Classic Pasta Salad Recipe With Mayo: Bold Herb and Celery Crunch That Stays Fresh

This classic pasta salad recipe with mayo delivers the perfect balance of creamy, herby goodness and crisp celery crunch that stays fresh for days. 💛 My grandmother's technique—using Italian short pasta and a tangy mayo dressing—transforms simple ingredients into a side dish that steals the show at picnics and potlucks alike.

The secret lies in the dressing: a bright mix of mayonnaise, lemon juice, and fresh herbs that coats every pasta strand while keeping the texture tender.

Celery and red onion add that signature crunch, while hard-boiled eggs and diced chicken (or omit for vegetarian) make it hearty enough to serve as a main. The key? Tossing everything together while the pasta is still warm ensures perfect flavor absorption.

By the time you serve this, you'll have a pasta salad with vibrant colors, bold flavors, and a texture that's creamy yet refreshing. The mayo dressing keeps it rich without being heavy, while the celery and herbs provide a crisp, fresh contrast.

It's the kind of dish that gets passed around at gatherings—always disappearing first.

Perfect for summer barbecues, office potlucks, or meal prep, this recipe scales beautifully. Let's make it—your taste buds will thank you.

Ingredients for classic pasta salad recipe with mayo

Gather these vibrant ingredients for a pasta salad that's creamy, herby, and stays fresh for days—perfect for summer gatherings.

The pasta is non-negotiable here—Italian short pasta like farfalle or rotini holds dressing better than long strands. De Cecco or Barilla are my go-tos, but any good-quality brand works. For the mayo, Hellmann's or Duke's are reliable, but if you're feeling fancy, grab some full-fat mayo from Trader Joe's—it makes a noticeable difference. Fresh herbs are a must: dill and parsley give that classic flavor, but if you're short on one, Italian seasoning at half the amount works in a pinch. Celery should be crisp—look for bright green stalks with no brown spots.

No fresh dill? Dried dill at one-third the amount is fine, but you'll miss that bright flavor. The red onion can be swapped for green onion or shallot if you prefer milder taste. For the chicken, rotisserie chicken is a game-changer—just shred it and mix in. Vegetarian? Skip the chicken and add extra chickpeas or diced avocado for heartiness. The dressing ratio is key: 1 cup mayo, 1/4 cup lemon juice, 1 tsp mustard keeps it tangy without being sour. Taste as you go—adjust lemon or herbs to your preference. Prefer less mayo? Greek yogurt at half the amount adds creaminess with less richness.

Pasta salad tastes even better the next day—make it ahead and store covered. Keeps 4-5 days in the fridge, though the celery gets softer over time. For picnics, pack in individual containers so everyone gets their own portion. The dressing separates? Just give it a quick stir before serving. Freezes for 3 months if you want to prep for holidays, but the texture gets slightly softer after thawing. Pro tip: Keep the dressing separate until serving if you're prepping ahead—toss just before eating to maintain that perfect crunch.

Step-by-step instructions for classic pasta salad with mayo

Here's how to make the ultimate creamy pasta salad—bold, fresh, and packed with texture.

Bring a large pot of salted water to a rolling boil. Add the 1.5 lbs short pasta (like farfalle or rotini) and cook for 2 minutes less than the package instructions. You want it al dente—firm enough to hold its shape but still tender when bitten. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch. This prevents the pasta from turning mushy later.

Spread the drained pasta on a baking sheet to cool completely. I always do this step—cooling the pasta prevents it from steaming when mixed with the dressing, which keeps the texture perfect. While it cools, chop the 3 whole celery stalks and 1 medium red onion into small, even dice. The celery should be crisp and the onion finely diced so it distributes evenly.

Hard-boil the 6 whole large eggs by placing them in a pot of boiling water for 10 minutes. Transfer them to an ice bath for 5 minutes to stop the cooking, then peel and chop them into small pieces. For the chicken, cook the 1.5 lbs boneless chicken breast until fully done (internal temperature of 165°F), then let it cool completely before dicing into bite-sized pieces. Both proteins should be fully chilled before mixing—they'll absorb the dressing better when cool.

Here's a pro tip: If you're short on time, you can use rotisserie chicken instead of cooking your own. Just make sure it's fully cooled before adding it to the salad. The key is to have all your ingredients at room temperature when you mix them—this ensures even distribution of the dressing.

In a large bowl, whisk together the 1 cup mayonnaise, 0.25 cup fresh lemon juice, 1 tsp dried mustard, 1.5 tsp salt, and 1 tsp black pepper. This is the base of your dressing, and it's where the magic happens. The lemon juice brightens the mayo, while the mustard adds depth. Taste it now—you'll want it tangy but balanced, with just a hint of heat from the mustard.

Next, fold in the chopped 0.25 cup fresh dill and 0.25 cup fresh parsley. These herbs add freshness and color, making the salad pop. I like to use a silicone spatula for this step—it helps distribute the herbs evenly without crushing them. Set the dressing aside while you prepare the vegetables.

In a very large bowl (this salad expands!), combine the cooled pasta, diced celery, red onion, chopped eggs, and chicken. Pour the dressing over the mixture and gently fold everything together with your hands or a large spoon. You want to coat every strand of pasta and every piece of protein evenly. This is where the salad comes together—don't rush it. Taste as you go and adjust seasoning if needed.

For extra crunch, drizzle with 0.25 cup olive oil just before serving. The oil adds a light sheen and enhances the flavors. Let the salad sit in the fridge for at least 30 minutes before serving—this allows the flavors to meld and the dressing to fully absorb into the pasta. The longer it sits, the better it tastes!

Transfer the pasta salad to an airtight container and refrigerate for at least 1 hour (or up to 2 days). Chilling enhances the flavors and keeps the texture perfect. When ready to serve, give it a final toss to redistribute the dressing. The salad should be creamy, crunchy, and bursting with fresh herb flavors.

This classic pasta salad is perfect for picnics, potlucks, or a light lunch. The combination of creamy mayo, tangy lemon, fresh herbs, and crisp vegetables makes it a crowd-pleaser. Serve it with a side of crusty bread or a simple green salad for a complete meal. Enjoy the bold, fresh crunch that stays delicious all day!

Flavor customization for this dish

Herb Variations

Swap the dill and parsley for fresh basil and oregano for an Italian twist—perfect for summer picnics. Use 2 tbsp each of finely chopped basil and oregano instead.

For a Mediterranean flair, add 1 tbsp chopped mint alongside the parsley, but reduce the parsley to 1 tbsp to balance the flavors. I love this combo for garden parties—it feels fresh and vibrant. 🌿

Spicy Kick

Add 1 tbsp hot sauce or 1 tsp red pepper flakes to the mayo dressing for a spicy version. For a smoky twist, stir in 1 tsp smoked paprika along with the dried mustard.

If you prefer heat without spice, 2 tbsp finely diced jalapeño (seeds removed) will give a subtle kick that brightens the salad. Always taste first—adjust to your spice tolerance!

Creamy Alternatives

Cut the mayo richness by replacing ½ cup with ½ cup plain Greek yogurt—it adds tang without heaviness. For a dairy-free option, use ½ cup vegan mayo plus 2 tbsp lemon juice to keep it creamy.

I’ve also swapped mayo entirely for a tahini-lemon dressing (¼ cup tahini + ¼ cup lemon juice + 1 tbsp maple syrup) for a nutty, zesty flavor. Always balance textures—add extra veggies if reducing mayo.

Sweet & Tangy

Add 2 tbsp finely diced apple or 1 tbsp raisins to the salad for a sweet contrast. For the dressing, stir in 1 tsp honey or 1 tbsp apple cider vinegar with the lemon juice.

This works surprisingly well with the creamy mayo—think of it like a sweet-and-sour twist on a classic. The apple adds crunch, while the honey rounds out the tangy dressing. 🍏

Global Flavors

For a Mexican-inspired version, swap the celery for diced bell peppers and add ½ cup black beans. Toss in 1 tbsp lime juice and ½ tsp cumin to the dressing. A French bistro take?

Use chervil instead of parsley, add ¼ cup chopped shallots, and a splash of white wine vinegar in the dressing. These global twists keep the creamy mayo base while transforming the flavor profile completely.

Frequently asked questions