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One of my family’s favourite side dishes during the summer is pasta salad. I don’t know about you but when the weather is hot the last thing I want to do is fuss with a complicated recipe. Just give me something simple and easy to make, oh and it has to taste awesome! That’s not really to much to ask is it? (smile)
Over the years my easy creamy pasta salad recipe has become a staple over the summer. It’s so easy to make a head or if you need a last minute side dish make it up and pop the pasta salad into the freezer for a little bit. It will cool it down very fast. If you want a full supper this salad is so good with diced chicken breast added to it.
This is sure to be a hit at your BBQ or potluck!
Boil your pasta until it’s the tenderness you enjoy. For our family that is about 7 minutes because I want the pasta just a little firm to hold up well in the salad. When your pasta is done cooking drain it and rinse well in cold water, drain again.
Dice up 1 large red pepper and 7 pickle spears, I like to use my Volcano Pickles because they add an amazing zip to the salad! If you really don’t like spicy food you can use regular dill pickles or bread and butter pickles work well to.
Combine 2 cups of Miracle Whip mayonnaise with the drained pasta and mix well.
Then stir in the peppers and diced pickles and 1/2 a tablespoon of paprika.
Cover your pasta salad and keep in the fridge until your ready to eat.
Creamy Pasta Salad
Quick and easy creamy pasta salad recipe is the perfect side dish for BBQ’s and family get togethers. It’s also an easy dinner for hot summer days.
- Prep Time: 00:05
- Cook Time: 00:07
- Total Time: 12 minutes
- Yield: 13 large servings
- Category: Side Dish
- 900 grams Pasta
- 2 cups Miracle Whip
- 1 large pepper
- 7 pickle spears
- 1/2 tbsp. paprika
- Cook pasta until tender, drain and rinse with cold water and drain well again.
- Dice 1 large pepper and 7 pickle spears.
- Mix Miracle Whip into the cold pasta. Then stir in the diced peppers and pickles mix well.
- Stir in 1/2 tablespoon of paprika. Cover and refrigerate until ready to use.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.