skinnymixer's Yum Yum Pasta Salad

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Skinnymixers Yum Yum Pasta Salad is a delicious Thousand Island dressing inspired Pasta Salad perfect for feeding a crowd on a budget this Christmas.

When developing the Honey Soy Chicken Sushi for SkinnyAsia we were experimenting with different flavours and one was Yum Yum Sauce.

We weren’t the biggest fans of it with sushi but it reminded us of the most delicious Thousand Island Dressing but with a touch of umami. 

When we were putting together the SkinnyChristmas recipes, we wanted to offer a budget Pasta Salad that fed many people on a budget but was a little bit different.

While we were brainstorming on different flavours I remembered the Yum Yum Sauce and loudly shouted YUM YUM PASTA SALAD! The decision was made.

I hope you enjoy this Pasta Salad, Grant says it is honestly the best Pasta Salad he has ever tried.

Sian’s family loved it and added chopped up Glazed Christmas Ham and boiled eggs – the kid’s have taken it in their lunchbox to school every day since.

The testing team have been adding their own variations such as Low Carb using cauliflower, eggs and bacon or adding a little extra vege like corn or carrot.

I can’t wait to see all the variations that the community creates for this Yum Yum Pasta Salad.

WARNING – This recipe makes A LOT! 

If you aren’t serving a crowd you might like to halve the recipe. You can use shop bought Kewpie Mayo or I prefer to make a batch of the Creamy Japanese Mayo recipe in SkinnyAsia.

Choice of Vegetables

We used red and green capsicums to keep the colours festive, but you can change it up to whatever you have available. 

skinnymixer's Yum Yum Pasta Salad

skinnymixer's Yum Yum Pasta Salad

5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: BBQ, Christmas, Party Food, vegetarian
Keyword: BBQ, budget, Dairy Free, Feeding a Crowd, Gluten Free, Thermomix Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16
Calories: 323kcal


  • 500 g uncooked pasta of choice (gluten-free if req.) - we like Barilla fusili


  • 150 g Kewpie mayo or SkinnyAsia Creamy Japanese Mayo
  • 30 g tomato paste
  • 20 g rice wine vinegar
  • 20 g caster sugar
  • 20 g Worcestershire sauce
  • 20 g salted butter - melted
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 large pinch cracked black pepper

To Serve

  • 1 large red capscium - deseeded, cubed
  • 1 large green capsicum - deseeded, cubed


  • Cook pasta as per packet instructions in boiling, salted water, then drain, rinse under cold water and chill.
  • Add all sauce ingredients to mixer bowl. Combine for 10 sec/speed 4/MC on. Scrape mixer bowl down and repeat.
  • Combine sauce, pasta and capsicum in a large serving bowl. Season to taste and chill in the fridge before serving.
  • Alternate toppings - feel free to add chopped celery, spring onion, crispy bacon or chorizo, boiled eggs, grated carrot or even corn kernels!


Low Carb: Use half the amount of compliant sweetener. Replace pasta with boiled eggs, chopped celery, baby spinach and cooked cauliflower florets.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Calories: 323kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 279mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 35mg | Calcium: 19mg | Iron: 1mg

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