Creamy Conchiglie Pasta Salad

Made by creating a dressing of sorts, this is the old Southern way of making pasta salad. Using celery, red and green bell peppers, onion, salad cubes (sweet pickles) with a blend of mayo, seasonings, and vinegar, the pasta melds into a wonderfully creamy, cold side dish that's perfect for cookouts and family gatherings, as well as Sunday dinners.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 269 Calories

Ingredients

• ½ cup sour cream
• ¼ teaspoon ground black pepper
• ½ cup mayonnaise
• 1 tablespoon red wine vinegar
• ½ cup minced celery
• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• 2 stalks green onion, thinly sliced
• 8 ounces conchiglie pasta (small shells)
• ¼ cup chopped sweet pickles
• ¼ teaspoon seasoning salt, or to taste
• ½ cup cubed sharp Cheddar cheese

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.

Step 2

Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.

Step 3

Cover and refrigerator at least 4 hours, or overnight.

Step 4

Remove from the refrigerator. Fold in Cheddar cheese and serve.