My Aunt passed me this “creamy 4 ingredient pasta salad with mayo” recipe. I modified the original recipe to what it is today. This pasta salad with mayo is easy to make and is always a sensation! It is a great accompaniment to quick weeknight dinners and is perfect for our summer party. Serve chilled for incredible flavors.
One of the biggest challenges of summer is entertaining. It’s super simple to throw some meat and veggies on the grill with a refreshing side of watermelon, and maybe you can call it a day. But when you’re hosting a big crowd? While I always look forward to these parties, I want to present a dish at the last minute. That’s when the 4 Ingredient Pasta Salad with Mayo came to the rescue. You don’t even need to go out and grab fancy ingredients for this flavorful pasta salad. Here’s how I made this simple Macaroni Pasta Salad that I haven’t stopped eating yet.
Reasons to Love 4 ingredient pasta salad with mayo
Pasta salad is highly customizable. You can easily add or skip the ingredients like veggies and cheese and adjust seasonings according to your taste preferences. It can be served warm or cold, but chilling overnight will absorb much of the dressing and give refreshing vibes, so feel free to add more. This is a fantastic summer feed-a-crowd recipe and always goes over well. This macaroni pasta salad is quick and easy to make; in just 15 minutes, you can enjoy the best macaroni pasta salad. It’s a sure dish to impress.
Pasta salads are getting advanced and fancier with a wide variety of ingredients. One of my favorites is this dish, Mix Pasta Macaroni Salad. I have never dreamed of any possible improvement until this very moment. The best part about pasta salads is that you can use whatever you have in the fridge. But what if you could take it with its few ingredients and distinct flavor profile?
How to make 4 ingredient pasta salad with mayo?
Recipe overview (4 person servings)
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 7 to 10 minutes
- Total Time: 15 minutes
Ingredients
- Elbow macaroni (6 ounces)
- 5 Green Onions
- 1 Red Bell Pepper
- Mayonnaise (1/2 cup)
- Salt and Pepper to Taste
Instructions to make it
Cook the Pasta: Cook the elbow macaroni in a big pot according to package directions for al dente. Once cooked, rinse off starch under tap water and return it to the pot.
Prepare the veggies: Chop red bell pepper and green onions. Don’t hesitate to add any extras (cubed Swiss cheese, herbs, or meats). Now is the time to stir them slowly with a wooden spoon.
Mixing and Seasoning: Take a wide bowl, add the mayonnaise, salt, and freshly cracked black pepper to taste, and stir gently. Add the chopped bell pepper and green onions to the mayonnaise mixture. Stir gently to incorporate. You can add more salt and pepper at this point if needed.
Chill or Serve: Transfer to a serving bowl; you can serve the pasta salad immediately at room temperature or refrigerate it until you’re ready to serve. It keeps well in the fridge for a few hours, making it great for meal prep. Transfer to a serving bowl and, if desired, sprinkle with fresh, torn basil. Serve cold.
4 Ingredient Pasta Salad With Mayo (Macaroni Salad)
Recipe notes:
- Salt the water when you boil macaroni so it will be evenly salted, but be cautious with the salt!
- Always mix with seasoning or dressing directly after it’s drained and rinsed. The macaroni warmness will help merge the flavors.
- As the warm macaroni salad sits, it will absorb the mayo. Feel free to add more mayo for a creamier texture.
- Red bell pepper is my favorite veggie for a bit of extra flavor, but feel free to adjust other veggies or ingredients to your liking.
Substitutes and additions:
There are many ways to customize this 4 ingredient pasta salad with mayo that suits your taste, but I like to keep this Salad easy with the four classic ingredients. Here are a few general suggestions that work great as alternatives and enhance the overall taste of this macaroni pasta salad. Try adding:
- Veggies can depend on your taste, but add any of these veggies for an extra burst of flavor-green onions, chopped tomatoes, black olives, diced red or green bell pepper, and mini pepperonis.
- Adding little squares of deli meat makes a surprising difference, like a combination of ham and turkey.
- A bit of finely chopped lettuce can bring in that sandwich-like element; for best pasta, salad dressing is Avocado blended with oil and vinegar. It’s so incredibly creamy and delightful.
- If it needs to be meatless, try using sliced water chestnuts instead of celery for an alternative crunch.
- I’m a spice hound, so I like to add a few dashes of cayenne to give it a little bite.
- You can also experiment with different types of cheese—mozzarella or provolone work great as alternatives to Swiss.
- Store leftover macaroni pasta salad in an airtight containerin the fridge for 3-4 days.
What type of Macaroni should I use for classic Macaroni pasta salad?
There are tons of pasta variations available in the market. It’s not a big deal at all to use a different pasta shape. However, the type of dress is very significant. Only macaroni salad uses a mayo-based dressing, which is uncommon in many other salads. For classic macaroni salad, elbow macaroni is the best choice. Its small, curved shape helps capture the other flavoring ingredients. I also love to have fusilli and rotini pasta in salads because they are a great contender for holding all flavors and ingredients.
Why select Red Bell Peppers for this recipe?
Different peppers offer different flavors. Red bell pepper taste differs from other colored peppers; they are typically on the sweet side and have a more full, intense flavor. The macaroni, mayo, and green onion bits add color to the serving bowl.
Best side servings
The simple flavors of 4 Ingredients pasta Salad with Mayo pair well with other dishes and proteins that have lots of spicy, meaty flavors.
- Hamburgers
- Hot Dogs
- Chicken Wings
- Pork Chops
- Ham
- Grilled Chicken
- Steak
- Any Barbecue
Is this recipe good to prepare in advance?
This simple pasta Salad can be made a day in advance or hours before it is served. It is better to make the salad in advance so that the flavors blend and the salad can chill. As the macaroni tends to soak up the seasonings, I like to taste it before serving in case additional salt and pepper need to be added. Overall, 4 Ingredients pasta Salad with Mayo is a great dish to serve the next day.
Best time to serve Macaroni Salad
The best serving time for this classic macaroni salad is during the warm weather months when grilling and picnic-ing are at the top of my mind. It’s our family’s favorite dish for quick weeknight dinners on the grill, summer BBQs and potlucks, and crowded summer entertaining.
Final thoughts
This 4 ingredient pasta salad with mayo brings all the bold flavors into a creamy, delicious meal and a side dish. It’s an easy-to-make dish that requires only a little bit of prep time, especially when we want to spend as much time outside and out of the kitchen. Whether you’re looking for a quick lunch, a potluck dish, or a flavorful meal to share with family and friends, this pasta salad will stand out. Give it a try, and you might eat it for lunch and dinner like I did!
FAQS About 4 ingredient pasta salad with mayo
Should pasta be cold before adding mayonnaise?
You can keep macaroni from absorbing mayonnaise with a simple step: Chill! Chilling macaroni and other ingredients before mixing your salad will slow the soaking of mayonnaise.
How long does pasta salad with mayonnaise last in the fridge?
Pasta salad with mayonnaise has a shorter shelf life of 3-4 days due to the mayo-dressed salads’ ingredients like dairy and egg. However, Store leftover macaroni pasta salad in an airtight container in the fridge for 5 to 6 days.
Do I rinse pasta for pasta salad?
We don’t rinse pasta to save those precious starches—the Italians sure don’t. Instead, If you want to make a cold pasta salad, you could rinse the pasta or take your time and let it cool naturally.
What to Serve with Macaroni Salad?
Turkey Burgers or Salmon Burgers are perfect to serve with elbow pasta salad.
Chicken Thighs and Chicken Breast– Juicier and more flavorful, and it goes with macaroni salad.
When to eat macaroni salad?
During the warm weather months, grilling and picnic-ing are at the top of my mind. It’s the best dish for quick weeknight dinners on the grill, summer BBQs and potlucks, and crowded summer entertaining.
