Mohamed Shili Paula Deen Pasta Salad is a creamy Southern-style side dish loaded with sharp cheddar cheese and crispy bacon. The mayonnaise-based dressing uses a splash of white vinegar to balance the heavy flavors of the hard-boiled eggs and tender bow-tie pasta.
Approach B (the warning): If you do nothing else, make sure the pasta is completely cold before you mix in the dressing. That’s the difference between a thick, velvety salad and a greasy bowl where the mayonnaise has melted and pooled at the bottom. I’ve found that rinsing the cooked noodles under cold water stops the cooking process and washes away the extra starch that makes the sauce feel gummy.
The smoky bacon is doing more work than you’d think here. Without it, the salad lacks the salty crunch needed to offset the soft texture of the eggs and macaroni. I always cook my bacon until it’s very brittle so it stays firm even after sitting in the fridge for a few hours.
Paula Deen Pasta Salad Ingredients
For the Salad:
- 1 pound (450g) bow-tie pasta (farfalle)
- 1/2 pound (225g) bacon, cooked and crumbled
- 1 1/2 cups (170g) sharp cheddar cheese, cubed small
- 3 hard-boiled eggs, chopped
- 1 cup (150g) frozen peas, thawed
- 1/2 cup (60g) celery, finely diced
- 1/4 cup (40g) red onion, finely minced
For the Dressing:
- 1 1/2 cups (340g) mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon yellow mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
How To Make Paula Deen Pasta Salad
- 1. Boil the pasta: Fill a large pot with water and plenty of salt, then bring it to a rolling boil. Cook the bow-tie noodles according to the package directions until they’re soft but still have a bit of a bite.
- 2. Chill the noodles: Drain the pasta in a colander and immediately run cold water over it for at least a minute. Shake the colander well and let the noodles sit until they’re no longer releasing any heat or moisture.
- 3. Prepare the eggs: Place the eggs in a small saucepan covered with an inch of water and bring to a boil. Turn off the heat, cover the pan, and let them sit for 12 minutes before dropping them into an ice bath.
This ice bath is a critical step because it shrinks the egg away from the shell. If you skip the cold soak, the shells will stick to the whites and you’ll end up losing half the egg when you try to peel it.
- 4. Whisk the dressing: Stir the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a small bowl until the sugar has fully dissolved. Taste a tiny bit to make sure it’s tangy enough, as the flavor will mellow out once it’s mixed with the pasta.
- 5. Assemble the salad: Toss the cold noodles, bacon, cheese, chopped eggs, peas, celery, and onion in a massive mixing bowl. Pour the dressing over the top and use a large rubber spatula to coat every piece without breaking the delicate bow-ties.
- 6. Rest and set: Cover the bowl with plastic wrap and put it in the fridge for at least two hours before you plan to eat. The cold air helps the dressing thicken up so it grips the pasta instead of sliding off to the bottom of the bowl.
Recipe Tips
- Cube the cheese by hand: While shredded cheese is faster, small cubes of sharp cheddar provide a much better texture in a heavy pasta salad. You want to get a distinct bit of cheese in every few bites rather than just a general cheesy flavor in the sauce.
- Don’t overcook the peas: If you’re using frozen peas, you don’t actually need to boil them. Just let them sit at room temperature for twenty minutes or run them under warm water so they stay bright green and pop when you bite them.
- Mince the red onion tiny: Since the onion is raw, large chunks can be way too sharp and overwhelm the creamy dressing. Cutting them into very small pieces ensures you get the flavor without the harsh aftertaste.
- Use full-fat mayonnaise: This isn’t the place for the light version or salad dressing spreads. The real stuff provides the heavy, rich base that Paula Deen is known for, and it holds up much better during the chilling process.
- Add the bacon last: If you’re making this a day ahead, keep the crumbled bacon in a separate bag and stir it in right before serving. This keeps the fat from getting soft and ensures the salad has a distinct salty crunch.
- Season the pasta water heavily: The noodles themselves are quite bland, and they won’t absorb any more salt once they’re cold. Adding a tablespoon of salt to the boiling water is your only chance to flavor the pasta from the inside out.
What To Serve With Paula Deen Pasta Salad
Grilled barbecue chicken or fried catfish are classic pairings that fit the Southern theme. The creamy dressing works well to cool down any spicy rubs or sauces on the meat.
Corn on the cob and a basket of buttery biscuits make this a proper feast. For a lighter touch, a few slices of cold watermelon or a simple tomato salad provide a fresh break from the heavy mayonnaise.
How To Store Pasta Salad
- Fridge: Keep the salad in an airtight container for up to three days. If it looks a little dry the next morning, stir in an extra tablespoon of mayonnaise to bring back the shine.
- Reheat: You should never reheat this dish as the mayonnaise will break and turn into a greasy oil. It’s designed to be served chilled, straight from the refrigerator.
- Freeze: Do not freeze this recipe. Mayonnaise-based dressings separate and turn grainy when frozen, and the celery and eggs will become unpleasantly watery once thawed.
Paula Deen Pasta Salad Nutrition Facts
Per serving (1 of 8):
- Calories: 540 kcal
- Protein: 14g
- Fat: 38g
- Carbohydrates: 36g
- Sugar: 6g
- Sodium: 780mg
FAQs
Can I use a different pasta shape for the Paula Deen Pasta Salad?
Yes, rotini or large macaroni shells work great because they have nooks and crannies that hold onto the creamy dressing. Just avoid long noodles like spaghetti as they’re impossible to mix evenly with the cubed cheese and eggs.
How do I stop the pasta from soaking up all the dressing?
Rinsing the noodles in cold water to remove the surface starch is the best way to prevent this. If the pasta is still warm, it’ll act like a sponge and pull all the moisture out of the mayonnaise.
Can I make the Paula Deen Pasta Salad a day in advance?
Yes, this salad actually tastes better after the flavors have had a night to meld together. Just remember to wait until the very last minute to stir in the bacon so it doesn’t lose its crunch.
What can I use instead of white vinegar in the Paula Deen Pasta Salad ?
Apple cider vinegar is a good substitute if you want a slightly fruitier tang. Avoid using balsamic or red wine vinegar as they’ll change the color of the white dressing and make the salad look muddy.
Is there a way to make this Paula Deen Pasta Salad lighter?
You can swap half of the mayonnaise for plain Greek yogurt, though the flavor will be much tarter. It won’t have that classic Southern richness, but it’ll significantly cut down on the fat and calories.
Check out More Recipes:
Paula Deen Pasta Salad
Description
Paula Deen’s Southern Pasta Salad (often made as a classic Macaroni Salad) is a decadent, crowd-pleasing side dish that perfectly balances sweet and savory flavors. It features tender pasta and crisp garden vegetables—like celery, bell peppers, and onions—tossed in a signature rich dressing made from mayonnaise, a splash of vinegar, and a hint of sugar. It is the ultimate creamy comfort food designed for backyard barbecues and family potlucks.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Boil the pasta: Fill a large pot with water and plenty of salt, then bring it to a rolling boil. Cook the bow-tie noodles according to the package directions until they’re soft but still have a bit of a bite.
- Chill the noodles: Drain the pasta in a colander and immediately run cold water over it for at least a minute. Shake the colander well and let the noodles sit until they’re no longer releasing any heat or moisture.
- Prepare the eggs: Place the eggs in a small saucepan covered with an inch of water and bring to a boil. Turn off the heat, cover the pan, and let them sit for twelve minutes before dropping them into an ice bath.
- Whisk the dressing: Stir the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a small bowl until the sugar has fully dissolved. Taste a tiny bit to make sure it’s tangy enough, as the flavor will mellow out once it’s mixed with the pasta.
- Assemble the salad: Toss the cold noodles, bacon, cheese, chopped eggs, peas, celery, and onion in a massive mixing bowl. Pour the dressing over the top and use a large rubber spatula to coat every piece without breaking the delicate bow-ties.
- Rest and set: Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours before you plan to eat. The cold air helps the dressing thicken up so it grips the pasta instead of sliding off to the bottom of the bowl.
This ice bath is a critical step because it shrinks the egg away from the shell. If you skip the cold soak, the shells will stick to the whites and you’ll end up losing half the egg when you try to peel it.
