Light and slightly tangy creamy pasta salad, with just enough dressing to coat the noodles and vegetables, this is one heck of an awesome summer pasta salad.
Perfect on its own for a light meal or as a side dish for all the summer potlucks and barbecues. Homemade pasta salad is better than any deli salad you can buy at the store.
A few years ago, while visiting my aunt and uncle, we were fortunate enough to arrive around dinnertime. (My aunt is a fabulous cook, so I tend to time my arrivals that way. You know, accidentally on purpose?)
Speaking of Aunt Judy’s amazing foods, have you tried her Almond Bars yet? Put them on your holiday baking list right now.
Her pasta salad was so simple and so delicious, I had to recreate it for my family as soon as I got back home. Thanks once again for the inspiration, Aunt Judy.
Summer Pasta Salad
This salad is filled with broccoli, cucumber, red pepper, black olives, and green onions. I am a big fan of pasta dishes that have a high ratio of vegetables to pasta, so don’t hesitate to add more or switch things up with your favorite vegetables.
Adding extra vegetables to a pasta salad is about more than just making it a little bit healthier. Vegetables add different flavors, textures, and colors to recipes like this one. This salad is about 50/50 pasta and vegetables and I often make it with more vegetables than are actually in the recipe.
Everything gets tossed in a light tangy dressing and the result is a fresh pasta salad that disappears quite literally almost as quickly as I can stir it together.
Recipes like this Asian Pasta Salad and this Summer Couscous Salad are a couple more that thrill my vegetable-loving heart.
Cooking the broccoli just long enough to brighten the color and soften the crunch gives this salad a little something extra. (So, I highly recommend that you don’t skip that step.)
That said, if you love the crunch of raw broccoli in salads, go ahead and make it however you like best. I’ve fallen in love with broccoli salads recently (FYI, this Cranberry Broccoli Bacon Salad is FANTASTIC!), so I get it if that’s your preference.
For this particular salad though, I still like to soften the broccoli a tiny bit, as instructed in the recipe below.
Pasta Salad Dressing
The dressing for this pasta salad is creamy, slightly tangy, a little bit sweet, and provides the perfect light complement to this salad.
As simple as it is, it’s absolutely perfect. A scoop of mayonnaise, a splash of vinegar, a sprinkling of salt, pepper, and sugar add up to a terrific pasta salad dressing that everyone enjoys.
If you haven’t tried the salad yet, I hope that you’ll love it every bit as much as we do. Every time I make this salad, I stash containers of it in the fridge for my lunches all week.
Creamy Pasta Salad
You’ll need the following ingredients to make this recipe:
Salad Ingredients
- salad macaroni or ditalini pasta
- tiny broccoli florets
- diced cucumber
- finely diced red pepper
- sliced black olives
- very thinly sliced green onion
Dressing Ingredients
- mayonnaise
- white wine or plain vinegar
- kosher salt
- freshly ground black pepper
- sugar
Creamy Pasta Salad Recipe
- In a large pot, cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.
- Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large strainer. Rinse well with cold water.
- Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl.
- Add the cooked pasta and broccoli to the bowl and stir well to coat.
- Add the cucumber, pepper, olives, and onions and stir again.
- Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.
If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.
Pasta Salad Recipes
If you love pasta salad for easy meals all year round, you’ll want to try this Bacon Ranch Pasta Salad and the Italian Artichoke and Tomato Pasta Salad after you’ve finished the last bite of this Creamy Pasta Salad.
Many of you are still going crazy over the Spinach Pasta Salad I shared so many years ago. I make that one on repeat all year long.
Crisp bacon and lettuce, tart tomatoes, creamy hard-boiled eggs, and jalapenos combine to create this creamy, slightly spicy Jalapeno BLT Pasta Salad.
The Tangy Italian Pasta Salad is another popular one. I have this Greek Pasta Salad on my list to try soon too. You just can’t have too many great pasta salads at your fingertips, right?
Creamy Summer Pasta Salad
Ingredients
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
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
- Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat.
- Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.
Notes
Nutrition
(originally published 6/6/14 – recipe notes and photos updated 3/22/23}
Grace says
So fresh and tasty. Thanks so much for sharing.
Mary Younkin says
I’m so glad you like the pasta salad, Grace.
Carolyn says
It is the best pasta salad. I do add a bit more sugar! My family always asks for this at our bbq’s.
Mary Younkin says
I’m so glad that the pasta salad is a hit, Carolyn!
Pam Monday says
I love this pasta salad, and so does everyone who eats it!
Mary Younkin says
Pam – Perfect! Thank you for stopping by to let me know.
Julie Lipari says
This recipe says 6 serving. How much is 1 serving? 2 oz, 3oz 4oz?
Mary Younkin says
Julie, Serving size with be about 1 cup.
Helena says
Best pasta salad recipe I’ve found! This is one of my go to recipes (I sub the vinegar for lemon juice and leave out the sugar).
Mary Younkin says
I am so glad you enjoy it, Helena. I love knowing how people customize the recipes.
Beth says
Delicious and very versatile. The dressing is perfect! I add some Italian seasoning and/or chopped fresh basil. You can use whatever veggies you have on hand. My family’s favorite combination is lightly steamed chopped broccoli, chopped tomatoes, green onion, cubed cheddar, and walnut pieces. I’ll also add red or green pepper if I have some handy.
Mary Younkin says
Sounds delicious, Beth.
Helen King says
This pasta salad is AMAZING! i started doing it last year at bbq’s and everytime i did it someone asked for the recipie and whenever i went to a bbq i was asked to bring it. As colder weather came in i started making it and taking it into work for lunch, it lasts a few days in the fridge and just gets better! This recipie converted my pasta hating husband! i now do it so often i dont need the recipie. 🙂
Mary Younkin says
Thank you so much for sharing, Helen. This is one of those auto-pilot recipes for me too. It is a good base, and then I add whatever is on hand.
Tish says
Very good.
Mary Younkin says
I’m glad the salad was a success, Tish!
Vivian says
Urgent! I am in the middle of making this but had to stop regarding the macaroni. Is the 8 ounces by weight or a cup? A cup pasta is about 4.7 ounces weight.
Mary Younkin says
Pasta measurements are always by weight, Vivian. You’ll use half of a 16-ounce box of pasta for this salad.
Lily says
Hello! Is the red pepper, red bell pepper?
Mary Younkin says
Yes, it’s red bell pepper, Lily. Happy cooking!
Blair says
This was delicious! I omitted the salt, since I added more olives than were called for.
Mary Younkin says
I’m so glad you liked the pasta salad, Blair.
Donna says
I’m going to be making this on the weekend and was wondering if anyone has used Greek yogurt as a substitute for the mayo. Some family members do not like mayo. Thanks so much.
Mary Younkin says
Hi, Donna! You should be able to substitute Greek yogurt for mayo in this recipe without an issue.
Rodney Davis says
I’ve been making this for years but I add poblanos or jalapeños but just adding the broccoli was a game changer.. thanks for sharing
Mary Younkin says
Adding broccoli is a game changer for sure, Rodney. It adds so much depth to the flavor of the pasta salad. Happy cooking!
Cris says
I made this last night to taste test before making it for a party I’m having. It was super delicious, and yes, I’ll be making it for my friends.
Mary Younkin says
Enjoy! I’m so glad that the pasta salad was a hit. I hope your friends love the recipe. Happy cooking!
Susan says
Can you leave out the olives?
Mary Younkin says
Hi, Susan! You can leave out the olives. Removing them won’t affect the overall flavor of the salad very much. Enjoy, and happy cooking!
Jennifer says
I found this recipe when I was searching for some side dishes, and I know that I will be making it soon. Pasta salad is always one of my favorites, and I enjoy finding new variations.
Mary Younkin says
I hope you love the pasta salad, Jennifer!