I promise this is the BEST Creamy Pasta Salad recipe you will ever try!
Both my husband and I have always been suckers for the creamy pasta salad you can find at the supermarket, especially when we also buy a BBQ Chicken – instant meal! This Creamy Pasta Salad recipe is just as good, and maybe even better as you know exactly what is in it and can also modify the recipe to suit your taste.
This salad certainly feeds a crowd (I find it will feed 8 adults when served alongside other salads/BBQ etc) however if you are wanting to make this recipe for just a couple of people, you can easily halve the ingredients.
When making this recipe, I usually use whole egg Mayonnaise (the Praise brand), however you can use your preferred brand, and you can also use a light mayonnaise if you wish.
More Tips for Making this Creamy Pasta Salad:
- You can make the pasta salad a day or two in advance, store in an airtight container in your fridge.
- This salad is best enjoyed within 4 days.
- Instead of macaroni pasta, you can use other types such as shell, small spirals, bowtie etc.
- You and add/omit vegetables from this recipe. It’s also delicious when made with red onion and a mixture of red and green capsicums.
- If you don’t have any natural yoghurt, you can use sour cream in its place.
- I used Praise Whole Egg Mayonnaise for this recipe, you can use a ‘light’ mayonnaise if you wish.
- For a ‘meaty’ version, add some chopped cooked bacon or chicken.
Other Easy Salad Recipes that you may also like:
- The BEST Potato Salad Recipe
- Chicken Cobb Salad
- Light Pasta Salad
- Crunchy Noodle Salad with Almonds
- Roasted Vegetable Salad
- Apple Coleslaw
- Chicken Caesar Salad
You can also find my complete collection of salad recipes here.
The Best Creamy Pasta Salad Recipe
Ingredients
- 250 grams dried macaroni pasta
- 1 teaspoon salt
- 2 stalks celery
- ½ red capsicum
- 1 carrot approximately 80 grams
- 2 spring onions both the white tip and half of the stem
For the Dressing
- ½ cup mayonnaise 110 grams
- ½ cup greek style natural yoghurt 120 grams
- 2 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Place a large saucepan which has been half filled with water onto your stove and bring to the boil.
- Add the salt and macaroni and cook for 8 - 10 minutes or until the pasta is cooked al dente. Carefully drain and seta side to cool.
- In the meantime, finely dice the red capsicum, celery and spring onions. Grate the carrot and set aside until needed.
- In a small bowl, add all of the dressing ingredients and mix well to combine.
- Place the cooled pasta into a large serving bowl and add the diced/grated vegetables plus the dressing. Gently fold with a large spoon to combine all of the ingredients.
- Cover the bowl with cling wrap (or a beeswax wrap) and place the pasta salad into the fridge for 2 hours to chill.
Thermomix Instructions
- Roughly chop the spring onions, carrot and celery into 3 cm pieces and add to your Thermomix bowl. Roughly chop the red capsicum into strips and also add it to the bowl. Mix for 3 seconds, speed 6 to chop. Transfer the ingredients to a separate bowl until needed.
- Rinse out your Thermomix bowl and add 1000 grams of water. Cook for 10 minutes, 100 degrees, speed 2.
- Add the dried macaroni pasta and the salt and cook for 8 minutes, 100 degrees, speed 1 reverse.
- Drain the cooked pasta and set it aside to cool.
- In a clean and dry Thermomix bowl, add the dressing ingredients and mix for 6 seconds, speed 4. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 3.
- Place the cooled pasta into a large serving bowl and add the diced/grated vegetables plus the dressing. Gently fold with a large spoon to combine all of the ingredients.
- Cover the bowl with cling wrap (or a beeswax wrap) and place the pasta salad into the fridge for 2 hours to chill.
Notes
- You can make the pasta salad a day or two in advance, store in an airtight container in your fridge.
- This salad is best enjoyed within 4 days.
- Instead of macaroni pasta, you can use other types such as shell, small spirals, bowtie etc.
- You and add/omit vegetables from this recipe. It's also delicious when made with red onion and a mixture of red and green capsicums.
- If you don't have any natural yoghurt, you can use sour cream in it's place.
- I used Praise Whole Egg Mayonnaise for this recipe, you can use a 'light' mayonnaise if you wish.
Enjoy!
For more easy recipes, why not check out our ‘Family Dinners Made Easy’ Book – also available in a Thermomix edition.
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Tamara
Made this for the first time (didn’t have spring onion or celery) but it was so yummy and a Hit with the family!