Creamy Pasta Salad

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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.

Creamy Pasta Salad is a favorite all year long

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?)

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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.

Creamy Pasta Salad with Vegetables

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.

Summer Pasta Salad with Vegetables and a Creamy Dressing

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 with Vegetables

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

Creamy Pasta Salad Recipe

  1. 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.
  2. 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.
  3.  Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl.
  4. Add the cooked pasta and broccoli to the bowl and stir well to coat.
  5. Add the cucumber, pepper, olives, and onions and stir again.
  6. 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.

summer pasta salad in white bowl

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?

Savory chunks of chicken mingle with sweet grapes, crunchy walnuts, and crisp apples in this easy Chicken Waldorf Salad. This is a lunch you will put on repeat!

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Creamy Pasta Salad

Creamy Summer Pasta Salad

4.81 from 71 votes
This is a fresh, slightly tangy pasta salad with an abundance of flavors and textures. We make it on repeat all summer long.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

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

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.

Nutrition

Calories: 297kcal · Carbohydrates: 31g · Protein: 5g · Fat: 16g · Saturated Fat: 2g · Cholesterol: 7mg · Sodium: 496mg · Potassium: 184mg · Fiber: 2g · Sugar: 2g · Vitamin A: 580IU · Vitamin C: 30.5mg · Calcium: 24mg · Iron: 0.8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

(originally published 6/6/14 – recipe notes and photos updated 3/22/23}

The BEST Creamy Pasta Salad is everyone's favorite! Get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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.5 stars

  2. 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).5 stars

  3. 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.5 stars

  4. 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. 🙂5 stars

    • 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.

  5. 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.

  6. 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.

  7. 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 sharing5 stars

  8. 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.5 stars

    • 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!

  9. 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.