Pink Cadillac Pasta Salad (Printable)

Vibrant pasta salad with juicy tomatoes, peppers, and creamy pink dressing. Ideal for gatherings.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz rotini or fusilli pasta
02 - 1 cup cherry tomatoes, halved
03 - 1 cup diced red bell pepper
04 - 1/2 cup thinly sliced red onion
05 - 1 cup diced cucumber
06 - 1/2 cup chopped celery

→ Pink Cadillac Dressing

07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tbsp ketchup
10 - 2 tbsp pickle juice or red wine vinegar
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - Salt and black pepper to taste

→ Garnishes

15 - 2 tbsp chopped fresh parsley
16 - 1/2 cup shredded sharp cheddar cheese (optional)

# How to Make It:

01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, red bell pepper, red onion, cucumber, and celery.
03 - In a separate bowl, whisk together mayonnaise, sour cream, ketchup, pickle juice (or vinegar), Dijon mustard, smoked paprika, garlic powder, salt, and pepper until smooth and pink in color.
04 - Add the cooled pasta to the vegetables. Pour the dressing over and toss until everything is evenly coated.
05 - Gently stir in chopped parsley and cheddar cheese if using.
06 - Chill in the refrigerator for at least 1 hour before serving for best flavor. Serve cold, garnished with extra parsley if desired.

# Expert Suggestions:

01 -
  • The pink dressing is a conversation starter that somehow delivers on flavor
  • Makes enough for a crowd but somehow vanishes faster than you'd expect
  • That tangy, creamy coating turns simple vegetables into something you'll crave
02 -
  • Don't skip the chilling time—I've served this after 30 minutes and it's fine, but give it an hour and it transforms completely
  • The dressing will thicken as it sits, so if you're making this ahead, you might need to splash in a little extra pickle juice before serving
  • This salad actually tastes better on day two, which is rare for pasta salads that usually get soggy
03 -
  • Salt your pasta water aggressively—that's your only chance to season the pasta itself, and it makes a huge difference in the final dish
  • Let your vegetables sit in the dressing for about 10 minutes before adding the pasta, so they get a head start on marinating

Return