This simple pasta salad is probably in my top 5 favorite recipes. It’s definitely one of the best things about visiting home in WI. The recipe is originally my grandma’s and after years of devouring it and trying (unsuccessfully) to re create it on my own, she finally gave me the official version for a wedding present.

this recipe

It’s not that I need a written recipe to cook pasta. But that DRESSING, though. It’s the perfect combination of creamy mayo, tangy horseradish, a little sweetness lent from pickle relish, and some Dijon mustard to round everything out. I made several attempts at it before getting the recipe, and could never make it just the right way.

Thankfully, Grandma had some pity and ended my struggle. I’m thrilled to report that since obtaining it, I enjoy this summer pasta salad at least every other week. Stick it in a lunch box, throw it together as a side for dinner, actually just eat IT for dinner. Not like I haven’t done that before.

It’s seriously that good, friends. This is a MAIN DISH kind of pasta salad, and if you serve it this weekend at your 4th festivities, I can almost guarantee that you’ll be handing out the recipe right along with any leftovers. That is, IF there’s any leftovers. I doubt there will be!

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white platter of pasta salad with a gold spoon on the left hand side. There is a green striped towel on the left upper corner.

The BEST Pasta Salad

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  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups pasta salad 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American
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Description

Easy to prep and super delicious, this pasta salad is always on repeat during the summer around our house.

Ingredients

Units Scale
  • 1 cup mayonnaise
  • 1 TB honey mustard
  • 1 TB horseradish sauce
  • 1 TB sweet pickle relish
  • 1/2 tsp fresh ground black pepper
  • 1 lb uncooked pasta (short shapes)
  • 8 oz colby cheese, cubed
  • 1 small sweet onion, finely minced
  • 2–3 stalks celery, finely minced
  • 1 large red pepper, finely minced (seeds, core and stem discarded)
  • 1 cup shredded carrot
  • 10–12 grape/cherry tomatoes, quartered

Instructions

  1. A few hours before serving, make the dressing. Stir the mayonnaise, honey mustard, horseradish sauce, pickle relish, and black pepper together in a small bowl. Cover and refrigerate until you’re ready to dress the salad and serve.
  2. Boil the pasta until al dente, about 6-7 minutes. Drain and allow to rest in a colander to dry completely, it should only take about 20 minutes.
  3. Gently toss the pasta with your hands to separate any stuck noodles and transfer the pasta to a large serving bowl. Add the cubed cheese, onion, celery, red pepper, shredded carrot and tomatoes and toss with the prepared dressing just before serving.
  4. Keep any leftovers refrigerated for up to a week.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 303
  • Sugar: 5.8 g
  • Sodium: 264.2 mg
  • Fat: 21.1 g
  • Saturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.1 g
  • Fiber: 2.9 g
  • Protein: 8.5 g
  • Cholesterol: 28.3 mg

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