Rinny's Cavatappi Salad

Name: Rinny's Cavatappi Salad
Total time: 240
Yield: 12
Ingredients: 5 cups cavatappi pasta; 1 cup creamy salad dressing (such as Miracle Whip®); ¼ cup sour cream; ¼ cup pickle juice; ¼ cup white sugar; 2 tablespoons honey-Dijon mustard; 1 teaspoon salt; ¾ teaspoon garlic salt; ¾ teaspoon freshly ground black pepper; 3 large hard-boiled eggs, chopped; 1 large sweet onion (such as Vidalia®), chopped; 1 medium red bell pepper, chopped; 2 stalks celery, chopped; 1 cup cubed Cheddar cheese; 1 cup cubed fully cooked ham; 1 (5 ounce) can flaked tuna, drained

Recipe by Corrine Blevins from allrecipes.com

Dinner 4 Hr.

Ingredients

12 servings

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5 cups cavatappi pasta
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1 cup creamy salad dressing (such as Miracle Whip®)
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¼ cup sour cream
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¼ cup pickle juice
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¼ cup white sugar
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2 tablespoons honey-Dijon mustard
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1 teaspoon salt
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¾ teaspoon garlic salt

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¾ teaspoon freshly ground black pepper
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3 large hard-boiled eggs, chopped
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1 large sweet onion (such as Vidalia®), chopped
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1 medium red bell pepper, chopped
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2 stalks celery, chopped
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1 cup cubed Cheddar cheese
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1 cup cubed fully cooked ham
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1 (5 ounce) can flaked tuna, drained

Instructions

Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.