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. 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}
Kirsten says
I have an unholy love for pasta salad and this is the absolute best recipe I’ve found. 100% perfect. Thanks so much for the recipe!
Mary Younkin says
I’m so happy to hear that, Kirsten!
Love says
I am yet to make this, but I was just curious. Is it necessary to add the sugar?
Mary Younkin says
Sure, you could do that. I wouldn’t recommend it, but it’s possible to make it without it.
MrsSW says
Looks great, Mary. Thanks for sharing.
Sheila
Mary Younkin says
I hope you love the salad, Sheila!
Beth says
That salad looks absolutely delicious. I must make this. I cant rate it cause I havent tried it yet but I just can tell it will be so yummy.
Mary Younkin says
I hope that you love it, Beth!
Carol Paulsen says
The recipe needs to have the olives added I assume with the cucumber, pepper, and onions. I found the dressing needed “something”. I ended up adding some garlic powder and garlic salt. I’d say it was an okay recipe but not one of my favs this time. I’m thinking I might try it again and add some Uncle Dan’s ranch dressing mix to the dressing for the flavor I was looking for.
Mary Younkin says
Glad you were able to make it work to your tastes, Carol.
Qondie says
Mmm yummy
Mary Younkin says
I’m so glad that you like the salad!
Duarte says
Yes its creamy but it’s actually just mayo with salt pepper vinegar and sugar.
Mary Younkin says
Well, I never claimed it was rocket science, Duarte. It’s pretty delicious with just a handful of ingredients.
Judy Nachtigal says
I have made this salad a few times, and I absolutely love it. The first time I made it, (as I always do with new recipes,) I made it as listed…with just one change. I hate olives! (I love olive oil though. I know, weird! ) So I subbed them for diced spicy dill pickles. I liked it a lot, but then adapted it to my preferences. I really appreciate how a great chef can offer her unique recipes, and then her readers can make their adaptations.
I felt the salad soaked up so much of the delicious sauce after it sat a bit, so I added extra sauce. And because I love tangy, I made this with about 1/4 cup sour cream, 2 Tbsp. dill pickle juice, a little more black pepper, a pinch of sugar. Yum! Hard to resist a little snack of this salad when I open the refrigerator door.
Thank you Mary for another inspiring recipe.
Mary Younkin says
I’m thrilled that you’re enjoying the salad so much, Judy!
Carol says
This is a truly delicious pasta salad. I have a hard time resisting it when I have some in the fridge. I followed the recipe except for omitting the olives, which I don’t care for, and adding an ear of fresh corn at my husband’s suggestion. Fantastic!
Mary Younkin says
I’m so glad that you like the pasta salad, Carol. I bet it’s delicious with added corn too!