Mustard Pasta Salad

    4 hours 28 minutes

    A good pasta salad is a meal in itself, a snack that is always ready in the refrigerator or a perfect side dish at a barbecue. This one has a spicy twist.

    35 people made this

    Serves: 8 

    • 500g seashell pasta
    • 1 cup mayonnaise
    • 1/4 cup (65ml) distilled white vinegar
    • 2/3 cup (180g) white sugar
    • 2 1/2 tablespoons yellow mustard
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1 large sweet onion, chopped
    • 2 stalks celery, chopped
    • 1 green capsicum, seeded and chopped
    • 1/4 cup grated carrots
    • 500g diced cooked ham

    Preparation:20min  ›  Cook:8min  ›  Extra time:4hours chilling  ›  Ready in:4hours28min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain pasta but do not rinse. Let stand 5 minutes.
    2. To make the dressing combine the mayonnaise, vinegar, sugar, mustard, salt and pepper in a bowl. Set aside.
    3. Combine the onion, celery, capsicum, carrots and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

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    Reviews in English (35)


    A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar.  -  05 Jul 2007  (Review from Allrecipes USA and Canada)


    Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes, its that good. Although I only used about 3/4 of the you could cut back on that a little.  -  02 Jul 2007  (Review from Allrecipes USA and Canada)


    Thought this was a great recipe but added and adjusted a bit. I reduced the mayo and sugar some. I thought the texture and sweetness after refrigeration turned out just right. I also added olives, cherry tomato, hard boiled egg, peas, and a bit of pickle relish. I always sneak in as many veggies as I can for my family dinners. Thanks for the great recipe!  -  19 Dec 2008  (Review from Allrecipes USA and Canada)