Creamy Pasta Salad

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. Check it out at the top of this post.

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.

With the temps here in Phoenix already hitting the high 80s, I’m ready for this easy dinner to be a staple on our meal plans once again.

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

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, and onions and stir again.

6. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.

Creamy Summer Pasta Salad

This is a fresh, slightly tangy pasta salad with plenty of different flavors.

4.67 from 15 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: creamy summer pasta salad

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Servings: 6 servings

Calories: 297kcal

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, 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

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 3/23/17}