Tuesday, June 12, 2012

"Gotta Have One More Bite" Pasta Salad

 My sister had a barbeque for my nephew's birthday the past weekend.  It gave me a perfect excuse to make this Pasta Salad that I saw on Diners, Drive-ins & Dives from a barbeque joint called The Shed.  Everyone was raving about how good and creamy their Pasta Salad tasted so I had to find the recipe.  I did a quick search on the internet for a copycat recipe because I could not find official version.  This recipe does have the ingredients the cook listed on the show (but she gave no amounts because she was making a massive batch).  Of course, I have to put my own 2 cents into the recipe and I added a few extra items and substituted the sour cream in the creamy sauce for low-fat yogurt.  I will give you my recipe version and put asterisks next to the items I added so you have your choice on which way to go with this pasta salad.  The pasta salad was truly delicious.  Everyone enjoyed it at the party and I know I have keeper on my hands here.  The reason I named it "Gotta have one more Bite" is because I almost did not have enough pasta salad to take to the party after I kept "taste testing" it.  Trust me, you will want to take one bite after another of this pasta salad when you make it too.


  • 2 cups of uncooked pasta ( I used one box of whole pasta shells)**
  • 1/2 bell pepper  (I finely diced a whole small green bell pepper)**
  • 1/2 red onion (I finely diced a whole medium red onion)**
  • 1/4 shredded cheddar cheese (I put 4oz shredded cheese)* *
  • 1/2 small jar of diced pimento peppers **
  • 4 hard boiled eggs smashed with a fork  **
  • 1 cup mayonnaise  * (I used low-fat)*
  • 1/2 cup sour cream *(I used low-fat plain yogurt)*
  • 1/8 cup cider vinegar *(I used red wine vinegar)*
  • 1/8 cup sugar
  • 1/2 teaspoon black pepper  *(I did mine to taste)*
  • 1 teaspoon onion powder
  • 1 teaspoon salt *(I did mine to taste)*
  • 1 teaspoon garlic salt  *(I did not add this)*
  • 1 tablespoon Dijon mustard

Cook the pasta until tender, then drain and allow to cool.  Dice onions, bell pepper, boil and smash eggs, and drain pimento peppers.  Add all sauce ingredients into a blender and blend until well mixed and smooth.  Toss all ingredients together with shredded cheese.  Taste for salt and seasoning. Serve immediately or chill and serve.  Enjoy.

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