Description
A refreshing, no-cook American-style pasta salad with al dente rotini, crisp celery, and a tangy mayonnaise-based dressing. Savory and herbal Italian seasoning balances the richness, making it a customizable, crowd-pleasing dish for picnics or quick lunches.
Ingredients
12 oz rotini or penne pasta
1 cup full-fat mayonnaise
2 stalks celery, finely chopped
1 tbsp Italian seasoning
1 tbsp lemon juice
1 small red onion, diced (optional)
Fresh parsley, for garnish (optional)
Grated Parmesan, for garnish (optional)
Instructions
Boil salted water in a large pot. Add pasta and cook until al dente. Drain and rinse under cold water to stop cooking.
In a bowl, whisk mayonnaise, lemon juice, and 1 tbsp Italian seasoning until smooth. Adjust seasoning to taste.
Combine cooled pasta, chopped celery, and diced red onion (if using) in a large mixing bowl. Pour dressing over the mixture and stir until evenly coated.
Cover and refrigerate for 30 minutes to allow flavors to meld. Serve chilled with optional parsley or Parmesan garnish.
Notes
Rinsing pasta ensures a clean base for salad.
Use gluten-free pasta if required.
Balance tanginess by adjusting lemon juice or adding zest.
To reduce intensity, omit red onion.
For crunch alternatives: use jicama instead of celery.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg