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?
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!
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}
Anonymous says
In the Creamy Summer Pasta Salad I see Black Olives. But, you do not have them listed in the Salad Ingredients.
Mary says
Thanks for catching that! I've added the olives to the recipe.
Carla from The River says
Yummy, looks refreshing for a hot day.
Thank you!
Kate says
What a perfect side for a warm weather barbecue!
Mary says
Scrumptious salad – I think everyone in my family will like this!
Mary
Kim Honeycutt says
I love pasta salads! Thanks for this one. Pinning it!!
Pam says
Yum, I love a good pasta salad!
Candace @ Cabot says
Love this simple recipe. Pasta and veggies – a perfect combo for a summer salad. I might sneak a little plain Greek yogurt in with the mayo to up the protein.
Jennifer Lounsbury says
Good idea!
gmp says
Looks delicious! What is the name of the pasta you used in the picture?
Anonymous says
Ditalini, often used in Italian soups.
Debbie Fairchild-Ramsey says
I made this for dinner, it is very good.
Anonymous says
I'd love to make this for our graduation party. Could anyone help with adjustments to ingredients for 50 servings?
Mary says
If you multiply the recipe times 8, that would give you approximately 50 servings. I wouldn't attempt making more than half of that at a time though. Enjoy the party!
Anonymous says
How far in advance would you make this and it still seem saucy? I have a baby shower on sunday but i have a wedding on saturday so i was planning on making enough for 40 on friday…would it be okay or should i prepare it but add the sauce the morning of the shower?
Mary says
Normally, I'd suggest that it would be fine, just toss before serving. However, with quantities like that, it's harder to know that for certain. I like the way the flavors meld after it has been refrigerated for a while, so I wouldn't keep them separate, but it might dry out a little bit. I'd suggest making a small extra portion of the sauce and be ready to add it to the salad if it isn't as saucy as you'd like. Happy celebrating this weekend!
Charlotte says
Made this for the weekend and it was so good!
Anonymous says
Bacon added would also be good!
Anonymous says
Can I sub Greek yogurt for the mayo and it taste the same?
Mary says
It won't taste the same, but it will work. If you do substitute yogurt, it will be best served the same day. Enjoy!
Paola says
Is the broccoli cooked or raw?
Mary says
I usually use tiny raw florets, Paola. But I've also used leftover roasted broccoli and that was delicious too. Feel free to briefly cook it (still leaving it mostly crisp) if you aren't a fan of the raw broccoli.
Anonymous says
This is my favorite pasta salad to make. Everyone loves it. I LOVE the addition of broccoli to this salad, makes it pop. Really love this. Thank you for sharing.
Anonymous says
I used cauliflower instead of the broccoli, it was delicious.
Anonymous says
I love this salad and it can be versatile. I add chopped boiled eggs and sometimes green olives as well. I have also made a dinner out of this dish by adding chopped pork tenderloin along with a bit of the juice for flavor. Serve with a crispy French Bread loaf with garlic butter. Yum
barbara hamilton says
This salad rocks!! I have made almost every pasta salad imaginable but this is the best and favorite of any.
The previous poster is correct; it is versatile. I like it as the recipe is written, but add a few flakes of parmesan cheese that brings it over the top! Thank you Mary.
Anonymous says
Used the same dressing on cole slaw……it is great. Can't wait to try it with pasta