Creamy Pasta Salad

This Creamy Pasta Salad is fantastic! I made it for a family get-together and it was a big hit. Just enough creamy, just enough crunchy, just enough tangy, with a hint of sweetness. Everyone loved it!

Ingredients

• 8 oz box (2 cups) dry pasta (this one is ditalini, but macaroni would work as well)
• 3 hard boiled egg whites (diced) (yolks are optional, I left them out because someone doesn't like them)
• 2 celery stalks (diced)
• 1/4 cup red onion (diced small)
• 1/4 cup green bell pepper (diced)
• 2 tablespoons fresh chives or green onions for garnish
• salt and fresh cracked pepper

Creamy Dressing:
• 1/2 cup mayo (I used avocado oil mayo)
• 1/4 cup sour cream
• 1/4 sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 2-3 tablespoons sweet pickle juice

Instructions

1. Cook pasta according to package instructions, salting the water well. When just done drain and rinse with cold water to stop the cooking process. While it's still in the strainer, I set a few ice cubes on top to chill so the pasta doesn't get too mushy.
2. Add the cooked and cooled pasta to a large bowl, toss with the creamy dressing. Mix in diced celery, onion, bell pepper and chopped hard boiled eggs and top with diced fresh chives and a couple twists of fresh cracked pepper.

Share this post