Description
Easy to prep and super delicious, this pasta salad is always on repeat during the summer around our house.
Ingredients
Units
Scale
- 1 cup mayonnaise
- 1 TB honey mustard
- 1 TB horseradish sauce
- 1 TB sweet pickle relish
- 1/2 tsp fresh ground black pepper
- 1 lb uncooked pasta (short shapes)
- 8 oz colby cheese, cubed
- 1 small sweet onion, finely minced
- 2–3 stalks celery, finely minced
- 1 large red pepper, finely minced (seeds, core and stem discarded)
- 1 cup shredded carrot
- 10–12 grape/cherry tomatoes, quartered
Instructions
- A few hours before serving, make the dressing. Stir the mayonnaise, honey mustard, horseradish sauce, pickle relish, and black pepper together in a small bowl. Cover and refrigerate until you’re ready to dress the salad and serve.
- Boil the pasta until al dente, about 6-7 minutes. Drain and allow to rest in a colander to dry completely, it should only take about 20 minutes.
- Gently toss the pasta with your hands to separate any stuck noodles and transfer the pasta to a large serving bowl. Add the cubed cheese, onion, celery, red pepper, shredded carrot and tomatoes and toss with the prepared dressing just before serving.
- Keep any leftovers refrigerated for up to a week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 303
- Sugar: 5.8 g
- Sodium: 264.2 mg
- Fat: 21.1 g
- Saturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 21.1 g
- Fiber: 2.9 g
- Protein: 8.5 g
- Cholesterol: 28.3 mg