Brazilian Pasta Salad with Mayo

Ingredients

• 454 g (16 oz)uncooked fusilli pasta
• 220 g (2 cups), from about 2 carrotsshredded carrots
• 150 g (1 cup), thawedfrozen peas
• 150 g (1 cup), thawed if frozenfresh or frozen corn
• 450 g (3 cups), about two 227 g (8 oz) ham steaksdiced ham
• 135 g (1 cup)sliced green olives
• 75 g (½ cup)finely diced onion
• 6 g (3 tablespoons)minced fresh chives
• 75 g (½ cup), from about 2 celery stalksfinely diced celery
• 240 ml (1 cup), more or less to tastemayonnaise
• 10 ml (2 teaspoons)Dijon mustard
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)white wine vinegar
• 30 ml (2 tablespoons)olive brine

Instructions

1. 1

   Mix the dressing

   Put all the dressing ingredients in a small bowl. Whisk until combined, then set aside.

2. 2

   Cook the pasta

   Cook the pasta until al dente, following the package instructions. Drain it well and transfer it to a large bowl.

3. 3

   Dress while warm

   While the pasta is still warm, add the diced onion and dressing. Stir gently, then leave the pasta to cool completely before adding the remaining ingredients, so the residual heat does not affect the mayonnaise or other additions.

4. 4

   Chill before serving

   Once the pasta has cooled, add the remaining ingredients and stir to combine. Refrigerate for at least 2 hours before serving.

What is Brazilian pasta salad?

Often called macarronese in Brazil, this is a creamy pasta salad served as a side at gatherings and barbecues. Its familiar mayonnaise dressing is paired here with ham, vegetables and briny olives for a mix of savoury, sweet and tangy flavours.

Fusilli catches the dressing in its spirals, while the mix-ins bring varied textures and colour. Cooling the dressed pasta before adding the rest helps keep the mayonnaise and vegetables tasting fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 11g protein, 24g carbs, 24g fat.

The pasta provides most of the carbohydrates, while mayonnaise and olive oil contribute much of the fat. Ham supplies protein, with smaller amounts from the pasta and vegetables. Pair a serving with a green salad or grilled vegetables for a plate with more fresh produce.

The pasta and dressing

Al dente pasta: cook the fusilli according to its packet directions and drain it thoroughly. Slightly firm pasta holds its shape when stirred with the dressing and other ingredients.

Warm pasta: add the onion and dressing while the pasta is still warm, then let it cool fully. This gives the pasta time to take on the dressing without exposing the mayonnaise and remaining ingredients to residual heat.

Choosing the mix-ins

Ham and vegetables: dice the ham and celery into small, even pieces so they are easy to scoop with the pasta. Thaw frozen peas and corn before adding them, and drain away excess moisture.

Olives and chives: sliced olives add a salty, briny note, while chives bring a mild onion flavour. The olive brine in the dressing ties those flavours together.

Getting the texture right

Mayonnaise: the listed amount gives the salad a creamy coating, but you can use a little less if you prefer it lighter in texture. Stir gently so the fusilli stays intact.

Chilling: give the salad at least 2 hours in the refrigerator before serving. The rest also helps the dressing settle across the pasta and mix-ins.

Timing and make-ahead

Active preparation and cooking take about 30 minutes, but the salad needs at least 2 hours to chill before serving. Allow time for the pasta to cool completely before mixing in the remaining ingredients.

Make it ahead for a barbecue or shared meal, keeping it covered and refrigerated until needed. Give it a gentle stir before serving to redistribute the dressing.

What to serve alongside

At a barbecue, serve it with grilled vegetables, chicken or other barbecue mains. Its creamy, tangy flavour also works alongside a simple green salad.

For a buffet, keep the salad chilled until serving and use a clean serving spoon. Offer it as one side among dishes with contrasting textures, such as crisp vegetables or grilled foods.

Recipe notes & tips

• Dice the ham and celery evenly so they distribute well through the fusilli.
• Drain the pasta thoroughly to avoid watering down the dressing.
• Let the pasta cool completely before adding the peas, corn, ham and other remaining ingredients.
• Thaw frozen peas and corn before mixing them into the salad.
• Taste before serving; the olives and olive brine already bring saltiness.
• Stir gently after chilling to spread the dressing without breaking up the pasta.

Variations

• Extra herbs: add more minced chives for a stronger fresh onion flavour.
• More vegetables: increase the carrots or celery for added crunch.
• Olive choice: use green olives with a milder brine if you prefer a less pronounced tang.
• Mustard balance: adjust the Dijon slightly to suit how sharp you like the dressing.
• Mayonnaise amount: use less for a lighter coating or add a little more for a creamier salad.

Common mistakes to avoid

• Adding the mix-ins too soon: cool the dressed pasta completely first so residual heat does not affect them.
• Overcooking the fusilli: cook it only to al dente so it holds its shape after mixing.
• Skipping the draining: drain the pasta well to keep excess water from thinning the dressing.
• Using wet frozen vegetables: thaw and drain the peas and corn before adding them.
• Serving straight away: chill for at least 2 hours so the salad is cold and the flavours have time to mingle.

How to store

Keep the salad covered in the refrigerator and eat within 3 days. Serve it cold; if it has been sitting out, return it to the refrigerator promptly. Freezing is not recommended because the mayonnaise dressing can separate.

Frequently asked questions