Mayo Pasta Salad

There’s something about a big bowl of mayo pasta salad that instantly feels like a sigh of relief on the table.

Creamy, pale-gold dressing clings to tender pasta spirals, speckled with crisp green celery, bright red peppers, and maybe a sprinkle of fresh herbs.

It’s cool, comforting, and ready in about 30 minutes—perfect as a quick lunch, a no-stress side, or a make-ahead dish for busy days.

This is the kind of recipe that suits everyone: beginners who want something foolproof, families needing a crowd-pleaser, and meal-preppers who love opening the fridge to ready-to-eat comfort.

I still remember a rushed weeknight when friends dropped by unannounced; this salad came together from pantry staples and saved the evening, turning chaos into an easy, relaxed spread.

It shines at potlucks, Sunday suppers, picnics, and last-minute gatherings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor in every bite
• Comes together fast with simple, affordable ingredients
• Stays delicious made ahead for picnics, parties, or potlucks
• Easily customized with your favorite veggies, cheeses, or proteins
• Pleases picky eaters and works alongside almost any main dish

Ingredients

• 12 ounces pasta, small shells or elbows — choose sturdy shapes that hold dressing well
• 1 tablespoon salt — for seasoning the boiling water generously
• 1 cup mayonnaise, full-fat — gives the creamiest, richest texture
• 2 tablespoons sour cream (optional) — adds tang and extra creaminess
• 2 tablespoons Dijon mustard — for sharp, savory depth
• 2 tablespoons white vinegar — brightens and thins the dressing
• 1 tablespoon lemon juice, fresh — adds fresh, zesty acidity
• 1 teaspoon sugar — balances the tanginess of vinegar and mustard
• 1 teaspoon salt — seasons the dressing itself
• 0.5 teaspoon black pepper, ground — use freshly ground for best flavor
• 0.5 teaspoon garlic powder — gives gentle, even garlic flavor
• 0.5 teaspoon onion powder — boosts savoriness without raw bite
• 1 cup celery, finely diced — adds crunch and freshness
• 0.75 cup red bell pepper, finely diced — for sweetness and color
• 0.5 cup red onion, finely diced — adds sharp, aromatic bite
• 0.5 cup carrots, finely shredded — a touch of sweetness and color
• 0.5 cup frozen peas, thawed — for pops of sweetness and texture
• 2 tablespoons fresh parsley, chopped — adds fresh, herbal finish

Step-by-Step Method

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season the pasta. Stir in the pasta and cook according to package directions until just al dente.

Avoid overcooking so it holds its shape in the salad. Once done, immediately move to draining to stop the cooking.

Cool and Drain the Pasta

Pour the cooked pasta into a colander. Rinse thoroughly under cold running water until the pasta is completely cool. This stops the cooking and removes excess starch.

Let the pasta sit in the colander several minutes so it drains very well. Shake off any excess water to prevent a watery salad.

Whisk the Creamy Dressing

In a small mixing bowl, add mayonnaise, sour cream, Dijon mustard, white vinegar, lemon juice, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until the mixture is smooth and fully combined.

Taste and adjust seasonings if needed. Set the dressing aside while you prepare the vegetables and pasta.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the finely diced celery, red bell pepper, red onion, shredded carrots, thawed peas, and chopped fresh parsley.

Gently toss the pasta and vegetables together so they begin to distribute evenly throughout the bowl.

Fold in the Dressing

Pour the prepared mayo dressing over the pasta and vegetable mixture. Use a rubber spatula to gently fold everything together.

Coat all the pasta and vegetables evenly without crushing them. Scrape the sides and bottom of the bowl to ensure no dry spots remain.

Taste and adjust salt and pepper if necessary.

Chill and Refresh Before Serving

Cover the bowl tightly and refrigerate the salad for at least 1 hour. This chilling time allows the flavors to meld and the dressing to thicken slightly.

Before serving, stir the salad again. If it seems dry, add a spoonful of mayonnaise or a splash of vinegar, then serve the salad well chilled.

Ingredient Swaps

• Use Greek yogurt in place of sour cream, and up to half of the mayo, for a lighter but still creamy dressing.
• Swap Dijon with yellow mustard or spicy brown mustard; replace white vinegar with apple cider or rice vinegar if that’s what you have.
• For dairy-free, omit sour cream and use all mayo (or a vegan mayo); for egg-free/vegan, use vegan mayo and make sure pasta contains no egg.
• Mix-ins are flexible: sub green bell pepper for red, green onion for red onion, corn for peas, and any small pasta shape (rotini, bowties, penne) for shells/elbows.

You Must Know

• Doneness • If pasta feels mushy after chilling: Next time pull it from the water when it’s just shy of al dente (usually 1–2 minutes less than the box time); it continues to soften as it cools and sits in the dressing, so slightly firm when hot = perfect texture once chilled.
• Troubleshoot • If the salad turns watery in the fridge: Shake off the pasta thoroughly, then spread in the colander for at least 5–10 minutes so no water drips; excess water dilutes the mayo base and pools at the bottom by the 1-hour chill mark.
• Flavor Boost • For a more “zingy” dressing without extra salt: Add 1–2 more teaspoons white vinegar or ½–1 tablespoon lemon juice after chilling and tasting; flavors dull slightly in the cold, and a small acid bump sharpens everything without making it salty.
• Make-Ahead • When making this a day before serving: Hold back 2–3 tablespoons of the mayo (and/or 1 tablespoon sour cream) and stir it in right before serving; by 12–24 hours the pasta absorbs dressing, so a small fresh addition restores creaminess.
• Scale • To serve a crowd: Multiply all ingredients evenly by 1.5 for about 9 servings or by 2 for 12; use an extra-large bowl so tossing is gentle and the pasta doesn’t break, especially once the volume passes about 2 pounds cooked pasta.

Serving Tips

• Serve in a chilled bowl, topped with extra chopped parsley and cracked black pepper.
• Pair with grilled chicken, burgers, or hot dogs for a classic cookout spread.
• Spoon into lettuce cups or over mixed greens for a lighter, crunchy lunch.
• Offer alongside barbecue ribs or pulled pork to balance rich, smoky flavors.
• Portion into small cups or jars for easy picnic or potluck individual servings.

Storage & Make-Ahead

Store mayo pasta salad in an airtight container in the fridge for up to 3–4 days.

It’s great for making a day ahead, since the flavors meld as it chills.

Stir before serving and refresh with a bit of mayo or lemon juice.

This salad doesn’t freeze well.

Reheating

Reheat mayo pasta salad gently, only until just warm.

Use a low-power microwave in short bursts, or briefly warm in a covered oven dish or nonstick skillet, stirring often.

Potluck and Picnic Staple

Nothing disappears faster at a potluck or picnic than a big bowl of creamy mayo pasta salad, glistening with dressing and dotted with bright peas, crunchy celery, and sweet red bell pepper.

I love walking in with this chilled bowl, condensation beading on the sides, and watching eyes follow it straight to the table.

It’s easy to scoop, never needs reheating, and tastes even better after that hour (or more) of resting in the fridge.

I can make it early, tuck it in the cooler, and it arrives perfectly cold and flavorful.

Each bite feels familiar—tangy, salty, a little sweet—yet fresh from the parsley and lemon.

It’s simple, reliable, and always the first dish people ask me for the recipe.

Final Thoughts

Give this mayo pasta salad a try the next time you need an easy, crowd-pleasing side dish—it comes together quickly and tastes even better the next day.

Don’t be afraid to tweak the mix-ins or seasonings to match your taste and make it your own!

Frequently Asked Questions

Can I Make This Mayo Pasta Salad Dairy-Free or Egg-Free for Allergies?

You can. I’d swap in vegan mayo and dairy-free sour cream, then check pasta’s egg-free. Taste the dressing—silky, tangy, bright with lemon—then fold it through the cool shells till everything glistens and crunches softly.

How Do I Safely Transport This Salad on Long Car Trips?

I pack your salad in a chilled, airtight container, nestle it in an ice-packed cooler, and keep it shaded. I don’t let it sit above 40°F; if ice melts, I swap in fresh.

What Proteins Pair Best if I Want to Make It a Main Dish?

Grilled chicken, flaked tuna, or diced ham work best; I’d fold them in gently. I love how smoky chicken, briny tuna, or salty ham sink into the creamy curls, turning each bite into a complete meal.

How Can I Reduce the Fat or Calories Without Losing Creaminess?

You can lighten it by swapping half the mayo for thick Greek yogurt, thinning with lemony pasta water. I still taste silky tang, feel cool creaminess, and you’ll barely notice the missing fat, only brightness.

Is This Recipe Suitable for Gluten-Free Diets, and What Pasta Works Best?

Yes, it’s easily gluten‑free if you swap in certified gluten‑free pasta. I’d urge you to choose sturdy corn‑rice or chickpea spirals—their curls cradle the velvety dressing and stay pleasantly springy after chilling.