Pasta Mayo Salad is a classic side dish that never goes out of style. It's creamy, tangy, and endlessly adaptable. This version uses a lightened-up dressing with Greek yogurt and mayo, plus crunchy veggies for texture.
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I've tested this recipe to get the perfect balance of creaminess and tang. The key is to not overdress the pasta—the sauce absorbs as it chills, so you want it a bit saucy at first. Serve it cold or at room temperature; it's a crowd-pleaser for any gathering.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) short pasta (like elbow macaroni or fusilli)
Use any short pasta. Whole wheat or chickpea pasta work well for a healthier twist.
1/2 cup (120g) mayonnaise
Use full-fat for richest flavor. For a lighter option, use half mayo and half plain Greek yogurt.
1/2 cup (120g) plain Greek yogurt
Adds protein and tang. Substitute with sour cream or more mayo if needed.
2 tablespoons apple cider vinegar
Provides acidity to balance the creaminess. White wine vinegar or lemon juice work too.
1 teaspoon Dijon mustard
Adds depth. Yellow mustard is a fine substitute.
1/2 teaspoon salt
Adjust to taste. Sea salt or kosher salt recommended.
1/4 teaspoon black pepper
Freshly ground for best flavor.
1/2 cup (75g) frozen peas, thawed
Adds sweetness and color. Use fresh peas when in season.
1/2 cup (75g) diced red bell pepper
Provides crunch and color. Any bell pepper color works.
1/4 cup (40g) finely diced red onion
Soak in cold water for 10 minutes to mellow the bite if desired.
2 tablespoons chopped fresh dill
Adds fresh flavor. Substitute with parsley or chives.
Tips & Tricks
Don't overcook the pasta
Cook to al dente according to package directions. Overcooked pasta will become mushy in the salad.
Season generously
Taste the dressing before adding to pasta and adjust salt and pepper. The flavors mellow after chilling.
- Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking.
2. Whisk the dressing
In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
3. Combine ingredients
Add the cooled pasta, peas, red bell pepper, red onion, and fresh dill to the dressing. Toss gently until everything is well coated.
4. Chill and serve
Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a good stir and adjust seasoning if needed. Serve cold.
Delicious Variations
Make it dairy-free
Use vegan mayo and plain unsweetened vegan yogurt.
- Add 1 cup diced cooked chicken for a protein-packed main dish.
- Swap peas for chopped broccoli florets and add 1/4 cup shredded cheddar cheese for a cheesy twist.
How to Store Creamy Pasta Mayo Salad
Refrigerator
Store in an airtight container for up to 3 days. Stir before serving; add a splash of milk or water if too dry.
Freezer
Not recommended due to mayo and yogurt texture changes upon thawing.
Reheating
Serve cold or at room temperature. Do not microwave as it will warm the mayo and make it oily.
Frequently Asked Questions
Q: What is pasta mayo salad?
Pasta mayo salad is a cold pasta salad bound with a creamy dressing made primarily of mayonnaise and often other ingredients like yogurt or vinegar. It's a popular side dish at picnics and BBQs.
Q: How many calories are in pasta mayo salad?
This recipe has about 285 calories per serving. The exact count depends on the specific ingredients and portion sizes.
Q: Can I make pasta mayo salad ahead of time?
Yes, you can make it up to 24 hours in advance. In fact, it tastes better after chilling for a few hours as flavors meld.
Q: How do I keep pasta salad from getting dry?
To keep it moist, don't overdress initially. The pasta absorbs dressing as it sits. If it becomes dry, stir in a little milk, water, or extra dressing before serving.
Q: What goes well with pasta mayo salad?
It pairs well with grilled meats like burgers, hot dogs, or chicken, and is also great alongside sandwiches or as part of a buffet spread.
If you've tried this Pasta Mayo Salad, let me know how it turned out in the comments below. I'd love to hear your variations!
Creamy Pasta Mayo Salad
Pasta Mayo Salad: creamy, tangy, and ready in 20 minutes. Perfect for picnics, BBQs, and potlucks.
🧂 Ingredients
- 8 oz (225g) short pasta (like elbow macaroni or fusilli)
- 1/2 cup (120g) mayonnaise
- 1/2 cup (120g) plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (75g) frozen peas, thawed
- 1/2 cup (75g) diced red bell pepper
- 1/4 cup (40g) finely diced red onion
- 2 tablespoons chopped fresh dill
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking.
- 2Whisk the dressing — In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- 3Combine ingredients — Add the cooled pasta, peas, red bell pepper, red onion, and fresh dill to the dressing. Toss gently until everything is well coated.
- 4Chill and serve — Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, give it a good stir and adjust seasoning if needed. Serve cold.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
