Creamy Conchiglie Pasta Salad
Description
Perfect for cookouts, family gatherings, and Sunday dinners, this deliciously seasoned conchiglie pasta salad is tossed with crisp vegetables in creamy, mayo-based dressing.
Ingredients
•
8 ounces conchiglie pasta (small shells)
•
1/2 cup minced celery
•
1/4 cup diced red bell pepper
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1/4 cup diced green bell pepper
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1/4 cup chopped sweet pickles
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2 stalks green onion, thinly sliced
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1 tablespoon red wine vinegar
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1/4 teaspoon seasoning salt, or to taste
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1/4 teaspoon ground black pepper
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1/2 cup mayonnaise
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1/2 cup sour cream
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1/2 cup cubed sharp Cheddar cheese
Directions
1
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.
2
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.
3
Cover and refrigerator at least 4 hours, or overnight.
4
Remove from the refrigerator. Fold in Cheddar cheese and serve.