Japanese Mayo Pasta Salad

convenience-store vibe · lunchbox side

Japanese Mayo Pasta Salad

15 minEasyServes 2Kids OK

Ingredients

macaroni (or short pasta)150g (5.3 oz)Any store
cucumber1/2Any store
sliced ham3 slicesAny store
corn kernels3 TbspAny store

Sauce

mayonnaise ★ key to the flavor4 TbspAny store
vinegar1 tspAny store
sugar1 tspAny store
salt and peppera pinch of eachAny store
8 to buy
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Steps

1

Boil the pasta in salted water, then rinse under cold water to cool.

~10 min

2

Thinly slice the cucumber, salt it lightly, then squeeze out the liquid; julienne the ham.

~5 min

Why: Squeezing out the cucumber's moisture ahead of time keeps the salad from turning watery.

3

In a bowl, mix the mayonnaise, vinegar, sugar, salt, and pepper to make the dressing.

~2 min

4

Toss the pasta with the cucumber, ham, corn, and dressing until evenly coated.

~3 min

Watch out: Tossing while the pasta is still warm breaks the mayonnaise and makes it watery — make sure the pasta is completely cooled first.

5

Chill briefly in the refrigerator and serve.

~10 min

Tips

  • —

    Kewpie mayonnaise gets you much closer to the authentic Japanese flavor.

  • —

    Be sure to squeeze the cucumber dry, or the salad turns watery.

  • —

    Tastes even better if made the day before, once the flavors have time to meld.

Storage

Refrigerate up to 2 days. The mayo absorbs a bit over time, so toss again before serving.