A Summer staple, this big bowl of shell pasta salad is perfect for Summer BBQs or just to have in the fridge to enjoy for lunch or a side dish.
This shell pasta salad has been a Summer staple for me for many years. It’s delicious and filling, and I have to say, there is just something satisfying about eating those big shells. I never tire of it!
I love to have this salad in the fridge for a quick lunch or as a side dish for whatever is on the grill. As this is a big salad, it’s also a perfect choice for taking to picnics or BBQs, as it will nicely feed a crowd!
Ingredients and substitutions
A few notes about the key ingredients ...
Shell pasta – Go for the medium-sized shells for ultimate enjoyment! There are smaller shells that are good for soup, but not so good for pasta salad. You don’t want the super large ones that would be used for stuffing.
Mayonnaise – Use what you have or enjoy. I have confessed before that I was raised on Miracle Whip, and for me, it’s a taste I’m used to and so it is often my choice for this salad. But you do you and use what you like.
Relish – This is the classic hot dog/hamburger green relish. You could substitute finely chopped sweet pickles if you like.
How to make shell pasta salad
This is a visual summary of the steps to make this salad. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Start by boiling the eggs for the hard-boiled eggs, and then boil a large pot of water for the pasta. When boiling, add the large shell pasta and boil just until the pasta is al dente.
- While the pasta is cooking, dice and add the bell pepper, celery and red onion to a large bowl.
- Add the chopped hard-boiled eggs to the bowl.
- Add the green relish to the bowl.
- Add the prepared mustard to the bowl, together with the paprika, salt and pepper.
- Add the sour cream and mayonnaise to the bowl.
- Mix everything together well.
- Drain the pasta when al dente and rinse thoroughly with cold water to stop the cooking.
- Add the pasta to the salad bowl and stir to coat well. Garnish with a bit of chopped parsley if you like. Cover and refrigerate for at least an hour.
Recipe tip!
For the best pasta salad, cook the pasta only to al dente! A little bite in the pasta is nice. Read the package instructions for the recommended boiling time for al dente, and be sure to rinse the pasta thoroughly in cold water after draining to stop the cooking and avoid overcooking.
Variations
This shell pasta salad would be nice with a little tuna stirred in!
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Get the Recipe: Shell Pasta Salad
Ingredients
- 5 large eggs, hard-boiled and chopped
- 1 lb medium-sized shell pasta, *see Note 1 below
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1 cup red bell pepper, diced
- 3 Tablespoon sweet green relish
- 2 Tablespoons yellow mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon celery seed, optional
- salt and freshly ground pepper
- 1 1/2 cups mayonnaise, or salad dressing
- 1/2 cup sour cream
- 3 teaspoons white distilled vinegar
- 3-4 Tablespoons fresh parsley, finely chopped, optional
Instructions
- Make the hard-boiled eggs (can be done ahead): Bring a small saucepan of water to a boil. Use a spoon to gently lower the eggs into the boiling water. Boil for 15 minutes, then remove to a bowl of ice water to cool. Once cooled, remove from the water, peel and finely chop. Set aside.
- Tip! Pasta salad is always best made with pasta that is cooked just al dente. Refer to the directions on the pasta package for guidance on how long to boil the pasta. Taste test before draining. It should have no raw taste or texture, but it should be firm-ish.
- Bring a large pot of water to a rolling boil. Salt the water generously, then add the pasta. Boil the pasta to al dente according to package directions. Drain into a colander and rinse thoroughly with cold water to stop the cooking.
- While the pasta is cooking, prepare and add the diced celery, onion and bell pepper to a large bowl. Add the chopped hard-boiled egg. Add the relish, mustard, paprika, pepper and celery seed, if using. Season with some salt and freshly ground pepper. Add the mayonnaise, sour cream and vinegar. Stir together all the ingredients in the bowl.
- Add the drained and rinsed pasta to the bowl and stir well to coat all the pasta. Stir in or garnish with fresh parsley, if desired. You can also sprinkle with more paprika, if you like.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour or several hours before serving. This pasta salad keeps well in the refrigerator for several days.
Notes
Adapted from the Southern Lady Cooks
More pasta salad recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
