Pasta Salad

Heather says:

When the weather warms up, it’s time for the sides to cool down. I’ve always enjoyed pasta salad, from the deli. This recipe nails the slightly sweet dressing of traditional macaroni salad and with a grilled chicken breast, shrimp, or portabella mushrooms would be a meal in itself. I vary the vegetables and pasta shape depending on what’s on hand. Today I had some bell pepper, cherry tomatoes, and black olives. Other times it may be carrot, celery, or broccoli. Be sure to let it chill for at least four hours to allow the full flavor to develop.

Pasta Salad

  • 2 cups dry pasta – rotini, macaroni, bow tie
  • 1/2 cup mayo
  • 1/8th cup white vinegar
  • 1/3 cup sugar
  • 1 TBSP yellow mustard
  • 1/4 cup oninon – finely diced
  • approximately 1 – 1 1/2 cups vegetable of your choice: diced, grated, or chopped to bite size
  • fresh ground pepper to taste

Cook pasta according to package directions to “al dente.” Immediately drain and rinse with cold water. Allow to drain thoroughly. In a large bowl whisk together the mayonnaise, mustard, sugar, and vinegar. Add the onion, pasta, and vegetables; toss to coat. Cover tightly and refrigerate for at least four hours.



  1. HeatherSolos on February 24, 2011 at 6:43 am

    It's a somewhat sweet dressing. It's like the macaroni salad you could get at a deli. I'll work on getting a more savory version up in the near future.

  2. Dan on February 24, 2011 at 6:39 am

    Sugar is a must in this recipe? It's not to sweet?
    My recent post Pasta Salad With Pimiento Peppers

  3. jen on August 5, 2008 at 4:20 pm

    thank you for posting this link today. i made this for our block party tonight and cannot wait to show it off! delicious. 🙂

  4. ~DanaB~ on June 15, 2007 at 2:58 pm

    This was a wonderful idea–thanks so much!! Twas my first attempt at pasta salad and my husband raved about it whoohoo!


  5. bramble on June 14, 2007 at 7:18 pm

    mmmm cold foods are yummy