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Cold pasta salad with vegetables and mayonnaise, a popular side dish.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
24.5g
· 47%
Protein
4.2g
· 8%
Fat
10.5g
· 45%
Fiber
1.6g
Vitamins
Vitamin E
1.1mg · 7% DV
B1
0.07mg · 6% DV
Biotin
1.8µg · 6% DV
Vitamin K
7µg · 6% DV
Minerals
Sodium
320mg · 14% DV
Phosphorus
52mg · 7% DV
Iron
1mg · 6% DV
Selenium
3.5µg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
2.7g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Keep it in a sealed container and eat it within 3 to 4 days. If it has been at room temperature for more than 2 hours, it is safer to discard it rather than refrigerate it.
Freezing is not recommended because mayonnaise can separate after thawing, leaving the salad watery and grainy. Freeze plain cooked pasta if needed, then add fresh dressing before serving.
It can happen when dressing is mixed into warm pasta, vegetables release moisture, or the salad sits for too long. Cool the pasta fully, drain watery ingredients well, and add part of the dressing just before serving.
Replace some of the mayonnaise with yogurt, Greek yogurt, or a yogurt dressing with lemon and mustard. Adding plenty of chopped vegetables also makes the dish feel fresher and more substantial.
Pickles, dill, spring onions, roasted peppers, peas, corn, and hard-boiled egg are classic additions. Tuna, chicken, or chickpeas can turn it into a more filling meal.
A rich mayonnaise dressing may feel heavy when eaten close to exercise. A small serving a few hours before training may work for some people, while after training it is best paired with a protein-rich food for a more balanced meal.
Yes, but large, rich portions may worsen reflux or indigestion in sensitive people. Choose a modest serving and avoid eating it immediately before lying down.
Homemade mayonnaise made with raw egg can carry a food-poisoning risk. Use pasteurized eggs or commercial mayonnaise, especially for pregnant people, young children, older adults, and anyone with a weakened immune system.
Both are chilled salads whose nutrition and richness depend heavily on the dressing and additions. Pasta salad has a firmer, grain-based texture, while adding vegetables and a protein source makes either option a more balanced plate.
As a processed food or a dish made with a generous amount of mayonnaise, it is best treated as an occasional option rather than a daily staple. Balance it with vegetables and minimally processed protein foods across the day.
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Nutrition data compiled from USDA FoodData Central and scientific sources.