This cold pasta salad is not a great option for a diet. However, it is great! This is a perfect dish to bring to a potluck and will be cleaned out in no time. With a perfect mix of creamy, sweet, and sour this salad is packing all the flavor. The soft noodles with the crunchy vegetables give this cold salad an addicting texture.
What ingredients are in this Cold Pasta Salad?
- gluten free elbow pasta or any small pasta shape
- red bell pepper
- cucumber
- purple onion
- corn
- pickles
- mayonnaise-While this is mayonnaise based dish. You can always sub unsweetened greek yogurt or go half yogurt half mayonnaise to lighten up the calories.
- apple cider vinegar
- honey
- dill
How to make Cold Pasta Salad?
- Cook gluten free elbow pasta according to the package. Drain and set aside to cool.
- Combine all ingredients of the dressing and set aside in the refrigerator while you chop the vegetable. Salt to taste
- Chop uniformly into small pieces hald a purple onion, half a red bell pepper, cucumber, and 3 pickles.
- In a large glass bowl, add cold pasta, chopped vegetables, and the can of corn. Dress with the dressing until lightly dressed. Taste and add salt if needed.
- Refrigerate for a minimum of 2 hours. It is best to make the night before and let everything merry for longer to really incorporate all the flavors.
- Enjoy with some barbecued chicken or sausage!
Optional Toppings
How to store the salad?
Store the mayonnaise cold pasta salad in the refrigerator in an air tight container. Enjoy within 3-4 days. Because of the cucumber it may become watery. Be sure to stir to combine again before serving.
What to serve with Cold Pasta Salad?
Serve with hamburgers or hot dogs
Serve as a side to grilled chicken or a juicy steak.
More La Disco Nap salad recipes
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Classic American Cold Pasta Salad
Equipment
- 1 pot
- 1 large glass bowl
Ingredients
- 12 oz gluten free elbow pasta or any small pasta shape
- ½ red bell pepper
- 1 cucumber
- ½ purple onion
- 1 8.75 oz can corn
- 3 small pickles
Dressing
- ½ cup mayonnaise
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp dill
- salt to taste
Instructions
- Cook gluten free elbow pasta according to the package. Drain and set aside to cool.
- Combine all ingredients of the dressing and set aside in the refrigerator while you chop the vegetable. Salt to taste
- Chop uniformly into small pieces hald a purple onion, half a red bell pepper, cucumber, and 3 pickles.
- In a large glass bowl, add cold pasta, chopped vegetables, and the can of corn. Dress with the dressing until lightly dressed. Taste and add salt if needed.
- Refrigerate for a minimum of 2 hours. It is best to make the night before and let everything merry for longer to really incorporate all the flavors.
- Enjoy with some barbecued chicken or sausage!
