Light and slightly tangy Creamy Pasta Salad, with just enough creamy dressing to coat the noodles and vegetables, this is one heck of an awesome cold pasta salad.
Perfect on its own for a light meal or as a side dish for all the summer potlucks and barbecues. A 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.
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This cold pasta salad is filled with broccoli, cucumber, red pepper, black olives, and green onions. Everything gets tossed in a light creamy dressing and the result is a fresh, slightly tangy pasta salad with plenty of different flavors.
I love salads with more vegetables than pasta. Recipes like this Asian Pasta Salad and this Summer Couscous Salad are great salads 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.)
Last time I made this, I shot a video to share with you. Be sure to check it out.
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.
Cold Pasta Salad
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 as well. I make that simple salad on repeat all year long.
The Tangy Italian Pasta Salad is another popular one. I have this Greek Pasta Salad and this Tuna Pasta Salad on my list to try soon too. You just can’t have too many great pasta salads at your fingertips, right?
How To Make Creamy Pasta Salad
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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.
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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.
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Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl.
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Add the cooked pasta and broccoli to the bowl and stir well to coat.
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Add the cucumber, pepper, olives, and onions and stir again.
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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.
Creamy Summer Pasta Salad
Ingredients
- SALAD INGREDIENTS:
- 8 ounces salad macaroni or ditalini pasta
- 1 cup tiny broccoli florets
- 1/2 cup diced cucumber
- 1/2 cup finely diced red pepper
- 1/2 cup sliced black olives
- 1/4 cup very thinly sliced green onion
- DRESSING INGREDIENTS:
- 1/2 cup mayonnaise
- 2 teaspoons white wine or plain vinegar
- 1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 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. Enjoy!
Notes
Nutrition
(originally published 6/6/14 – recipe notes and photos updated 09/4/20}
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.