There’s something truly magical about a well-made pasta salad, isn’t there? It’s the kind of dish that feels like a warm hug from summer itself, a reliable friend at every picnic and potluck. This particular recipe, a happy accident of perfect timing and family inspiration, has become a staple in my kitchen for all the right reasons.

It’s light, yet satisfying. Creamy, yet tangy. And it has this wonderful way of making a simple meal feel like a special occasion. I first tasted it at my Aunt Judy’s table, after a very strategically timed visit, I might add. Her version was so effortlessly delicious that I just had to bring it home with me.

Why This Salad Feels Like Sunshine

This isn’t one of those heavy, gloppy pasta salads that sits in your stomach for hours. Oh no, this is different. The dressing is light and just enough to coat everything, allowing the fresh flavors of the vegetables to really shine through.

It’s a celebration of textures and colors, a confetti of crisp, garden-fresh goodness tangled with tender pasta. Every bite is a little different from the last, and honestly, it disappears from the fridge almost as quickly as I can make it.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating this simple masterpiece. You’ll notice the balance here—it’s about equal parts pasta and veggies, which is part of what makes it so wonderfully fresh and satisfying.

Salad Ingredients

• 8 ounces salad macaroni or ditalini pasta
• 1 cup tiny broccoli florets
• ½ cup diced cucumber
• ½ cup finely diced red pepper
• ½ cup sliced black olives
• ¼ cup very thinly sliced green onion

Dressing Ingredients

• ½ cup mayonnaise
• 2 teaspoons white wine or plain vinegar
• ½ teaspoon kosher salt, adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sugar

The Secret to the Perfect Broccoli

Now, let’s talk about that broccoli for a second. I know, it might seem like a small detail, but it makes a world of difference. The recipe calls for a very quick blanch—just a 30-second dip in the boiling pasta water right at the end.

This tiny step does something wonderful. It brightens the broccoli’s color to a vibrant green and softens its crunch just a touch, making it more palatable and perfectly tender-crisp. If you’re a die-hard raw broccoli fan, you can skip it, but I highly recommend giving this method a try.

How to make Creamy Pasta Salad?

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Cook the Pasta and Broccoli

Bring a large pot of water to a rolling boil, and don’t be shy with the salt—add a generous tablespoon to the water. Cook your pasta according to the package directions, but keep a watchful eye. In the last 30 seconds of the pasta’s cooking time, you’ll add those tiny broccoli florets right into the bubbling water.

This quick bath for the broccoli is all it needs. Immediately drain the pasta and broccoli together into a large colander and give it a thorough rinse with cold water. This stops the cooking process dead in its tracks, ensuring your pasta doesn’t get mushy and your broccoli stays that beautiful, bright green.

Whisk Together the Dressing

While the pasta is draining, take a moment to make the magic sauce. In a large mixing bowl, and I mean large, you’ll need the space, combine the mayonnaise, vinegar, salt, pepper, and that tiny bit of sugar.

Whisk it all together until it’s smooth and creamy. That half-teaspoon of sugar? It’s the secret weapon, believe me, it just balances the tanginess perfectly and brings the whole dressing together.

Combine and Coat

Now, for the fun part. Add the rinsed pasta and broccoli directly into the bowl with the waiting dressing. Use a large spoon or spatula to stir and fold everything together, making sure every single noodle and floret gets a luxurious coat of that creamy, tangy dressing.

This is the base of your salad, and getting it well-coated now means every subsequent bite will be perfectly seasoned.

Add the Fresh Veggies

It’s time for the confetti! Scatter the diced cucumber, red pepper, black olives, and those thinly sliced green onions over the top of the pasta. Gently stir everything again, just until the colorful vegetables are evenly distributed throughout the salad.

You want to be a little gentle here to keep those veggie pieces intact and looking pretty.

Chill and Serve

This is, perhaps, the most challenging step: patience. Taste the salad and adjust the seasonings if you feel it needs a pinch more salt or pepper. Then, cover the bowl and pop it into the refrigerator to chill.

Letting it rest for at least an hour allows the flavors to meld and mingle beautifully. Give it one final stir right before you serve it to wake all those flavors back up.

Tips

If you get to the end of cooking your pasta and realize you forgot the broccoli, don’t panic! You can quickly steam it in the microwave. Just place the florets in a glass bowl with a tablespoon of water, cover, and microwave for 60-90 seconds until bright green and slightly softened.

Feel free to make this salad your own. The vegetable mix is a fantastic starting point, but you can absolutely swap in your favorites. Think of it as a template for creativity—maybe add some sweet corn, cherry tomatoes, or even a handful of fresh peas.

For the best texture, serve the salad the day you make it. However, it will keep, covered, in the refrigerator for 2-3 days. You might find it soaks up some of the dressing, so a little fresh stir before serving leftovers is a good idea.

What to Serve With Your Creamy Pasta Salad

This salad is incredibly versatile, a true social butterfly of the food world. It’s substantial enough to be a light lunch on its own, especially if you tuck a few containers away for the week like I do.

But it truly shines as a sidekick. Imagine it next to a juicy grilled burger, a perfectly charred hot dog, or some tender barbecue chicken. It’s also a fantastic partner for simple sandwiches, turning an ordinary lunch into a delightful, well-rounded meal.

Making This Salad Your Own: Fun Variations

Once you’ve mastered the classic, the world of pasta salad is your oyster. For a richer, heartier version, try adding some crispy, crumbled bacon or cubed cheddar cheese. The salty, savory notes are a dream with the creamy dressing.

If you love a bit of a kick, a pinch of red pepper flakes or a finely diced jalapeño can add a wonderful warmth. Or, for a Mediterranean twist, swap the black olives for kalamata olives and add a handful of crumbled feta cheese and a sprinkle of dried oregano. The possibilities are truly endless.

Why You’ll Make This Again and Again

This creamy pasta salad has a certain kind of magic. It’s the dish that gets requested, the one people ask for the recipe for. It’s unpretentious, deeply satisfying, and loaded with fresh, happy flavors.

It’s a testament to the fact that the best recipes often come from the heart, shared around a family table. So, from my kitchen, and Aunt Judy’s, to yours, I really hope you love it.

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Creamy Pasta Salad Recipe

Author: Elly Cooking Method: Boiling Cuisine: American Courses: Side Dish Recipe Keys: F fresh vegetables H healthy salad S side dish

Difficulty: easy Prep Time 15 mins Cook Time 10 mins Rest Time 30 mins Total Time 55 mins

Servings: 6 Estimated Cost: $ low Calories: 290

Best Season: Summer, Spring

Description

Light and slightly tangy, this Creamy Pasta Salad is packed with fresh vegetables and tossed in a simple homemade dressing. Perfect as a side dish for summer barbecues or as a light lunch, it’s far superior to store-bought versions and ready in under 30 minutes!

ingredients

Servings

Salad Ingredients

• 8 ounces salad macaroni or ditalini pasta
• 1 cup tiny broccoli florets
• 0.5 cup diced cucumber
• 0.5 cup finely diced red pepper
• 0.5 cup sliced black olives
• 0.25 cup very thinly sliced green onion

Dressing Ingredients

• 0.5 cup mayonnaise
• 2 teaspoons white wine or plain vinegar
• 0.5 teaspoon kosher salt (adjust to taste)
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon sugar

Instructions

1. Cook the pasta according to package directions in salted boiling water. Just before the pasta is done (about 30 seconds before), add the broccoli florets to the pot. Drain immediately and rinse thoroughly with cold water. Set aside to cool.
   Mark as complete
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, pepper, and sugar until smooth.
   Mark as complete
3. Add the cooled pasta and broccoli to the dressing and stir until evenly coated.
   Mark as complete
4. Fold in the cucumber, red pepper, black olives, and green onions. Stir gently to combine.
   Mark as complete
5. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir again before serving.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 cup

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Amount Per Serving

Calories 290kcal

% Daily Value *

Total Fat 17gg27%

Saturated Fat 3gg15%

Trans Fat 0gg

Cholesterol 15mgmg5%

Sodium 480mgmg20%

Potassium 220mgmg7%

Total Carbohydrate 28gg10%

Dietary Fiber 2gg8%

Sugars 4gg

Protein 6gg12%

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Calcium 4% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, blanch the broccoli briefly—it brightens the color and softens the crunch just enough. If you prefer raw broccoli, feel free to skip blanching. You can also add more veggies like cherry tomatoes, carrots, or celery. Store in an airtight container for up to 4 days.

Keywords: creamy pasta salad, summer pasta salad, easy side dish, potluck salad, vegetarian pasta salad, cold pasta salad