This creamy pasta salad with mayo is rich, tangy, and perfect for picnics, parties, or quick meals. It’s loaded with crunchy veggies and coated in a smooth, flavorful dressing.
What You’ll Need
Ingredients
- 200g pasta (any short type like macaroni or fusilli)
- 1 cup mayonnaise
- 1 teaspoon mustard (optional)
Vegetables
- ½ cup carrots, finely chopped
- ½ cup cucumber, chopped
- ½ cup sweet corn
- ¼ cup onion, finely chopped
Seasoning
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, for balance)
Optional
- Fresh herbs (parsley or coriander)
- ½ cup boiled potatoes or peas
Step-by-Step Instructions
1. Cook the pasta
Boil pasta in salted water until tender. Drain and let it cool completely.
2. Prepare vegetables
Chop all vegetables into small, even pieces.
3. Make dressing
In a bowl, mix mayonnaise, mustard, salt, pepper, and sugar.
4. Combine
Add cooled pasta and vegetables to the dressing.
5. Mix well
Toss everything until evenly coated.
6. Chill
Refrigerate for 20–30 minutes before serving for best flavor.
Texture & Taste
- Creamy and smooth
- Slightly tangy
- Crunchy from fresh vegetables
Serving Suggestions
Serve with:
- Grilled dishes
- Sandwiches
- As a side for lunch or dinner
Tips for Best Results
Cool pasta completely before mixing.
Do not overcook pasta—it should stay firm.
Adjust mayo for desired creaminess.
Chill before serving for better taste.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Variations
Add boiled eggs or chicken for protein.
Use yogurt instead of some mayo for a lighter version.
Add cheese cubes for extra flavor.
