Is it my imagination, or did the pasta in the pasta salad absorb the mayonnaise?

Yesterday, I made a pasta salad with tuna and hardboiled eggs. I put mayonnaise and celery in it, as well. The pasta, eggs and mayonnaise were all room temperature when I mixed them together (mayo was from a brand new jar which was why it was not refrigerated at the time). Everything was nice and mushy when I made it. I chilled it, and today I looked at it and it looks dry. Could the pasta have absorbed the mayonnaise?