Creole Pasta Salad
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!
Servings 12
Calories 323kcal
Equipment
Ingredients
- 1 pound rotini pasta or whatever style you like, such as macaroni, shells, etc
- 2 cups cherry tomatoes
- 1 cup sharp cheddar cheese cubed
- ½ cup celery diced
- ½ cup white onion diced
- ½ cup green bell pepper diced
- ¼ cup pimento-stuffed green olives sliced
- 1 cup mayonnaise
- ¼ cup buttermilk plus a little more
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
Instructions
- Cook the pasta per the package instructions. Rinse and drain well and let cool completely.
- Combine the pasta, tomatoes, cheese, celery, onion, bell pepper and olives in a large bowl.
- Combine the mayo, buttermilk, garlic, salt, and white and cayenne peppers in a bowl and pour over the salad.
- Toss to combine.
- Let set in the fridge for at least 4 hours until well chilled.
- If the salad seems dry, add in a tablespoon of extra buttermilk and stir to moisten.
Notes
Stir again before serving.
Nutrition
Calories: 323kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 429mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 1mg