Festive Creamy Pasta Salad
This creamy pasta salad recipe is a cheerful, make-ahead side for Christmas lunch, with colourful vegetables and a lemony mayonnaise dressing that coats every little pasta shell.
A touch of smoked paprika adds warmth without chilli heat, while fresh parsley keeps the flavour bright. Serve it chilled alongside boerewors, chicken sosaties or slices of leftover gammon.
Why it works on a South African Christmas table
Most of the work happens before guests arrive, leaving the braai and oven free for the mains. The crisp vegetables and cool, creamy dressing offer a welcome contrast to smoky meat on a hot December afternoon.
Ingredients
For the dressing
Instructions
- 1Heat 3 litres of water in a large saucepan until boiling, then add the cooking salt and pasta shells. Cook for the time indicated on the packet, approximately 10–12 minutes. The shells should be tender throughout without becoming soft enough to break.
- 2Tip the pasta into a colander and cool it under cold running water, gently turning the shells so the centres cool too. Drain for 5 minutes, shaking the colander a few times to release water caught inside.
- 3Spread the drained sweetcorn briefly on a clean kitchen towel to remove surface moisture. Prepare the pepper, carrots, spring onions and parsley while the pasta drains.
- 4Whisk the mayonnaise and yoghurt together in a large serving or mixing bowl. Stir in the lemon juice, mustard, paprika, lemon zest, fine salt and pepper. Leave the milk aside for now.
- 5Add the cool, well-drained shells and prepared vegetables to the dressing. Sprinkle in the parsley and turn everything gently with a broad spoon until the dressing reaches inside the shells.
- 6Cover and refrigerate for at least 1 hour so the salad becomes properly chilled and the flavours settle. Allow for this chilling time in addition to the preparation and cooking times.
- 7Stir before serving and check the seasoning. If the pasta has absorbed enough dressing to make the salad feel stiff, loosen it with cold milk, 15 ml at a time. Serve cold in a chilled bowl.
Nutrition (per serving)
- Calories
- 336 kcal
- Carbohydrates
- 39.9 g
- Protein
- 7.1 g
- Fat
- 17.4 g
- Saturated fat
- 2.8 g
- Sugar
- 4.1 g
- Fibre
- 3 g
- Sodium
- 461 mg
- Cholesterol
- 16 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the salad the evening before Christmas and refrigerate in a covered container. Check the consistency and seasoning just before lunch.
- For a colourful finish, keep a little of the measured chopped pepper and parsley aside in the fridge, then scatter them over the serving bowl.
- At an outdoor braai, serve small portions and replenish from the fridge. Keep the bowl over ice where practical; discard salad left unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.
- The recipe serves 8 as a side among other dishes. Double it for a larger festive spread, using two bowls for easier mixing and chilling.
Frequently asked questions
Can I use macaroni instead of shells?
Yes. Use 300 g dry elbow macaroni and follow its packet cooking time. Drain thoroughly after cooling so the dressing stays creamy rather than watery.
Can I leave out the yoghurt?
Replace it with 120 g sour cream for a richer dressing. Taste before adding any extra lemon juice, as the sour cream already brings some tang.
How long will the pasta salad keep?
Keep it covered at 4°C or below and eat within 3 days of preparation. Only save leftovers that have stayed safely chilled; freezing is not recommended because the dressing can separate and the vegetables lose their crunch.
