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–+ servings
cold creamy mayo pasta

Mayo Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rubber spatula

Ingredients
  

  • 12 ounce pasta small shells or elbows
  • 1 tablespoon salt for boiling water
  • 1 cup mayonnaise full-fat
  • 2 tablespoon sour cream optional
  • 2 tablespoon Dijon mustard
  • 2 tablespoon white vinegar
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup celery finely diced
  • 3/4 cup red bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup carrots finely shredded
  • 1/2 cup frozen peas thawed
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon salt, then add the pasta and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white vinegar, lemon juice, sugar, salt, black pepper, garlic powder, and onion powder until smooth.
  • Add the cooled pasta to a large mixing bowl.
  • Add celery, red bell pepper, red onion, carrots, peas, and parsley to the pasta.
  • Pour the mayo dressing over the pasta mixture.
  • Gently fold everything together with a rubber spatula until the pasta and vegetables are evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate the salad for at least 1 hour to chill and allow flavors to meld.
  • Stir the salad before serving, adding a spoonful of mayonnaise or a splash of vinegar if it seems dry, then serve chilled.

Notes

For best flavor and texture, cook the pasta just to al dente so it holds its shape after chilling, and be sure it’s fully cooled and well-drained before adding the dressing to avoid a watery salad. You can customize the mix-ins with extras like diced pickles, hard-boiled eggs, or shredded cheese, but keep the total add-ins similar so the dressing-to-pasta ratio stays balanced. This salad often tastes even better the next day, though you may need to refresh it with a bit more mayo or lemon juice before serving. Store it tightly covered in the refrigerator and avoid leaving it at room temperature for more than 2 hours, since the mayo makes it perishable.
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