It has been quite a long time since I’ve had pasta salad. My family served it all the time when I was young, but after leaving home I kind of forgot about it. Now that I’m on a mission to find new foods and rediscover some old favorites, I remembered this dish.
I had never made pasta salad myself, so once again I started searching on the internet for a recipe that I could tweak and make into something a little different and fun.
The basics for any pasta salad are all the same and quite honestly a bit boring for my tastes, so I came up with one that is a little different.
I started by finding a pasta that looked different, and the solution was Cellentani. Since I’m not a lover of mayonnaise, my go to swap is Miracle whip. For those who like that tangy flavor, you know what I mean. From that point, I decided to go with some white wine vinegar, Dijon mustard, plenty of peppers and topped off with smoked paprika for just a hint of that smoky flavor that I love so much.
Now this recipe makes quite a bit of pasta salad, so for a regular family meal, cut everything in half and you’ll have plenty.
Cellentani (pasta) salad
- 16 oz. dry cellentani pasta
- 1 cup Miracle whip
- 2 1/2 Tbsp. white wine vinegar
- 4 tsp Dijon mustard
- 4 tsp honey
- 4 hard-boiled eggs, peeled and chopped
- 3/4 cup diced red bell pepper
- 3/4 cup diced green pepper
- 2 cup matchstick carrots, roughly chopped
- 2 cup diced celery
- 2 cup diced tomato
- 1/2 cup diced red onion
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. smoked paprika
- Salt and black pepper (to taste)
Cook cellentani in salted water according to directions on package. Drain and rinse with cold water until completely cool.
In a medium mixing bowl stir together miracle whip, vinegar, mustard, honey, and season with salt and pepper to taste
Add drained cellentani to a large mixing bowl along with eggs, bell peppers, carrots, celery and onion. Pour dressing over top and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.