What to do with leftover noodles? Make our hearty Pasta Salad With Mayo Recipe, of course!
“Reduce, reuse, recycle!” That’s my motto. It works when I’m sorting my plastics, glass containers, and paper. It works in my closet. And it works in the kitchen.
That’s how this recipe came about. I had made a macaroni casserole for dinner one night but overestimated the amount of noodles I would need. Those little bites of macaroni stared up at me, as if to say, “Don’t throw us out! We still serve a purpose!” Of course, it didn’t feel right to forsake them so quickly, so I went about brainstorming further uses.
It didn’t take me long to come up with this pasta salad. Heck, with the noodles already cooked and cooled, I was already halfway there! I inspected my crisper in the fridge and procured a mix of veggies, some of which had featured in the casserole I had just made. Then, with a jar of mayonnaise and some sour cream I had on hand, I went about making this easy and delicious dish, which then served as my lunch for the next few days. It combines fresh veggies, tangy pickles, and a creamy dressing to create a pasta salad that is more than the sum of its parts. It’s zesty, crunchy, and satisfying. And it leaves no noodle unused!
Which noodle should I use?
The simple answer is that it’s completely up to you, as long as it’s not a long noodle like spaghetti. Macaroni is what most people use in salads such as this one, but any short pasta works well. A penne rigate pasta, which has grooves on the surface of the noodle, tends to work best because those grooves retain the savory dressing really well. The macaroni pictured with this recipe is also ridged. Some other fun shapes you could try are cavatappi (if for no other reason than that these little corkscrews are sometimes called Scooby-Doo pasta) or orecchiette (meaning “little ears” in Italian), depending on how fancy you want to get.
How do I store leftovers?
This pasta salad benefits from being made a few hours in advance (the previous day would be ideal). This will allow the flavors to develop and meld. Be sure to take it out of the fridge 30 minutes before you serve it so it isn’t too cold, though, as cold tends to mute flavors. Leftovers will keep in the fridge for up to 4 days in an airtight container, but freezing is not recommended.
Serving suggestions
With some crisp greens, this hearty pasta salad makes a satisfying lunch, but it’s also a great side dish at any barbecue or alfresco meal. In that case, I like to serve it with a good Veggie Burger or these tasty Black Bean Sliders. Those who eat meat can opt for our classic BBQ Hamburgers or these spicy Jerk Chicken Wings. Of course, no barbecue would be complete without a side of Grilled Corn On The Cob and a refreshing pitcher of Southern Sweet Tea!
Pasta Salad With Mayo Recipe
Ingredients
- 8 ounces dry elbow macaroni (preferably ridged) or small pasta shape of choice
- 1 medium red onion finely chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons yellow mustard Dijon or whole-grain mustard can be substituted
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fine sea salt plus more, to taste
- 1/4 teaspoon fresh ground black pepper plus more, to taste
- 1 to 2 tablespoons honey optional, for a sweet version
- 1 medium bell pepper seeds removed and chopped
- 2 celery ribs finely chopped
- 3 radishes trimmed and finely chopped
- 1 to 2 medium dill pickles finely chopped, optional
Instructions
- Cook the pasta as directed on the package. Once done, drain and rinse with cold water to stop the cooking process and remove excess starch.
- Place the chopped onions in a small bowl, cover with cold water, and let them sit for 5 minutes to mellow their sharp taste, then drain.
- In a large salad bowl, whisk together the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper to create the dressing. Add honey if you prefer a touch of sweetness.
- To the bowl with the dressing, add the cooked macaroni, drained onions, bell pepper, celery, radish, and pickles, if using. Stir until everything is well coated with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
- Store in the fridge for at least 2 hours so that the flavors have time to meld. If possible and for best flavor, take the salad out of the fridge 30 minutes before serving.
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