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Quick Creamy Macaroni Salad for Busy Nights

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This Pink Cadillac Pasta Salad presents a vibrant and inviting dish featuring tender macaroni pasta coated in a creamy, subtly sweet, and tangy pink dressing. Crisp celery and sharp red onion are folded throughout, adding a refreshing crunch and balanced flavor. It is a delightful and colorful side, ideal for picnics, potlucks, or as a complement to any meal.

Ingredients

Scale
  • 1 pound elbow macaroni or cavatappi pasta
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar (optional)
  • 1/2 cup finely diced red onion
  • 1 cup finely diced celery
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool the pasta and prevent it from sticking. Set aside.
  2. In a large mixing bowl, whisk together the mayonnaise, ketchup, mustard, sweet pickle relish, white vinegar, and granulated sugar (if using) until the dressing is smooth and well combined.
  3. Add the cooled pasta, diced red onion, and diced celery to the bowl with the dressing.
  4. Gently toss all ingredients until the pasta and vegetables are evenly coated with the pink dressing.
  5. Season the pasta salad with salt and black pepper to taste, adjusting as needed.
  6. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully meld. Stir well before serving.

Notes

Do not overcook the pasta; al dente pasta maintains a better texture in cold salads.

Chilling the salad for several hours is essential for the best flavor development and consistency.

For a milder red onion flavor, soak the diced onion in cold water for 10 minutes before adding it to the salad.

Adjust the sweetness or tanginess of the dressing by adding more sugar or vinegar according to your preference.

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