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.
Gary Keiny says
This recipe was great. If I could I would give it 6 stars. I gobbled this up with my family in 3 seconds. It was a world record. I recommend adding strawberries inside at the beginning.
Erren's Kitchen says
Thank you for letting me know how much you loved it, strawberries would add a nice flavor! 😉
RUTH COOPER says
Great pasta salad! The first time I made it was for a party, and after tasting it, my husband wanted me to make something else to take so he could have this all for himself.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Daniel Horkenshtar says
Hey Erren I tried it with some siracha and it brought a kick. My wife again as u know was being a pig. Eating all my food and not leaving any for me. I only tried it while I was cooking so I do not know the full taste. Maybe one day I can come to your house and you could cook for me. I am very hungry please help my Wife is helpppppp
Erren's Kitchen says
So glad you like it Daniel, maybe make it when you know your wife is out? Good luck 🙂
Daniel Horkenshtar says
I enjoyed this on the weekends with my wife Daniela. She eats like a pig but its funny to watch her enjoy this lovely pasta. I like to add carrots and relish because they are her favorites. Thank you for this.
Erren's Kitchen says
I’m so glad you like it Daniel 🙂
Mary Jane says
Omg my kids loved this so much!!!
Erren's Kitchen says
Thank you Mary, I love to hear this 🙂
Isaac Murdock says
My chemistry class loves this recipe. Thank you so much
Erren Hart says
That’s so great to hear, Isaac! Thanks for letting me know! 🙂
Mr.Cho says
I also used it for my Spanish class they hated it sadly. But my kids and I eat it weekly
Erren Hart says
Sorry it wasn’t a hit with the Spanish class, but I’m glad your kids like it! 🙂
Micheal Tarpaper says
As a friend that recently visited Isaac i really enjoyed this dish. He made it again for me after we went to the apple store.
Ashleigh Moore says
this is my favorite pasta salad ever!!! question though is that cilantro and celery you have chopped up in there too?
Erren Hart says
Hi Ashleigh, I updated the recipe when I republished to include celery and chopped parsley because every time I make it, those additions are what my family requests most often. Hope you approve!
ASHLEIGH MOORE says
Yeah I definitely approve. I see that you updated it to include the chopped parsely but my family likes it with some barbeque pudding inside because it gives it more of a kick. I on the other hand like it with ur recipe. Try it with some green beans and asparagus on the side. It works really well
Erren's Kitchen says
Sounds like you know how to work with a recipe, glad you all enjoy it 🙂
Barnald Gorny says
I rate this 5/10 because it should be 10/9. So other than that I love to soup me eat. Good day mate. :*
Erren's Kitchen says
Thank you 🙂
Jenny Wood says
This was wonderful! I would never have thought to put bacon in pasta salad, but wow! So good!
Erren Hart says
Yay! I’m so happy when people take the time to share their experience!
Maryse says
Excellent
Erren's Kitchen says
Thank you Maryse, I’m glad you liked the recipe 🙂