Classic American Cold Pasta Salad
This flavorful cold pasta salad is a perfect side for your next barbecue. An Amercian barbecue classic with some secret ingredients.
Equipment
- 1 pot
- 1 large glass bowl
Ingredients
- 12 oz gluten free elbow pasta or any small pasta shape
- ½ red bell pepper
- 1 cucumber
- ½ purple onion
- 1 8.75 oz can corn
- 3 small pickles
Dressing
- ½ cup mayonnaise
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp dill
- salt to taste
Instructions
- Cook gluten free elbow pasta according to the package. Drain and set aside to cool.
- Combine all ingredients of the dressing and set aside in the refrigerator while you chop the vegetable. Salt to taste
- Chop uniformly into small pieces hald a purple onion, half a red bell pepper, cucumber, and 3 pickles.
- In a large glass bowl, add cold pasta, chopped vegetables, and the can of corn. Dress with the dressing until lightly dressed. Taste and add salt if needed.
- Refrigerate for a minimum of 2 hours. It is best to make the night before and let everything merry for longer to really incorporate all the flavors.
- Enjoy with some barbecued chicken or sausage!