We rarely have a BBQ or summer salad at our place without nipping down to the local supermarket for a tub of Creamy Pasta Salad. My kids love the supermarket version so much that I have never bothered making it myself, until recently. What swayed me was the price, I have been paying $7.50 for a 800gm tub and sometimes I buy two!. Mr 11 can polish off half a tub just as a snack so I decided to start making it instead.

 

Of course the homemade Creamy Pasta Salad wont be exactly like the supermarket version, it’s so much fresher and lighter thanks to perfectly cooked pasta and the addition of plenty of heathy salad veggies. When I prepared the recipe at home I already had most of the ingredients on hand so I only had to buy the mayonnaise and sour cream needed for the dressing. These two ingredients only set me back $5.20, not bad for a kilo and a half of Creamy Pasta Salad.

 Creamy Pasta Salad  creamy Pasta Salad

While most of the ingredients are healthy, the salad is high in fat due to the indulgent creamy dressing. However, I believe you will be satisfied with a smaller portion of the home made salad as there is more of the filling pasta and veggies in every mouthful.

 

Creamy Pasta Salad

Serves:  8 -10 as part of a salad buffet 

 

Ingredients

Salad:

250 gm elbow pasta

1 red capsicum, finely diced

2 Sticks of celery, finely diced

1 large or two small carrots, grated or finely julienned

1/2 cup of corn (frozen or tinned)

1/2 a red onion, finely diced

Large handful of parsley, finely chopped

 

Dressing:

350gm (1 1/2 Cups) whole egg mayonnaise

200gm (3/4 cup) sour cream

1 Tablespoon of dijon mustard

Juice of half a lemon

Salt and pepper to season

 

 

Method:

1. Place chopped capsicum, celery, carrot, corn onion and parsley in a large mixing bowl and set aside

creamy Pasta Salad

2. Cook pasta in a large pot of boiling water, according to packet directions. When cooked drain the pasta in a large colander and rinse with cold water. Drain well shaking of as much water as possible. This will cool the pasta and stop the cooking process.

Creamy Pasta Salad

3. While the pasta cooks, prepare the dressing. Place the mayonnaise, sour cream, dijon mustard and lemon juice into a medium sized mixing bowl and season well with salt and pepper. Whisk together with a fork to combine. Taste and adjust seasoning if required.

 

Creamy Pasta Salad  creamy Pasta Salad  

4. Place the cooked and cooled pasta into the large mixing bowl with the diced vegetables. Pour the creamy dressing over the vegetables and pasta. Gently fold all the salad ingredients together until well combined.

Creamy Pasta Salad  Creamy Pasta Salad Pasta Salad  Creamy Pasta Salad

 

Chill and serve as part of a BBQ or salad buffet. 

Leftovers can be stored for up to three days in the fridge

The creamy dressing in this recipe is also great for potato salad.

 

 

 

 

 

 

Add comment

Security code
Refresh