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Classic Creamy Southern Pasta Salad: Easy Homemade Dressing

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This classic creamy Southern pasta salad features a tangy homemade dressing, tender elbow macaroni, crunchy vegetables, and hard-boiled eggs. Perfect for potlucks, barbecues, and family gatherings, it’s a crowd-pleasing side dish that gets better after a day in the fridge.

Ingredients

Scale
  • 16 ounces elbow macaroni (about 4 cups dry)
  • 4 large hard-boiled eggs, peeled and chopped
  • 3 ribs celery, finely diced
  • 1 medium red bell pepper, finely diced
  • 4 to 5 green onions, thinly sliced (white and light green parts only)
  • 1 cup frozen peas, thawed
  • 1/2 cup sweet pickle relish, drained
  • 1 1/2 cups mayonnaise (full-fat recommended, e.g., Duke’s or Hellmann’s)
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon yellow mustard
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente (7-9 minutes). Drain in a colander and rinse with cold water to stop cooking. Shake off excess water and set aside to cool completely.
  2. Hard-boil the eggs: Place 4 eggs in a small saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for exactly 12 minutes. Drain and transfer to a bowl of ice water. Cool for 5 minutes, then peel and chop into small pieces.
  3. Prep the vegetables: Dice celery and red bell pepper into small, uniform pieces (about 1/4 inch). Thinly slice green onions. Thaw frozen peas by placing in a fine-mesh strainer and running cool water over them for 30 seconds; drain thoroughly.
  4. Make the dressing: In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, sugar, yellow mustard, salt, black pepper, garlic powder, onion powder, and paprika. Whisk until smooth and creamy. Taste and adjust seasoning if needed. Let the dressing sit for 5 minutes to allow flavors to meld.
  5. Combine the salad ingredients: In a large mixing bowl, combine cooled pasta, chopped eggs, diced celery, diced red bell pepper, sliced green onions, thawed peas, and drained sweet pickle relish. Toss gently with a rubber spatula to distribute vegetables evenly.
  6. Add the dressing: Pour the dressing over the pasta mixture. Fold gently until everything is evenly coated. The salad should look creamy but not soupy. If too dry, add a tablespoon of milk or extra mayonnaise.
  7. Chill and rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably 4 hours or overnight. This allows the pasta to absorb the dressing and flavors to deepen.
  8. Final taste and serve: Before serving, give the salad a gentle stir. Taste and adjust seasoning if needed. Transfer to a serving bowl and garnish with a sprinkle of paprika or extra sliced green onions if desired.

Notes

For best results, make this salad a day ahead to allow flavors to meld. If the salad seems dry after refrigeration, stir in a splash of milk or extra mayonnaise. Don’t overcook the pasta—mushy pasta ruins the texture. Season the pasta water generously (about 1 tablespoon salt per gallon). Drain pickle relish well to avoid watery salad. Start with about three-quarters of the dressing and add more as needed.

Nutrition

Keywords: pasta salad, Southern pasta salad, creamy pasta salad, homemade dressing, potluck recipe, barbecue side dish, classic pasta salad

Find it online: https://cooksyla.com/classic-creamy-southern-pasta-salad-easy-homemade-dressing/