Get the Recipe: Shell Pasta Salad
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.
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
Note 1: Shell pasta is usually available in 3 sizes. A small size, which is typically used for soup and a medium size that is perfect for this salad. You don't want the super large ones that you would use for stuffing.
Variation
This salad would also be nice with some drained flaked tuna stirred in.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 387kcal, Carbohydrates: 32g, Protein: 9g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 294mg, Potassium: 213mg, Fiber: 2g, Sugar: 2g, Vitamin A: 722IU, Vitamin C: 18mg, Calcium: 46mg, Iron: 1mg
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