Grandma's Classic Pasta Salad with Mayo (Print Version)
# Ingredients:
→ For the pasta salad
01 -
300g spiral pasta or other short pasta shapes
02 -
200g ring bologna or Fleischwurst, diced
03 -
150g frozen peas
04 -
1 can corn kernels (140g drained weight)
05 -
4 dill pickles, finely diced
06 -
1 red bell pepper, diced
→ For the dressing
07 -
200g mayonnaise
08 -
1 teaspoon mustard
09 -
2 tablespoons pickle juice (from the jar)
10 -
Salt and freshly ground black pepper to taste
→ For garnish
11 -
Fresh parsley, chopped
# Instructions:
01 -
Cook the pasta according to package instructions. Add the frozen peas to the cooking water during the last 2 minutes of cooking time. Drain everything in a colander, rinse with cold water to stop the cooking process, and set aside to cool completely.
02 -
Dice the red bell pepper, dill pickles, and bologna into small, uniform pieces. Drain the corn kernels. Combine all these ingredients with the cooled pasta and peas in a large mixing bowl.
03 -
In a separate bowl, whisk together the mayonnaise, mustard, pickle juice, salt, and pepper until smooth and well combined.
04 -
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Just before serving, sprinkle with freshly chopped parsley for a pop of color and freshness.
# Notes:
01 -
This pasta salad will keep well in the refrigerator for up to 2 days in an airtight container.
02 -
The flavor improves if it's made a few hours ahead of time or even the day before serving.