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Creamy Summer Pasta Salad

Creamy pasta salad with broccoli, cucumbers, peas, and red peppers in a blue bowl
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A light and refreshing pasta salad with colorful vegetables and a creamy mayonnaise dressing, perfect for warm summer days.

Ingredients

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  • 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
  • ½ cup mayonnaise
  • 2 teaspoons white wine or plain vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar

Instructions

  1. Cook the pasta: Begin by boiling water in a large pot and cook the pasta according to the package instructions, adding kosher salt for flavor.
  2. Add broccoli: Just as the pasta is nearly done cooking, add the tiny broccoli florets and let boil for about 30 seconds.
  3. Drain and rinse: Drain the pasta and broccoli into a colander and rinse with cold water.
  4. Make the dressing: In a bowl, stir together mayonnaise, vinegar, salt, pepper, and sugar until smooth.
  5. Combine ingredients: Add the cooled pasta and broccoli to the bowl with the dressing and stir to coat.
  6. Add veggies: Mix in the cucumber, red pepper, black olives, and green onions.
  7. Taste and adjust: Taste the salad and adjust the seasonings as needed.
  8. Chill: Cover and refrigerate until ready to serve.
  9. Serve: Stir the salad again before serving.

Notes

This dish is versatile, serving well as a side or main dish. Garnish with fresh herbs for added flavor.

Nutrition

Find it online: https://doughdazzle.com/creamy-pasta-salad-for-summer/