Creole Pasta Salad

Paul Kirk’s book Championship Barbecue is full of great recipes. And lots of them, too. Almost 450 pages worth.


This is my take on Paul Kirk’s macaroni salad. It serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in!

Creole Pasta Salad
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Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This is my take on Paul Kirk's Creole macaroni salad. It serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in!
Ingredients
  • 1 pound dried pasta (whatever style you like, such as macaroni, shells, etc)
  • 2 cups cherry tomatoes
  • 1 cup sharp cheddar cheese, cubed
  • 1/2 cup celery, diced
  • 1/2 cup white onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/4 cup stuffed green olives, sliced
  • 1 cup mayonnaise
  • 1/4 cup (plus a little more) buttermilk
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
Instructions
  1. Cook the pasta per the package instructions. Rinse and drain well and let cool completely.
  2. Combine the pasta, tomatoes, cheese, celery, onion, bell pepper and olives in a large bowl.
  3. Combine the mayo, buttermilk, garlic, salt, and white and cayenne peppers in a bowl (or jar.. shake to combine) and pour over the salad. Toss to combine.
  4. Let set in the fridge for at least 4 hours until well chilled.
  5. If the salad seems dry, add in a tablespoon of extra buttermilk and stir to moisten.

 

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