Full of fresh veggies and a bright, creamy dressing, this easy pasta salad with mayo is a go-to side dish for picnics, potlucks, and backyard cookouts. The lemon-basil mayo keeps it light and flavorful, and since it’s best made ahead, it’s one less thing to worry about on a busy summer day.
More Cold Pasta Salads
Photography by BEA MORENO.
Before You Get Started
A few tips that make the biggest difference with this salad:
- Reserve half the dressing. Pour only half over the salad before chilling. The pasta absorbs dressing as it sits, so you’ll need that reserved half to freshen things up right before serving.
- Use short pasta with ridges or curls. Shells, rotini, elbows, ditalini, and penne all work well here. The texture gives the dressing something to cling to in every bite.
- Plan for chill time. The salad needs at least 2 hours in the refrigerator before serving so the flavors can come together. Overnight is even better.
How to Make Mayo Pasta Salad
This salad comes together in just a few simple steps. Here’s what to do:
Step 1: Cook, Drain, and Rinse
Boil the pasta in a large pot of well-salted water. During the final 30 seconds, add the broccoli florets to the pot. You want the broccoli to stay bright green with a little crisp bite, so pull it before it goes soft.
→ Before draining, place the frozen peas in your colander. When you pour the hot pasta and water over them, they thaw almost instantly. Then rinse everything under cold water to stop the cooking and remove surface starches so the noodles don’t clump together.
Step 2: Combine the Salad
Add the cooled pasta to a large bowl along with the broccoli, peas, red bell pepper, cucumber, and green onions. If you’re using an English cucumber, no need to peel it or remove the seeds.
⇢ Want to add protein? Grilled or rotisserie chicken, cooked shrimp, and drained canned tuna all work well. Add them in with the vegetables and toss to combine.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, fresh lemon juice, minced basil, garlic, and sugar. Season with salt and pepper to taste.
For a bit more depth, a dollop of Dijon mustard or a splash of vinegar is a nice addition.
Step 4: Dress, Chill, and Serve
Pour half the dressing over the salad and toss gently to coat. Taste and adjust the seasoning, then cover and refrigerate for at least 2 hours, or overnight if you have the time. Keep the reserved dressing covered in the fridge.
Just before serving, drizzle the reserved dressing over the salad and toss to combine. The pasta absorbs quite a bit of dressing as it chills, and that second addition brings the creaminess right back. Taste once more, garnish with fresh parsley if you like, and serve cold.
Serving Suggestions: This is the kind of side dish that makes a cookout feel complete. The bright, herby dressing holds up well against bold, smoky mains, and it travels well too, making it a reliable choice for potlucks and picnics when you need something that holds up in the heat.
Great with these summer favorites:
Storage & Make-Ahead
Make Ahead: The salad is best with at least a couple of hours to chill. You can assemble it up to 24 hours in advance and refrigerate until ready to serve. Add the reserved dressing just before you plan to enjoy it.
Storage: The salad keeps well in an airtight container in the refrigerator for 3 to 4 days, though it’s best within the first day or two.
Freezing: This salad does not freeze well. The mayo-based dressing breaks down and the vegetables turn watery and soft when thawed.
⭐️ Looking for More Like This? → Check out my collection of the best pasta salad recipes!
I’ve made this more than a few times. It’s always great. Halved the recipe this time, it’s just my wife and myself. Very nice !
– Dave
Frequently Asked Questions
Can I substitute something for the mayonnaise?
Mayo is the base of the dressing here, but if you’d like to minimize the flavor or lighten it up, you can replace some of the mayo with plain Greek yogurt or sour cream. Start with a half-and-half blend and adjust from there. The dressing will still be creamy, just slightly tangier.
What pasta shape works best for pasta salad?
Any short pasta with ridges, holes, or curls works well here: shells, rotini, elbows, ditalini, or penne. These shapes hold onto the dressing rather than letting it slide off, so you get flavor in every bite. Avoid long pasta or flat shapes like egg noodles, which don’t work as well in a cold salad.
Why does my pasta salad taste dry after chilling?
Pasta absorbs dressing as it sits in the refrigerator, which is why this recipe sets aside half the dressing to add just before serving. If you pour everything in at once, the salad will taste well-dressed when you first make it but dry by the time you serve it. That reserved dressing is the fix.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Pasta Salad with Mayo, Lemon, and Basil
Ingredients
FOR THE SALAD
- 8 ounces uncooked medium shells or other short pasta (such as elbows, ditalini, rotini, or penne)
- ½ cup diced broccoli florets
- ½ cup frozen peas, thawed
- ½ cup finely diced sweet red bell pepper
- ½ cup diced cucumber
- ¼ cup sliced green onions
FOR THE DRESSING
- 1 cup mayonnaise (Duke's preferred)
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh basil leaves
- 1 small clove garlic, finely minced or grated (or sub with ⅛ teaspoon garlic powder)
- 1 teaspoon sugar
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Place the frozen peas in a colander. Cook the pasta in a large pot of salted boiling water according to package directions, adding the broccoli florets during the final 30 seconds. Drain over the peas (the hot water thaws them instantly), then rinse everything under cold water until cool. Set aside.
- In a large bowl, combine the cooled pasta, broccoli, peas, red bell pepper, cucumber, and green onions. Add any protein (rotisserie chicken, cooked shrimp, or drained tuna) at this stage if using.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, basil, garlic, sugar, ½ teaspoon salt, and ¼ teaspoon pepper.
- Pour about half the dressing over the salad and toss gently to coat. Taste and adjust seasoning. Cover and refrigerate for at least 2 hours, or overnight. Store the remaining dressing separately in the refrigerator.
- Just before serving, add the reserved dressing and toss to combine. The pasta absorbs dressing as it chills, so this second addition is what keeps the salad creamy. Taste, adjust seasoning, and garnish with fresh parsley if desired.
Notes
- Pasta shape: Short pasta with ridges, holes, or curls holds the dressing best. Shells, rotini, elbows, ditalini, and penne all work well.
- Thaw the peas quickly: Place frozen peas in the colander before draining. The hot pasta water thaws them almost instantly as you pour it over.
- Reserve the dressing: Always set aside half the dressing before chilling. Pasta absorbs dressing as it sits, and that second addition is what keeps the salad creamy and fresh-tasting at serving time.
- Make ahead: Assemble up to 24 hours in advance. Add the reserved dressing just before serving.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Best within the first day or two.
- Freezing: Not recommended. The mayo-based dressing breaks down and the vegetables lose their texture when thawed.
- Mayo substitute: To reduce the mayo flavor or lighten the dressing, replace up to half the mayo with plain Greek yogurt or sour cream.
- Dressing variations: A dollop of Dijon mustard or a splash of vinegar adds a little more depth to the dressing.
- Add protein: Grilled or rotisserie chicken, cooked shrimp, or drained canned tuna all work well as mix-ins.
Nutrition
Originally published in May, 2021, this post was updated in May, 2026.
Perhaps this is a ridiculous request, given the ingredient’s prominent role in the dish, but is there a substitute for mayo that you would recommend as a viable alternative? The salad sounds delicious but my husband hates mayonnaise.
Hi, Nicole! Not really, although you can definitely cut the mayo with some sour cream or plain Greek yogurt, which would minimize the mayo flavor in the dish.
I’ve made this more than a few times. It’s always great. Halved the recipe this time, it’s just my Wife and Myself. Very nice !
Thank you, Dave! We’re so glad you enjoy it.
Perfect recipe for our beach day side dish. I shared the pasta with coworkers and they love it also.
Thanks for the recipe!
Yay! I’m so glad to hear that. Thanks, Jennifer!