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Creamy, filling, cold pasta salad
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Pasta Salad with Mayonnaise (150 g) has 315 calories. That works out to 210 calories per 100 g. It contains 39 g of carbs, 6.8 g of protein, 15.8 g of fat and 2.3 g of fiber. Its 375 mg of Sodium covers 16% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Pasta Salad with Mayonnaise combines cooked short pasta with a creamy mayonnaise dressing, often mixed with vegetables such as corn, peas and diced carrot. It is a familiar make-ahead dish for picnics, potlucks, barbecues and family gatherings in many places, rather than a recipe tied to one clear point of origin.
Served cold, it has a rich, smooth coating and a pleasantly firm bite, with the vegetables adding colour and a little sweetness. Offer it as a side for grilled food or pack it for lunch. It is filling, with most of its energy coming from the pasta and dressing; for a lighter version, use less mayonnaise and add extra vegetables or a little plain yogurt.
Selected: 100 g
210
KCAL / 100G
Carbs
26g
· 9% DV
Protein
4.5g
· 9% DV
Fat
10.5g
· 13% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 8% · Fat 44%
Vitamins
Vitamin E
1.2mg · 8% DV
B1
0.08mg · 7% DV
Vitamin A
45µg · 5% DV
B5
0.25mg · 5% DV
Minerals
Sodium
250mg · 11% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% DV
Selenium
2.5µg · 5% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
3.2g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
Boil short pasta until just tender, drain it well, and let it cool before mixing it with mayonnaise and chopped vegetables. Peas, corn, and diced carrot work well; seasoning the dressing before tossing helps distribute the flavor evenly.
Pasta Salad with Mayonnaise commonly combines cooked short pasta, mayonnaise, and vegetables such as peas, corn, and carrots. Chopped pickles, celery, or fresh herbs are popular additions, while a little mustard or lemon juice can sharpen the creamy dressing.
Short shapes with ridges or curves, such as rotini, elbows, and shells, work especially well in Pasta Salad with Mayonnaise because they hold the dressing. Cook them just to al dente so they keep their shape when chilled and mixed.
Yes, you can make Pasta Salad with Mayonnaise a day ahead and keep it covered in the refrigerator. The pasta absorbs dressing as it rests, so reserve a little mayonnaise and stir it in just before serving if the salad seems dry.
Pasta Salad with Mayonnaise generally keeps for 3–4 days in a covered container in the refrigerator. Use a clean serving spoon, return leftovers to the fridge promptly, and discard the salad if its smell, color, or texture has changed.
Freezing Pasta Salad with Mayonnaise is not recommended because mayonnaise can separate as it thaws and the pasta can turn soft. For easier advance prep, freeze plain cooked pasta instead, then thaw it in the refrigerator and mix in fresh dressing and vegetables.
To keep Pasta Salad with Mayonnaise from drying out, avoid overcooking the pasta and reserve some dressing to stir in before serving. Chilling lets pasta absorb moisture, so toss the salad again after it has rested rather than adding extra dressing all at once.
Pasta Salad with Mayonnaise pairs well with grilled chicken, burgers, or barbecue food, where its cool, creamy texture balances hot dishes. It can also be served with a crisp green salad for a lighter lunch.
Yes, Pasta Salad with Mayonnaise can be taken to a picnic if you keep it cold in an insulated cooler with ice packs. Put it out shortly before eating, and discard leftovers that have sat warm for an extended period.
You can make Pasta Salad with Mayonnaise lighter by replacing some of the mayonnaise with plain yogurt and adding extra vegetables. Mix the dressing in gradually so the pasta is coated without becoming heavy or overly wet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.