Cascatelli was built for maximum sauceability, making it the perfect shape for a creamy summer pasta salad. Its ruffled edges and curved profile capture a tangy ranch-inspired dressing, while crispy bacon, sweet peas, and red onion add crunch, color, and savory depth. Whether you're headed to a picnic, cookout, or backyard gathering, this crowd-pleasing pasta salad is sure to earn a spot on every plate.
MAKES SIX-EIGHT SERVING
For the pasta salad
For the dressing
DIRECTIONS
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and run under cold water to cool.
In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, lemon juice, Dijon mustard, dill, garlic powder, onion powder, salt, and pepper until smooth.
In a large serving bowl, combine the cooled pasta, peas, red onion, and three-quarters of the bacon.
Add the dressing and toss until every piece of pasta is evenly coated. Taste and adjust the seasoning, if needed.
Cover and refrigerate for at least 2 hours before serving.
Garnish with the remaining bacon and a few cracks of black pepper just before serving.
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Chef's Note: This pasta salad is endlessly adaptable. Add cubed cheddar for a classic deli-counter feel, chopped dill pickles for extra tang, or celery for added crunch. Fresh herbs like dill or chives brighten the dressing, while chopped hard-boiled eggs make it even more satisfying.
Pasta Swaps: This recipe would also work well with Sfoglini Quatrotini, Whole Grain Radiators, or Einkorn Ziti.
