Easy Pasta Salad with Mayo, Lemon, and Basil

Square close up of an easy pasta salad with mayo.

5 from 2 votes

Easy Pasta Salad with Mayo, Lemon, and Basil

A creamy cold pasta salad with fresh veggies and a bright lemon-basil mayo dressing. Make it ahead and it only gets better as it chills.

Course Salad, Side Dish

Cuisine American

Keyword Creamy pasta salad recipes, Macaroni salad with mayonnaise, noodle salad recipe mayonnaise, pasta and mayo salad, pasta and mayonnaise salad recipe, pasta salad recipe mayo

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings people

Calories 417kcal

Author Blair Lonergan

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