Easy Summer Pasta Salad with Mayo Dressing and Crunchy Veggies
Need a quick, crowd-pleasing dish for your next summer gathering? This Easy Summer Pasta Salad with Mayo Dressing and Crunchy Veggies is the answer. Packed with fresh cucumbers, juicy tomatoes, sweet corn, and a creamy mayo-based dressing, it’s a recipe that’s as simple as it is satisfying.
This pasta salad is a no-fuss classic. Whether you’re preparing a weeknight side or hosting a backyard BBQ, this vibrant bowl is always a hit. It’s beginner-friendly, highly customizable, and requires minimal prep time. Let’s dig into the perfect summer side dish that everyone will love.
Why You’ll Love This Pasta Salad
- Simple ingredients and easy preparation
- Crunchy, creamy, and full of summer flavor
- Perfect for make-ahead meals or potlucks
- Ready in just 20–25 minutes
- Kid-friendly and family-approved
Ingredients You’ll Need
- 2 cups rotini or fusilli pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup canned corn, drained
- ½ red onion, thinly sliced
- ¼ cup black olives, sliced
- 1 cup chopped romaine or crunchy lettuce (optional for extra crunch)
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream (optional for tang)
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make This Easy Pasta Salad
- Cook and cool the pasta. Boil pasta until al dente. Drain and rinse under cold water. Set aside to cool.
- Prep the vegetables. Slice tomatoes, cucumbers, onions, and olives. Drain the corn.
- Mix the dressing. In a small bowl, whisk together mayonnaise, yogurt (if using), vinegar, mustard, salt, and pepper.
- Assemble the salad. In a large mixing bowl, combine the pasta, veggies, and lettuce. Add the dressing and mix until well coated.
- Chill and serve. Refrigerate for 15–30 minutes before serving for best flavor.
Tips for Success
- Use fresh, crisp vegetables for maximum crunch.
- Don’t overcook the pasta; al dente texture holds up best.
- Double the recipe for parties or meal prep.
- For a lighter option, replace half the mayo with Greek yogurt.
- Add shredded cheese, grilled chicken, or beans for protein.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If preparing in advance, keep the dressing separate and mix before serving.
- Do not freeze; the mayo and fresh veggies do not thaw well.
Recipe Variations
- Use elbow macaroni, bowtie, or penne pasta instead of rotini.
- Swap black olives for green or omit entirely.
- Include shredded carrots, bell peppers, or peas for more color.
- Try a ranch-based or Italian dressing instead of mayonnaise.
Frequently Asked Questions (FAQ)
Can I make this salad the night before?
Yes. Store the salad and dressing separately if possible, and mix just before serving to keep it fresh and crunchy.
Is this pasta salad served cold or warm?
This is best served cold or at room temperature.
What’s the best mayo to use?
Any full-fat or light mayonnaise works well. For a more tangy flavor, try adding Greek yogurt or sour cream to balance it.
How do I make it vegetarian or vegan?
It’s already vegetarian. For a vegan version, use egg-free vegan mayo and skip dairy-based ingredients.
Final Thoughts
This Easy Summer Pasta Salad with Mayo Dressing and Crunchy Veggies is a staple for any summer occasion. Whether you're planning a picnic, BBQ, or just need a quick side dish, it’s creamy, refreshing, and full of texture. Try it once, and it might just become your go-to summer salad.