This recipe for simple Pasta Salad makes a quick and delicious lunch or is perfect for preparing ahead for picnics or barbecues.
Why not serve with Moroccan spiced vegetable couscous for the perfect picnic partner?
Today was my son’s last day of school (finally). They finish quite late in the UK and I start itching to have my son home with me in mid-June when friends back home start to post on Facebook that school’s out.
They have a family picnic on the last day of school. It’s a really nice day for the kids and parents alike. I made a huge batch of this salad for it and it was the only thing that was eaten without a trace of anything left in the container (except my chocolate chip cookies)!
Why This Recipe Works
- The vinegar and mayonnaise are a creamy and tangy base for the pasta.
- Bacon and cucumbers make for a salty and crunchy texture everyone will love.
- It’s perfect for making it into a lunch to take to work and eat at your desk.
Ingredient Notes
- Pasta: I used curly pasta, but you can use any pasta shape you like.
- Bacon: Thin sliced bacon is perfect for this because it’s wonderfully crispy when cooked.
- Cucumber: Seedless work best. I like to cube my cucumber into a pasta salad, but you can shave it in ribbons or slices.
- Mayonnaise: This recipe calls for full-fat mayonnaise, but you can use light mayonnaise or even sour cream.
- Vinegar: I have used white, red and balsamic. Please note that balsamic vinegar will change the color of the dressing.
- Herbs: I use parsley, but others have reported cilantro and basil are both great options.
There is nothing better than a big bowl of delicious pasta salad on a hot day! This is my favorite recipe, the bacon & green onions, add a different spin on your everyday macaroni salad.
It’s one of my favorite things to make in the summertime because you can eat however much you like, and it’s a very fresh and light meal in the hot weather, especially when you don’t feel like cooking or heating up the kitchen.
Just throw it all into a bowl and mix it up! Super easy, and super delicious!
How To Make Best Ever Easy Pasta Salad
- Put cooked pasta in a large bowl.
- Add diced cucumber, bacon and green onions.
- Mix in mayonnaise, mustard, and balsamic vinegar.
- Season to taste.
- Serve and enjoy!
Step By Step Instructions
Chop the salad ingredients and place in a large bowl.
Place the mayonnaise, vinegar, mustard and seasoning in a bowl.
Whisk until fully combined.
Pour the mayonnaise mixture into the salad ingredients.
Mix the mayonnaise dressing into the salad ingredients until fully coated.
Serve and enjoy!
Tips & Variations
- Have leftover chicken? Chop it up into cubes and add to make this a main meal.
- For a lower fat option, use low-fat mayonnaise.
- Use your favorite salad dressing, there are no hard and fast rules here!
- Bulk it up with some crumbled feta cheese or mozzarella balls.
- Spice up your pasta salad with some flaked red pepper.
- Make the pasta salad ahead and keep it in the refrigerator for a day before to let the flavors soak in.
Food Safety For Warmer Weather
- To prevent rapidly growing bacteria from forming, Food shouldn’t be unrefrigerated for more than 2 hours or limit the time to one hour if the outdoor temperature is higher than 90° F.
FAQs
You can make this pasta salad the day before, it tastes even better when it’s left in the fridge to rest.
You can keep your pasta salad in an airtight container in the fridge for up to three days.
Other Great Summer Recipes
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Let’s Make Best Ever Easy Pasta Salad
Ingredients
- 12 strips of bacon cooked and chopped
- 2 cups dried pasta cooked, cooled, and drained
- ½ teaspoon mustard
- ½ cup mayonnaise plus more to taste
- 2 tablespoons vinegar white, red or or *balsamic
- ½ teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 3 green onions sliced into rounds
- ½ cup cucumber chopped
- 1 stalk celery chopped
- 2 tablespoons fresh parsley chopped
Instructions
- In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt & pepper. Set aside.
- In a large bowl combine the bacon, pasta, cucumber, and green onions.
- Pour the dressing over the salad and stir to combine.
- Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Tips + Notes
- Be sure not to overcook your pasta to avoid bloating.
- Make the pasta salad ahead and keep it in the refrigerator for a day before to let the flavors soak in.
Nutrition Information:
Update Notes: This post was originally published in July of 2014, but was republished with tips, FAQs, and variations in June of 2021.
Mena says
I made mine w gluten free noodles for a fourth of July party. It was a hit. The tangy dressing is delightful.
Erren Hart says
Your comment put a smile on my face. I’m happy that the recipe was a hit for you.
Tally81 says
This looks very yummy! I’m not keen on celery is there another good substitute? Also, wondering if you’ve tried adding crumbled fetta?
Erren Hart says
Thank you for your comment! I’m glad you like the look of the pasta salad. If you’re not a fan of celery, you could substitute it with diced bell pepper or chopped carrots for a similar crunch. And as for adding crumbled feta, that’s a great idea! It would add a deliciously salty tang to the salad. Just crumble it over the top before serving, or mix it with other ingredients. I hope you enjoy making and customizing this pasta salad to your liking!