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Creamy Deli Pasta Salad Recipe

Creamy Deli Pasta Salad Recipe

To go with this week’s special offer of breaded chicken escalope I think this Creamy Deli Pasta Salad – is the perfect accompaniment. It's meant to be eaten cold so it's great for this warmer weather. 


450g Pasta - choose something with lots of edges like Strozzapreti. This recipe also works well with Gluten Free Penne
1½ cups Mayo (plus more if needed)
3 Tablespoon, White Vinegar
2 Tablespoons Sugar
2 Tablespoons Garlic Powder
Sea Salt
3 Multi-Colored Bell Peppers, Diced
2 Carrots, Diced
1/2 Red Onion, Diced
2 Celery Stalks, Diced
2 Spring Onions, sliced



  1. Cook the pasta in a pot of salted water until about 20-30 seconds before the pasta is perfectly al dente. Don’t rinse it underwater, just drain the pasta really well and get it into a big bowl and stir and toss it a bit to let the steam escape and while you wait for it to completely cool, it should carry over to the perfect al dente.
  2. To make the dressing, combine the mayo, vinegar, sugar, garlic powder, and a little bit of salt and black pepper and stir to combine. It should be thick, acidic, slightly sweet, and should be nice and creamy. Place in the fridge until it's ready to use.
  3. Prepare all the vegetables in the same shape and size, a very small dice. The only special treatment goes to the red onions. Once diced, place in a small bowl and season with salt and the smallest amount of vinegar. You don’t want the onions to soak in the vinegar, just get it slightly wet. This will neutralize the pungent raw onion smell and flavor and mellow it out.
  4. Once the pasta is completely cooled, add the dressing and the vegetables and stir to combine really well. Cover and refrigerate for a minimum of 2 hours and up to a couple of days. Enjoy cold.


Recipe originally found at:


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