This is a classic and simple pasta salad that everyone loves. Mom’s Pasta Salad is Best after about 4 hours in the fridge but even better the next day.
I don’t really get to make pasta salad at home… mainly because I’m the only one that will eat it, and hubby has a VERY strong HATE of mayo lol. So its kinda pointless to make.
But my mom on the other hand it all ways trying out new Pasta Salads, Broccoli Salad Recipes, etc. So she brought me a pasta salad to try, and I thought it was pretty darn good. So I wanted to share the recipe with you all.
Ingredients For Mom’s Pasta Salad:
- 8 ounces small seashell pasta
- Salt for pasta water
- 1 cup mayo, divided
- 1/2 cup sour cream, divided
- 1 teaspoon onion powder
- 1 teaspoon mustard
- 1 teaspoon hot sauce
- 2 hard boiled eggs, diced or chopped
- 10 ounces frozen peas, thawed
- 1 cup finely shredded mozzarella cheese
Ingredient amounts and entire recipe directions are in the recipe card below with a print option!
How To Make Mom’s Easy Pasta Salad Recipe:
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Rinse under cold water, drain, and set aside.
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Combine 1/2 cup mayo, 1/4 cup sour cream, onion powder, mustard, and hot sauce in a large bowl.
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Stir in the cold pasta, chopped hard-boiled eggs, and thawed peas.
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Stir well. Sprinkle top with smoked paprika.
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Cover and place into the fridge for at least 4 hours or over night.
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Right before serving, stir in the extra sour cream and mayo.
What Is The Best Pasta To Use For Pasta Salad?
I think that most small short pasta shapes work well for pasta salads. Pasta shapes like spaghetti and fettuccine don’t do well for pasta salad recipes but pasta shapes like, penne, fusilli, elbow or sea shells do great because all of the pasta salad dressing really gets into the curves and creases of the pasta shape.
Can I Make This Recipe With Gluten Free Pasta?
I find that pasta salad made with gluten free pasta just doesn’t still as well in the fridge as regular pasta. Gluten free pasta gets a bit tough in the fridge, mostly because it is made from rice. If you’ve ever put rice in the fridge and noticed that it isn’t nice and fluffy the next day, it does the same for gluten free pasta.
However, I have made gluten-free pasta salads and just make sure that I have some extra dressing made up to stir into it before serving to lighten it up.
More Recipes That Use Shell Pasta:
- Broccoli and Cheese Pasta Soup
- White Cheddar Macaroni and Cheese with Ham and Peas
- Easy Stovetop Macaroni and Cheese
- Shells and Cheese with Bacon
- Slow Cooker Bacon Cheeseburger Soup
More Pasta Salad Recipes:
- Instant Pot Pasta Salad
- Greek Yogurt Ranch Pasta Salad
- Greek “Dill”-light Pasta Salad
- Apple and Honey Pasta Salad
- Almond, Shrimp and Feta Pasta Salad
Mom’s Pasta Salad
Mom's Pasta Salad
This is a classic and simple pasta salad that everyone loves. Mom's Pasta Salad is Best after about 4 hours in the fridge but even better the next day.
Ingredients
- 8 ounces small seashell pasta
- Salt for pasta water
- 1 cup mayo, divided
- 1/2 cup sour cream, divided
- 1 teaspoon onion powder
- 1 teaspoon mustard
- 1 teaspoon hot sauce
- 2 hard boiled eggs, diced or chopped
- 10 ounces frozen peas, thawed
- 1 cup finely shredded mozzarella cheese
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Rinse under cold water, drain, and set aside.
Combine 1/2 cup mayo, 1/4 cup sour cream, onion powder, mustard, and hot sauce in a big bowl.
Stir in the cold pasta, chopped hard-boiled eggs, and thawed peas.
Stir well. Sprinkle top with smoked paprika.
Cover and place into the fridge for at least 4 hours or over night.
Right before serving, stir in the extra sour cream and mayo.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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