Made by creating a dressing of sorts, this is the old Southern way of making pasta salad. Using celery, red and green bell peppers, onion, salad cubes (sweet pickles) with a blend of mayo, seasonings, and vinegar, the pasta melds into a wonderfully creamy, cold side dish that's perfect for cookouts and family gatherings, as well as Sunday dinners.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.

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  • Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.

  • Cover and refrigerator at least 4 hours, or overnight.

  • Remove from the refrigerator. Fold in Cheddar cheese and serve.

Cook's Note:

You can fold in the cheese up to several hours before serving if you need to transport the salad.

If adding softer ingredients like cheese or eggs or ingredients that will soften over time, do so the day of serving.

Nutrition Facts

269 calories; protein 6.3g; carbohydrates 23.8g; fat 17g; cholesterol 19mg; sodium 189.7mg. Full Nutrition
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