Description
Indulge in a delightful creamy pasta salad that’s perfect for any occasion, from summer picnics to family dinners. This recipe combines al dente pasta with vibrant veggies and a rich, flavorful dressing made from mayonnaise and apple vinegar. With just a few simple ingredients and steps, you can create a dish that is not only delicious but also highly customizable. Add your favorite proteins or extra veggies to make it your own! This pasta salad can be prepared in under an hour and makes for fantastic leftovers, so it’s ideal for meal prep. Enjoy the creamy goodness that everyone will love!
Ingredients
Scale
- 16 ounces ditalini pasta (or any short pasta)
- 1 cup broccoli florets (chopped)
- ½ red onion (minced)
- 1 red bell pepper (minced)
- 1 cucumber (diced)
- 3.8 ounces sliced olives (1 can, drained)
- 1 cup Colby Jack Cheese (cubed)
- 1 cup mayonnaise
- 2 teaspoons white apple vinegar
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente, then drain and rinse with cold water.
- In a large mixing bowl, combine cooled pasta with broccoli, red onion, red bell pepper, cucumber, olives, and cheese.
- In a separate bowl, whisk together mayonnaise, apple vinegar, sugar, pepper, and salt until smooth.
- Pour the dressing over the pasta mixture and gently fold until all ingredients are evenly coated.
- Cover with plastic wrap and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg