Creamy Pasta Salad
You may serve any barbecue main dish to someone with a side of homemade creamy pasta salad. incredibly adaptable—add any veggies you happen to have on hand and customize it!
Can you make this in advance? Yes, is the response! It’s actually a GREAT idea to do this since the flavors in the sauce will take time to seep into the pasta salad once all the components have been combined. Even if I’m not very organized, I try to make the pasta, rinse it, drain it, and store it in the fridge in a bowl so that it’s ready to eat the next morning. By doing this and adding a small amount of olive oil, you can stop the spaghetti from clinging to one another. It’s then easy to add the remaining ingredients, stir, and chill until ready to serve.
Components
- One pound of tiny shells
- One little red bell pepper, chopped
- half a cup of celery, chopped
- half a cup of tomatoes, chopped
- One tiny shallot, chopped
- Eight pieces of crispy, coarsely chopped bacon
Sauce
- Half a cup of sour cream
- one and a half cups mayo
- one and a half tablespoons mustard
- One spoonful of sugar
- Half a teaspoon of salt
- half a teaspoon of powdered garlic
- Half a teaspoon of powdered onion
- one-half tsp celery seed
Instructions
- Once the water has been well salted, bring it to a boil. Cook the noodles until they are very soft. Rinse with cold water and set aside.
- Combine the sauce ingredients and stir well to combine. Stir the pasta with the bacon and vegetables.
- Let it cool for a few hours before serving.