Pasta Salad Recipe UK: Easy, Tangy Picnic Favourite

This British-style pasta salad combines short pasta, crisp vegetables, cheddar and sweetcorn in a creamy, tangy dressing. It is served cold, so it suits picnics, packed lunches and easy summer suppers, and the vegetables can be adapted to what is in the fridge.

Ingredients

4 cups (400 g) dried fusilli or penne
2½ cups (250 g) cherry tomatoes, halved
1⅓ cups (200 g) cucumber, diced
1 cup (150 g) red or yellow bell pepper, diced
⅓ cup (60 g) red onion, finely diced
1 cup (150 g) tinned sweetcorn, drained
1 cup (100 g) mature cheddar, cut into small cubes
⅓ cup (80 g) mayonnaise
⅓ cup (80 g) plain Greek-style yoghurt
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tsp (5 g) Dijon mustard
1 small garlic clove (about 3 g), finely grated or crushed
1 tsp (1 g) dried oregano
½ tsp (3 g) fine salt, plus more for the pasta water
¼ tsp (about 1 g) freshly ground black pepper

Instructions

Prepare the vegetables and dressing. Halve the tomatoes, dice the cucumber and pepper, and finely chop the red onion. Drain the sweetcorn and cube the cheddar. In a large serving bowl, whisk together the mayonnaise, yoghurt, vinegar, olive oil, mustard, garlic, oregano, salt and pepper. Set the bowl aside while the pasta cooks. The dressing should taste slightly sharper and saltier than you want the finished salad to taste, because the pasta will soften its flavour.
Cook the pasta. Bring a large saucepan of water to a boil, salt it well, then add the pasta. Cook until just al dente, following the packet time as a guide; fusilli commonly takes about 9–10 minutes once the water is boiling. Start tasting a minute before the suggested time. The pasta should be tender but still hold its shape, since soft pasta can become mushy when mixed and chilled. The 15-minute cook estimate allows time for the water to come to a boil as well as the pasta to cook.
Cool and drain. Drain the pasta thoroughly in a colander, then rinse briefly under cold running water until it is cool. This stops the cooking and removes surface starch that could make the salad claggy. Shake the colander well to get rid of excess water; water left among the pasta will dilute the dressing. Let it drain for a minute or two rather than leaving it sitting in a pool of water.
Coat the pasta. Tip the drained pasta into the bowl of dressing and toss until the pieces are evenly coated. Mixing the dressing with the pasta before adding the other ingredients helps it reach the hollows and twists. If the dressing seems thick, stir in cold water a teaspoon at a time; it should cling to the pasta rather than run to the bottom of the bowl.
Add the vegetables and cheese. Fold in the tomatoes, cucumber, pepper, onion, sweetcorn and cheddar. Use a large spoon and turn the mixture gently so the tomatoes stay intact and the cheese is distributed throughout. Taste a piece of pasta with some vegetables, then adjust with a little more salt, pepper or vinegar if needed.
Chill and finish. Cover the bowl and refrigerate for 30 minutes before serving. This gives the flavours time to settle and makes the salad properly cool, while keeping the vegetables crisp. Toss once more just before serving. If the pasta has absorbed much of the dressing, loosen it with a spoonful of yoghurt or a splash of cold water, then taste again before adding extra seasoning.

Tips

Keep the pasta firm. Cook it just to al dente and cool it promptly. Pasta continues to soften slightly as it sits in dressing, so boiling it until very tender at the start can leave you with a soft salad the next day.
Drain the ingredients well. Shake excess water from the pasta and sweetcorn, and pat especially wet cucumber or tomatoes dry if they have been cut ahead. Extra moisture makes the dressing watery and less flavourful.
Adjust the dressing after chilling. Cold food tastes less vivid than food at room temperature, and pasta absorbs dressing as it rests. Season again just before serving; a small splash of vinegar can brighten it, while a spoonful of yoghurt or mayonnaise can make it creamier.
Make it easier to transport. Keep the salad chilled in a covered container and take it out shortly before eating. For a picnic, use a cool bag with ice packs, and avoid leaving the bowl in warm conditions for an extended period.

Serving Suggestions

Serve this pasta salad as a lunch on its own or as a side for a barbecue, buffet or picnic. It pairs well with grilled vegetables, baked potatoes, green salad, crusty bread or simple sandwiches. For a larger meal, serve it alongside grilled chicken, sausages or fish; keep those foods separate until serving so the salad stays suitable for guests who want a meat-free option.

For a buffet, spoon the salad into a chilled serving bowl and offer extra black pepper or a little chopped parsley on the side. If it has been in the fridge for several hours, give it a thorough toss before serving and check the seasoning. You can also divide it into lunch containers as soon as it is cool, which makes portions easy to take to work or school.

Variations

Make it vegetarian with extra crunch: The recipe is already meat-free; add ½ cup (70 g) diced celery, chopped spring onions or ½ cup (75 g) halved pitted olives. Olives bring a salty, briny flavour, so taste before adding more salt. For a sharper cheese note, replace some of the cheddar with crumbled feta, keeping in mind that feta is saltier.

Use a different dressing: Replace the mayonnaise and yoghurt with ½ cup (120 ml) of a good-quality vinaigrette for a lighter, oil-based salad. It will be less creamy and more sharply acidic, so begin with about ⅓ cup (80 ml), toss, and add more only if the pasta needs it. A squeeze of lemon can replace some of the vinegar, though it gives the dressing a fresher citrus flavour.

Change the vegetables: Diced celery, grated carrot, chopped roasted pepper or small broccoli florets are useful swaps. If using raw broccoli, cut it very small so it is easy to eat; briefly blanching the florets makes them milder, but cool and dry them thoroughly first. Swap the sweetcorn for peas, defrosted and drained, or use finely chopped gherkins for a tart, pickle-like note.

Make it more substantial: Stir in 1 cup (150 g) drained chickpeas or a tin of drained tuna (about 120 g). Add either shortly before serving and keep the finished salad refrigerated. If you add tuna, use a fork to flake it into small pieces and fold gently so it does not break down completely into the dressing.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of making it, and keep it at 40°F (4°C) or colder. It is best eaten within 3–4 days. The vegetables gradually release moisture and lose their crunch, so the texture is usually at its best on the day it is made or the following day. If the salad has been left at room temperature for more than 2 hours, discard it rather than returning it to the fridge.

This is a cold pasta salad and is not intended to be reheated. Stir leftovers before serving and refresh the dressing with a spoonful of yoghurt, mayonnaise or cold water if it has thickened. Do not freeze it: cucumber and tomatoes become watery when thawed, and the creamy dressing may separate. For the freshest texture when making ahead, prepare the dressing and chop sturdy vegetables in advance, then combine everything on the day; keep cut vegetables and dressing covered and refrigerated.

Frequently Asked Questions

Can I make pasta salad the day before?
Yes. Prepare it up to a day ahead, cover it and refrigerate it promptly. The pasta will absorb some dressing overnight, so reserve a couple of tablespoons of dressing or keep a little extra yoghurt and mayonnaise to loosen it just before serving. Add delicate herbs, if using, at the end so they stay fresh-looking.

Should I rinse pasta for pasta salad?
For this cold salad, a brief rinse under cold water is useful because it stops the pasta cooking and cools it quickly. Drain it very well afterwards. For a hot pasta dish, rinsing is usually unnecessary because the starch helps sauce cling; here, the dressing and the need to cool the pasta make a short rinse practical.

How do I stop pasta salad from drying out?
Do not overcook the pasta, and make sure it is coated with dressing before you chill it. Pasta absorbs moisture while resting, so the salad may need a small refresh before serving. Stir in a tablespoon of yoghurt or mayonnaise at a time, or use a little cold water if you want to loosen it without adding more richness.

What pasta shape works best?
Fusilli, penne, farfalle and macaroni all work well because they are easy to eat cold and hold dressing. Choose a shape that is similar in size to your diced vegetables, and follow its packet cooking time rather than relying only on the time given for fusilli. Avoid cooking the pasta beyond al dente.

Can I make this pasta salad without mayonnaise?
Yes. Use ½ cup (120 ml) of vinaigrette or increase the yoghurt to about ¾ cup (180 g) and add a little extra vinegar and olive oil to balance it. The first option makes a lighter, tangier salad; the yoghurt-only version stays creamy but tastes fresher and less rich than the mayonnaise dressing.

Can I serve it straight from the fridge?
Yes, it is designed to be served cold. Toss it after taking it from the fridge, as the dressing may settle or thicken while chilling. If it seems firm, let it stand for 5–10 minutes while you set the table, then adjust the dressing and seasoning. Do not leave it out for a long time, especially in warm weather.

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