Colourful Pasta Salad

    4 hours 30 min

    This vegetarian pasta is simple to make and everyone will love it. Pasta is tossed with tomatoes, yellow peppers and olives in a mayonnaise-based dressing. For the best flavour, allow the salad to sit overnight. Pop any leftovers into packed lunches.

    359 people made this

    Serves: 6 

    • 250ml mayonnaise
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 clove garlic, finely chopped
    • 1 1/2 tablespoons chopped fresh basil
    • 110g coloured fusilli pasta
    • 180g chopped tomatoes
    • 75g chopped yellow pepper
    • 70g sliced black olives

    Prep:20min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Cook pasta according to package directions. Rinse in cold water and drain.
    2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper and garlic until well blended. Mix in basil. Add pasta, tomatoes, peppers and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (329)


    WARNING: DO NOT USE LOW FAT MAYONNAISE. I made it the first time with regular mayonnaise and it turned out to be the hit of the party! I couldn't find fresh basil so I even used dried. Then I decided to make it with low fat mayonnaise and it turned out horrible. Great recipe...  -  19 May 2003  (Review from Allrecipes US | Canada)


    Excellent. This is really a full 5 star recipe.... easy, pretty, and yummy. I followed the recipe, except I used white wine vinegar (since I was out of red). I'm perplexed as to why some reviewers thought there was too much mayo. I hate too much salad dressing (always order it on the side!), but this only had a light coating. I'm wondering whether those people didn't use enough pasta. It calls for 2 cups of DRY pasta, which is actually an entire box, I believe (the box I used had 16 oz dry rotelle). Anyway, it's the best pasta salad I've ever had!  -  13 Jun 2006  (Review from Allrecipes US | Canada)


    I made this salad for a baby shower I recently had and received great reviews for it. I used bow-tie pasta and added in blanched broccoli florets, seedless cucumbers, red, yellow, and green peppers as well as fresh Roma tomatoes. For the dressing, I used 1 cup of mayonnaise but added in about 3/4-1 cup of prepared zesty Italian dressing, along with the suggested ingredients. I too was afraid of the large amount of mayonnaise. Regardless, everything tasted great and it got better each day it was left-over. I would make it again because it was pretty looking.  -  09 Apr 2007  (Review from Allrecipes US | Canada)