Pasta Salad
A wonderful summer salad that can be easily customized to your tastes. Sometimes I put in shrimp, or crab, or both, or neither! I'm always asked to make this salad for summer gatherings. The dressing is what makes this salad a hit!
A wonderful summer salad that can be easily customized to your tastes. Sometimes I put in shrimp, or crab, or both, or neither! I'm always asked to make this salad for summer gatherings. The dressing is what makes this salad a hit!
- salt & pepper to taste
- 1/2 cup mayonnaise
- 1/2 cup miracle whip
- 3 stalks celery finely chopped
- 1 package pasta, such as ditalina, or your favorite prepare according to directions on package
- 1 each red, yellow, orange bell pepper finely chopped
- 1 container cherry tomatoes left whole
- 1 can sliced black olives drained
- 1 package chilled cooked shrimp optional
- 1 package imitation crab optional
- Carbohydrate 16.472753980019 g
- Cholesterol 24.3850000044381 mg
- Fat 10.6217612217379 g
- Fiber 3.05319160906903 g
- Protein 4.95533435758301 g
- Saturated Fat 1.60388707847654 g
- Serving Size 1 1 Serving (244g)
- Sodium 659.960587117801 mg
- Sugar 13.4195623709499 g
- Trans Fat 6.90362152811194 g
- Calories 176 calories
Step-by-step
- Cook pasta according to directions.
- While pasta is cooking chop all veggies (except cherry tomatoes) and eggs. I like my veggies finely chopped.
- When pasta is aldente, drain and rinse in cold water.
- Add veggies, tomatoes, black olives, eggs, crab or shrimp or both to pasta.
- In smaller bowl mix together the Miracle Whip and mayo, till well blended.
- Add to pasta and mix gently.
- If you like your salad creamier, add more MW & Mayo in equal amounts, this is what makes this salad special pop!
- Salt and pepper to your liking.
Why did my cold noodles turn into a solid, sticky block in the bowl?
Starches gelatinize during boiling and immediately begin retrograding as they cool. Rinsing cooked pasta thoroughly under cold running water halts this starch bonding process instantly. Drain the shape completely in a colander for at least three minutes before combining ingredients. Trapped surface moisture dilutes the dressing and prevents proper adhesion to the ridges of the pasta.
How do commercial mayonnaise and salad dressing differ in emulsification?
Mayonnaise relies on egg yolks, oil, and an acid to form a stable emulsion with a neutral, savory profile. Salad dressing adds high amounts of sugar, water, and spices, introducing distinct sweetness and a looser viscosity. Combining both fats in a one-to-one ratio balances sweetness against richness without separating under refrigeration. Whisk the two condiments until fully homogeneous before introducing them to the solid components.
Can this dish sit safely at room temperature during outdoor events?
Protein additions like shrimp and imitation crab carry strict temperature thresholds for safety outdoors. Keep the completed bowl below 40 degrees Fahrenheit using an ice bath beneath the serving vessel. Consume or refrigerate the mixture within a two-hour window to prevent bacterial proliferation in the dairy-heavy dressing.
