Cold Pasta Salad With Mayo
This Cold Pasta Salad with Mayo is a refreshing and creamy dish perfect for picnics or as a side for summer barbecues. It combines colorful vegetables, pasta, and a rich mayonnaise dressing to create a delightful dish that's both easy to prepare and delicious.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 chopping board
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red bell pepper diced
- ½ cup green onions sliced
- ½ cup sweet corn canned or frozen
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- to taste none salt
- to taste none pepper
- ½ cup shredded cheddar cheese Optional
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes).
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Allow it to cool completely.
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, garlic powder, salt, and pepper to create the dressing. Mix until well combined.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, green onions, and sweet corn.
- Pour the mayonnaise dressing over the pasta and vegetables. Gently fold the ingredients together until everything is evenly coated with the dressing.
- If desired, sprinkle shredded cheddar cheese on top and gently mix it in.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
Feel free to customize this salad by adding other vegetables or proteins, such as diced cooked chicken or ham.
You can make this salad a day in advance; the flavors will improve as it sits, but be careful not to let it stay out too long at room temperature.
For a lighter version, consider using Greek yogurt instead of mayonnaise.