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your new favorite classic pasta salad

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The best and easiest classic pasta salad to bring to the summer bbq with you, everyone will be asking for the recipe!

We all need a good classic pasta salad recipe in our back pocket to bring to the bbq. Look no further! People will be asking you for the recipe!

Whats the key to a good classic pasta salad recipe? Thats easy, we need it creamy, no skimping on the sauce here! If theres one thing I enjoy on repeat all summer long, its pasta salad. This is the first recipe of many you’ll be seeing on the blog because I have been perfecting them! 

So whats the deal with a “classic” pasta salad. To me that means macaroni pasta, or elbows, a sweet and tangy sauce, and plenty of vegetables! This pasta salad recipe is packed with 3 1/2 cups of vegetables, and greek yogurt for added protein. I love using greek yogurt, its adds the prefect creamy texture. The tang of a greek yogurt lends itself perfect in a pasta salad. I add 2 tbs of water to make the sauce a little creamier and easier to mix. One last thing to note is I used light mayonnaise and low fat greek yogurt. That is my personal preference, but of course go ahead and use the versions that you enjoy most. 

One thing I will note is I don’t add cheese to mine. I’ve had it with and without, and don’t hate me but I prefer the taste without. But go ahead and add in a nice cheddar if thats your thing. Thats whats so great, its fully customizable. The best part is you can make this days in advance. My husband thinks it always tastes better the second day. Okay, enough talking it up. Let’s get to it!



Your new favorite classic pasta salad recipe

Your go to pasta salad recipe to bring your next bbq!
Print Recipe
Prep Time:7 hours 30 minutes
Cook Time:15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: bbqfood, classic pasta salad, pasta salad, side dishes, summer pasta salad

Ingredients

  • 16 oz Macraoni Pasta
  • 1 cup Carrots diced
  • 1 cup Celery diced
  • 1/2 cup Red bell Pepper diced
  • 1/2 cup Yellow bell pepper diced
  • 1/2 cup Red Onion diced
  • 1 cup Mayonnaise
  • 1 cup Plain greek yogurt
  • 1 Tbs Sugar
  • 3 Tsp Dijon Mustard
  • 1/4 tsp Granulated Garlic
  • 4 Tbs Apple Cider Vinegar
  • 2 Tbs Water
  • Salt and Pepper to taste

Instructions

  • In a large pot of salted boiling water, add pasta and cook according to package instructions. Drain well and rinse with cold water.
  • While pasta is boiling, dice your vegetables. This is the most time consuming part.
  • In a large bowl whisk together mayonnaise, greek yogurt, sugar, dijon mustard, apple cider vinegar, water, garlic, salt and pepper.
  • Mix everything together in large bowl.
  • Place in refrigerator to chill for 2 hours or make a day ahead. Serve cold.

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