If you’re looking for a quick, easy, and flavorful dish to serve this summer, I’ve got just the thing: this cold pasta salad with eggs and sausage.
It’s creamy, fresh, super satisfying — and honestly? It brings back all the feels from my childhood.
This reminds me of the macédoine my mom used to make during the holidays back home. It was always part of our family celebrations — and now, this version is my go-to when I need something simple but nostalgic.
You can make it ahead, serve it cold, and it pairs so well with grilled meat, chicken, or just on its own for lunch.
Whether it’s for a BBQ, picnic, or even a Christmas or New Year buffet (yes, really), this pasta salad is a crowd-pleaser.
And the creamy mayo-based dressing? Done in two minutes.
💛 Why You’ll Love This Pasta Salad
- It’s ready in 20 minutes
- Perfect for summer parties or meal prep
- Light but still comforting and satisfying
- Easily customizable to your taste
- Works great as a side dish or light main
- Everyone loves it — even picky eaters!
🛒 Ingredients You’ll Need
Here’s what goes into this creamy cold pasta salad:
- Pasta – I used fusilli, but farfalle or elbow macaroni work just as well. Just cook them al dente according to the package and let them cool.
- Mayonnaise – I go for salad-style or light mayo to keep it lighter. Want to make it even lighter? Swap half the mayo for plain Greek yogurt. It’s just as creamy!
- Dijon Mustard – Adds a little tang and depth to the dressing. Regular mild mustard works too if that’s what you’ve got.
- Spices – Salt, black pepper, paprika, and garlic powder — nothing fancy, just solid flavor.
- Sausage or Ham – I chop up cooked meat sausage into small cubes so you get some in every bite. Chicken sausage works great too.
- Hard-boiled Eggs – A must in my book. I dice them small so they mix well.
- Pickles (optional) – Totally up to you! I like the little tangy bite they bring, but skip them if you’re not into that.
- Extras? Add-ins like peas, corn, or cherry tomatoes work beautifully. My mom used to add peas for a touch of sweetness — do what feels right for you!
How to Make This Cold Pasta Salad
- Cook and cool the pasta – no one likes warm pasta salad 😉
- Whip up the dressing – just mayo, mustard, and spices. Done.
- Chop up your sausage, eggs, and pickles.
- Mix everything together in a big bowl. That’s it!
- Chill in the fridge for at least 30 minutes before serving — the flavors get even better.
Pro tip: If you’re prepping for a crowd, double the batch. This salad disappears fast!
👩🏾🍳 Tips & Easy Variations
- Want it lighter? Use half yogurt, half mayo
- No Dijon? No problem. Use whatever mustard you have on hand
- Make it meat-free by skipping the sausage and adding chickpeas or tofu cubes
- Need it gluten-free? Just use gluten-free pasta — it works just fine
- Make it your own! Add peas, red onion, shredded carrots, corn, tuna… there’s no wrong way
🥗 Other Easy Salad Recipes to Try
If you loved this pasta salad, here are a few more you’ll want to check out:
📌 Save & Share
Tried this recipe? Let me know how it turned out in the comments — I love hearing from you 💬
And if you want to save it for later, pin it on Pinterest or share it with a friend who loves a good creamy pasta salad 🍝
Easy Pasta Salad with Mayo – My Favorite Cold Side Dish!
Ingredients
- 250 g pasta fusilli, farfalle or macaroni – your choice!
- 200 g cooked chicken or turkey sausage diced
- 100 g pickles + 2 tbsp pickle juice
- Or replace with a bit of lemon juice if you skip pickles
- 2 hard-boiled eggs
- 5 tbsp salad mayonnaise
- 1 tsp Dijon mustard
- ¼ – ½ tsp salt
- 1 good pinch of black pepper
- ¼ tsp paprika optional
- ¼ tsp garlic powder
Instructions
- Cook the pasta according to the package instructions. Rinse with cold water and let it drain.
- Boil the eggs for 9 to 10 minutes, then rinse them under cold water and peel.
- While everything cooks, dice the sausage and slice the pickles.
- In a large bowl, combine the pasta, sausage, and pickles. Add 2 tbsp of pickle juice.
- Add the mayo, mustard, salt, pepper, paprika, and garlic powder. Mix well until fully combined.
- Cut the eggs into quarters lengthwise, then into small cubes. Gently fold them into the salad.
- Serve cold. You can store leftovers in the fridge for 1–2 days.