Rinny’s Cavatappi Salad
Course: Pasta and noodlesCuisine: EuropeanPrep Time
20 mins
Cook Time
10
minutesAdditional Time
3
minutesTotal Time
4 hrs
Servings
12
Ingredients
5 cups — cavatappi pasta
1 cup — creamy salad dressing (such as Miracle Whip®)
¼ cup — sour cream
¼ cup — pickle juice
¼ cup — white sugar
2 tablespoons — honey-Dijon mustard
1 teaspoon — salt
¾ teaspoon — garlic salt
¾ teaspoon — freshly ground black pepper
3 large — hard-boiled eggs, chopped
1 large — sweet onion (such as Vidalia®), chopped
1 medium — red bell pepper, chopped
2 stalks — celery, chopped
1 cup — cubed Cheddar cheese
1 cup — cubed fully cooked ham
1 (5 ounce) can — flaked tuna, drained
Directions
- Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
- Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.
Source:
