Mayonnaise Pasta Salad with Cherry Tomatoes
Light and refreshing chilled pasta salad combining cooked pasta with fresh cherry tomatoes, crumbly cheese, and creamy mayonnaise. Toss while warm with olive oil for better flavor absorption, then chill until cold. Simple assembly requires minimal prep work.
Ingredients
- 1 lb pasta, ribbons, tubes, or spirals
- 7 oz cherry tomatoes, whole
- 1 ¼ cups fresh cheese, crumbled or cubed
- olive oil, drizzle
- salt
- mayonnaise
- black pepper, ground
Instructions
- 1
Bring water to boil in a pot, add salt and pasta, cook until al dente, then drain.
- 2
While still in the colander, drizzle pasta with olive oil and toss well.
- 3
Rinse cherry tomatoes and halve each one.
- 4
Cut fresh cheese into small cubes.
- 5
Transfer pasta to a serving bowl, add tomatoes and cheese, then sprinkle black pepper.
- 6
Stir in mayonnaise and mix thoroughly.
- 7
Refrigerate until completely cold before serving.
Tips
Toss pasta with oil immediately after draining while still warm to prevent sticking and enhance absorption.
Use fresh, creamy mayonnaise for best flavor and texture.
For firmer cheese, use feta or queso fresco that holds its shape when cubed.
Good to Know
Covered in refrigerator up to 2 days. Mayonnaise may separate slightly; stir before serving.
Prepare components separately and assemble 2-4 hours before serving for flavors to meld. Do not add mayonnaise more than 1 day ahead to prevent sogginess.
Serve chilled as a side dish with grilled meats or as a light lunch main course.
Common Mistakes
Do not use hot pasta with mayonnaise or it will break; cool completely after oiling.
Do not add mayonnaise immediately; let chilled ingredients rest together first to avoid overwhelming the other flavors.
Substitutions
Dairy-Free Swaps
creamier texture