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–+ servings
Creamy Summer Pasta Salad

Creamy Summer Pasta Salad Packed with Fresh Veggie Goodness

Experience the vibrant flavors of Creamy Summer Pasta Salad, a delightful mix of fresh veggies perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Salad Macaroni or Ditalini Pasta Consider using gluten-free pasta for a gluten-free alternative.
For the Veggies
  • 1 cup Tiny Broccoli Florets Substitute with blanched green beans or peas if you’d like.
  • 1 cup Diced Cucumber Zucchini works well if you're after a different texture.
  • 1 cup Finely Diced Red Pepper Use yellower or orange bell peppers for a sweeter taste if preferred.
  • 1/2 cup Sliced Black Olives Feel free to omit if you're watching sodium intake.
  • 1/4 cup Very Thinly Sliced Green Onion Chives are a great alternative.
For the Dressing
  • 1 cup Mayonnaise Try Greek yogurt or a vegan mayo for a lighter twist.
  • 2 tablespoons White Wine or Plain Vinegar Apple cider vinegar is a great substitute.
  • 1 teaspoon Kosher Salt Adjust according to your taste preference.
  • 1/2 teaspoon Freshly Ground Black Pepper Swap for white pepper for a milder flavor.
  • 1 teaspoon Sugar Honey or a sugar alternative can be used.

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Cook the pasta: Bring a large pot of water to a boil over high heat. Add kosher salt and pasta, cooking according to package directions for 8-10 minutes until al dente.
  2. Add the broccoli: In the last 30 seconds of cooking, add tiny broccoli florets to the pot. Drain and rinse with cold water.
  3. Prepare the dressing: In a bowl, mix mayonnaise, white wine vinegar, kosher salt, black pepper, and sugar. Whisk until smooth.
  4. Combine pasta and dressing: Add cooled pasta and broccoli to the dressing, gently fold them together.
  5. Add vegetables: Mix in diced cucumber, red pepper, black olives, and green onions. Adjust seasonings to taste.
  6. Chill before serving: Transfer to a bowl, refrigerate for at least an hour, then stir before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 34gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 6mg

Notes

This pasta salad is best enjoyed chilled. Customize with seasonal veggies as desired. Adjust flavors to personal taste; don't hesitate to make it your own!

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