Angel Hair Pasta Salad with Mayo and Olives (Print version)
A creamy chilled angel hair pasta salad with mayo, Italian dressing, tomatoes, carrots, and two kinds of olives.
# Ingredients:
For the pasta salad
01 -
12 oz (340 g) angel hair pasta
02 -
1 cup cherry tomatoes, halved
03 -
1 cup shaved carrots
04 -
1/2 cup sliced black olives, drained
05 -
1/2 cup sliced green olives, drained
06 -
1/4 cup finely diced red onion
07 -
2 tablespoons chopped fresh parsley
For the creamy dressing
08 -
3/4 cup mayonnaise
09 -
1/2 cup Italian salad dressing, plus more as needed
10 -
1 tablespoon Greek seasoning
11 -
1/2 teaspoon black pepper
12 -
Salt to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the angel hair and cook until just tender, about 3-4 minutes, or according to the package directions.
02 -
Drain the pasta and rinse under cold water until fully cooled. Toss gently while rinsing so the strands do not clump, then drain very well.
03 -
In a large mixing bowl, whisk the mayonnaise, Italian dressing, Greek seasoning, black pepper, and a small pinch of salt until smooth.
04 -
Stir the tomatoes, carrots, black olives, green olives, red onion, and parsley into the dressing so everything is evenly coated.
05 -
Add the cooled angel hair and lift gently with tongs until the pasta is coated with dressing and the vegetables are evenly distributed.
06 -
Cover and refrigerate for at least 1 hour. Stir before serving and add a splash of Italian dressing if the salad needs loosening.
# Good to know:
01 -
Best served cold after at least 1 hour of chilling.
02 -
Make up to 24 hours ahead and refresh with extra dressing before serving.
03 -
Leftovers keep in an airtight container in the refrigerator for up to 3 days.