Print Recipe

Creamy Pasta Salad

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Side
Cuisine: American
Servings: 10 servings
Author: Based on a recipe from Paul Kirk's Championship Barbecue

Ingredients

  • 2 cups dried elbow macaroni
  • 2 cups frozen peas
  • 1 7 ounce block of extra sharp cheddar cheese, diced
  • 1/2 cup sweet pickles diced
  • 1/2 cup sweet onion diced
  • 1 4 ounce jar pimentos, drained
  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 2 teaspoons Kosher salt
  • 2 teaspoons freshly ground black pepper

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.