Easy Pink Cadillac Pasta Salad

This pasta salad is the kind of thing that shows up at cookouts and then mysteriously disappears before the burgers are even done. It’s creamy, bright, slightly nostalgic (hello 90s deli vibes), and that playful pink sauce makes it feel like a party in a bowl. It’s not precious — perfect for potlucks, weeknight dinners, or when you need to look like you tried but really just dumped things together carefully.

My husband calls it “the pretty bowl” and will proudly carry leftovers to work like he’s smuggling treasure. Our kiddo insists on adding extra peas every time, which means I now buy peas in bulk. Once, I forgot the dressing and served it dry — chaos ensued — but that mistake taught me to always make a little extra sauce. Now it’s a weekly staple: quick, forgiving, and somehow always better the second day.

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Crispy Southern Fried Cabbage

SIDE DISHES

Easy Mexican Corn Salad Recipes

SIDE DISHES

Creamy Pea Salad Recipes

SIDE DISHES

Easy Southern Tomato Pie Recipes

There’s something deliciously forgiving about this salad. I’ve overcooked the pasta, under-seasoned it, forgotten the pickle brine twice, and it still turned out amazing. One time I used Greek yogurt instead of half the mayo because I was trying to be “healthy” — it worked and I never told anyone. Also: don’t be afraid to let it sit. An hour in the fridge and it feels like it had a spa day.

Shopping Tips

– Grains/Pasta: Use a medium pasta shape — rotini, fusilli, or shells hold that pink dressing beautifully. Avoid spaghetti or anything too thin.
– Vegetables: Fresh bell pepper and cucumber add crunch; look for firm peppers with shiny skins and avoid mushy cucumbers.
– Cheese: A mild cheddar or Colby works great — buy a block and shred for better texture than pre-shredded.
– Fresh Herbs: Parsley brightens everything; pick perky, green bunches without yellowing leaves.
– Dressing/Oil: Use a neutral oil and a good mayo — full-fat mayo gives the best flavor and texture, but you can swap half for Greek yogurt for a tangier version.

Prep Ahead Ideas

– Cook the pasta and rinse it under cold water, then toss with a little oil to keep it from sticking; store in an airtight container in the fridge for up to 2 days.
– Chop veggies and grate cheese into separate containers so you can throw it together in minutes.
– Make the dressing a day ahead — it actually tastes better after the flavors mingle. Keep it in a jar with a tight lid.
– When prepping ahead, use shallow containers so everything cools quickly and stays crisp.

✔Time-Saving Tricks

– Use frozen peas (defrosted) or pre-shredded rotisserie chicken to cut an hour off prep.
– Boil pasta in salted water while you chop — multitasking saves so much time.
– Swap a food processor for chopping when you’re making a quick slaw-like add-in.
– Don’t rush the chilling step if you can help it — the dressing needs a little time to soften the pasta and marry flavors.

✔Common Mistakes

– Overcooking the pasta: I once had mushy pasta and saved it by rinsing with cold water and tossing with ice cubes for a minute to stop cooking, then drained well.
– Watery salad: don’t add wet veggies directly — pat cucumbers and tomatoes dry so the dressing doesn’t get diluted.
– Bland dressing: always taste and tweak — a splash of pickle juice, lemon, or a pinch of sugar can wake it up.
– Too dry: if it looks dry after chilling, fold in a few tablespoons of reserved dressing or a splash of milk to loosen it.

What to Serve It With

– Grilled burgers or hot dogs — classic picnic pairing.
– A green salad with a sharp vinaigrette to cut the creaminess.
– Crispy oven-baked chicken tenders for a family-friendly meal.
– Toasted garlic bread or a crusty baguette.

✔Tips & Mistakes

– Salt your pasta water like the sea — it’s your last chance to season the pasta itself.
– If your dressing is too thick, thin with a little milk or pickle brine, not water.
– Want extra tang? Add a teaspoon of dijon or a splash of apple cider vinegar.
– Forgot to chill? Serve slightly cooler than room temp — still delicious, just less set.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. It’s actually better cold from the fridge (no shame) and makes a brilliant quick lunch or breakfast with an egg on top. If it thins out after sitting, stir in a tablespoon of mayo or a drizzle of olive oil before serving. Don’t freeze — the texture won’t survive.

✔Variations and Substitutions

– Swap mayo for half mayo/half Greek yogurt for tang and lighter texture.
– Add cooked bacon or cubed ham for smoky protein.
– Use vegan mayo and toss in chickpeas to make it plant-based.
– I tried feta once instead of cheddar — salty and bright, but a different vibe. Works if you’re aiming for tang over creaminess.
– Short on veg? Canned sweet corn and frozen peas are totally fine in a pinch.

Frequently Asked Questions

Easy Pink Cadillac Pasta Salad

A retro-tangy, creamy pink pasta salad loaded with ham, cheddar, and crunchy pickles. Perfect for potlucks and make-ahead lunches.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz dry rotini pasta or another short, curly pasta
• ▢ 0.75 cup mayonnaise
• ▢ 0.5 cup sour cream for extra creaminess
• ▢ 3 tbsp ketchup adds the signature pink hue
• ▢ 2 tbsp sweet pickle relish
• ▢ 1 tbsp Dijon mustard
• ▢ 1.5 tbsp apple cider vinegar to brighten the dressing
• ▢ 1.5 tsp granulated sugar balances the tang
• ▢ 0.75 tsp garlic powder
• ▢ 0.5 tsp smoked paprika or regular paprika
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tbsp extra-virgin olive oil helps loosen the dressing
• ▢ 8 oz deli ham, diced use thick-cut for best texture
• ▢ 6 oz cheddar cheese, cut into small cubes
• ▢ 1.25 cup frozen peas, thawed
• ▢ 0.5 cup dill pickles, chopped
• ▢ 0.5 cup red onion, finely chopped
• ▢ 0.75 cup celery, diced
• ▢ 1 cup cherry tomatoes, halved optional but colorful
• ▢ 0.25 cup fresh parsley, chopped plus more for garnish

Instructions

Preparation Steps

• Boil a large pot of salted water. Cook pasta until al dente, 8–10 minutes. Drain, rinse cool, and shake dry.
• Whisk mayonnaise, sour cream, ketchup, relish, Dijon, vinegar, sugar, garlic powder, paprika, salt, pepper, and oil until smooth.
• Add pasta, ham, cheddar, peas, pickles, onion, celery, tomatoes, and parsley to a large bowl.
• Pour in the dressing and toss until every noodle is coated and the mix-ins are evenly distributed.
• Chill 30 minutes. Taste and adjust salt, pepper, or vinegar. Garnish and serve.

Notes

Variation: Swap ham for cooked chicken or salami, or go vegetarian with chickpeas. Stir in sliced jalapeños for heat.

Make-ahead tip: Chill up to 24 hours. Reserve 2 tablespoons of dressing to refresh just before serving.

This recipe is an original creation inspired by classic Easy Pink Cadillac Pasta Salad flavors. All ingredient ratios and instructions are independently developed.