Description
A flavorful and creamy smoked beef pasta salad perfect for summer gatherings, BBQs, or as a hearty side dish. This salad combines tender smoked beef with al dente rotini pasta, fresh vegetables, shredded cheddar, and a zesty creamy dressing to create a satisfying and delicious cold pasta salad.
Ingredients
Scale
Pasta and Protein
- 12 ounces rotini pasta
- 2 cups smoked beef (chopped or shredded)
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
Dairy and Cheese
- 1/2 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- 1/2 cup sour cream
Dressings and Seasonings
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to cool completely and stop the cooking process.
- Combine Ingredients: In a large bowl, add the cooled pasta, smoked beef, halved cherry tomatoes, diced cucumber, finely chopped red onion, shredded cheddar cheese, and chopped parsley. Gently toss everything together.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper until the mixture is smooth and well combined.
- Mix Salad with Dressing: Pour the creamy dressing over the pasta and beef mixture. Toss until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Stir the salad before serving and adjust seasoning if needed.
Notes
- You can substitute smoked chicken or turkey for the beef if preferred.
- Add a splash of pickle juice or chopped pickles to the dressing for extra tang.
- This salad keeps well refrigerated for up to 3 days.
