Pasta Salad Recipe
Create the best creamy pasta salad from scratch with just a few ingredients and simple steps using this simple Pasta Salad recipe!
Serving10 servings
Ingredients
- 16 ounces ditalini pasta, (or whatever pasta you have on hand). 1 package
- 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
Dressing
- 1 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
- Place cooked and cooled pasta in a large mixing or serving bowl.
- Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
- Whisk together all dressing ingredients and pour over pasta and other ingredients.
- Gently fold in dressing until all ingredients are evenly coated.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
Notes
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- Rinse your cooked pasta in a colander with cold water until pasta is completely cold. This helps your pasta to not stick together because of the extra starches you are washing away.
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- Be sure to cut your vegetables, especially red onion, very small (more of a mince than a dice) so they aren’t too overpowering in this Creamy Pasta Salad
Nutrition
Calories: 304 kcal · Carbohydrates: 40 g · Protein: 10 g · Fat: 12 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 16 mg · Sodium: 538 mg · Potassium: 234 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 641 IU · Vitamin C: 25 mg · Calcium: 118 mg · Iron: 1 mg