The creaminess combined with a little bit of crunch makes this classic pasta salad recipe a winner among summer side dishes. I recently teamed up with ZAK! Designs and wrote an article for them on “keeping cool in the summer heat.” To help me get started they sent their insulated Tubbies to work with, which I used to keep ice cream and my favorite pasta salad nice and chilled.
One of my favorite pot luck side dishes is pasta salad. I got this recipe from a friend about 10 years ago after she served it at a backyard cookout, and I’ve been making it ever since! I love the creaminess, the crunch, and the perfect balance of flavors, and I think you will too.
This is the perfect side dish for casual entertaining or weeknight meals with the family. As with most salads of this nature, it tastes better if it’s allowed to sit for several hours or overnight, so try to plan ahead if you can.
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Classic Pasta Salad
- 16 oz box pasta – elbow macaroni works well, as does petite penne
- 5 hard boiled eggs, chopped
- 1/2 medium onion, diced
- 1/2 green pepper, diced
- 4 stalks celery, diced
- 1 cup shredded cabbage
- 1/2 tsp. celery seed
- * 1/3 cup sweet pickle relish* optional
- black pepper to taste
- 1 1/2 cup mayonnaise
- 1/2 TBsp mustard
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 tsp salt
Cook pasta al dente and rinse and drain. Add pasta and all salad ingredients to a large bowl.
Mix together dressing ingredients and pour over pasta salad. Combine well and cover.
Place in refrigerator and let chill for at least 2 hours or overnight if possible.
I would certainly consider this a true Southern side dish with the addition of pickle relish, but the shredded cabbage is an unexpected touch that adds texture and bite. I hope you give this recipe a try!
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