com/classic-southern-pasta-salad-with-easy-creamy-dressing/