Pasta Salad

What is better than creamy pasta? Chilled creamy pasta!

Perfect for the weather and perfect for dinner with family and friends. Whatever meal you’re going to have it with, pasta salads add that amazing pop of color on your table. Now for this recipe, keep in mind that you can go full on creative with it and season it according to your tastes. I made this in a relatively small quantity and I also used light mayonnaise because I wanted it to be on the healthy side. However, full fat mayonnaise tastes better so go with whatever you think will suit you best. Preparation time doesn’t take more than 30 minutes.



1 cup of pasta

½ cucumber

½ bell peppers

½ cup of corn

2 boiled eggs


Black pepper

6 olives


1 tablespoon lemon juice





  1. Add the pasta into boiling slightly salted water and cook for 10-12 minutes (this can vary depending on the kind of pasta you use and the instructions on the label). Rinse under a cold runny tap once it is done cooking and set aside.
  2. In a bowl, add about 6 tablespoons of mayonnaise, 2 tablespoons of mustard, ½ teaspoon of salt, ½ teaspoon of sugar, 1 tablespoon lemon juice and mix.
  3. Chop the bell peppers, olives, eggs and cucumber into small cubes. Add this, together with the corn into the bowl and mix.
  4. Combine the pasta with the dressing and refrigerate. Best served chilled.


There are tons of ingredients that will go well with this recipe especially grapes, apples and cheese so experiment with them if you want to. I hope you love it!

– Chef A

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