Creamy Pasta Salad is the perfect blend of crunchy vegetables, tender pasta, and a tangy, creamy dressing. This versatile dish is ideal for picnics, barbecues, or as a quick and delicious lunch. Packed with vibrant colors and textures, it’s as visually appealing as it is tasty.
Ingredients
Salad Ingredients:
- 225 g salad macaroni or ditalini pasta
- 100 g tiny broccoli florets
- 75 g diced cucumber
- 75 g finely diced red pepper
- 60 g sliced black olives
- 25 g very thinly sliced green onion
Dressing Ingredients:
- 120 g mayonnaise
- 10 ml white wine vinegar (or plain vinegar)
- 3 g kosher salt (adjust to taste)
- 2 g freshly ground black pepper
- 2 g sugar
Instructions
- Cook the Pasta: Fill a large pot with water, add salt, and bring it to a boil. Cook the pasta until it’s firm to the bite, following the package instructions. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set it aside.
- Prepare the Vegetables: While the pasta cooks, chop the broccoli, cucumber, red pepper, and green onion. Slice the black olives.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar, kosher salt, black pepper, and sugar. Adjust seasoning to taste.
- Assemble the Salad: Toss the chilled pasta into the bowl with the vegetables. Pour the dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
- Chill and Serve: Cover the salad and let it chill in the refrigerator for a minimum of 30 minutes to let the flavors blend together. Serve cold, garnished with extra green onion or a sprinkle of black pepper if desired.
Conclusion
This Creamy Pasta Salad is a crowd-pleasing dish that’s as versatile as it is delicious. The creamy dressing ties together the freshness of the vegetables and the softness of the pasta for a delightful balance of flavors and textures. Whether it’s for a summer cookout or a potluck, this salad will be a hit with everyone!
Creamy Pasta Salad: A Fresh and Flavorful Side Dish
Avibrant pasta salad with a creamy, tangy dressing and fresh vegetables, perfectfor gatherings or a light meal.
Ingredients
Salad Ingredients:
- 225 g salad macaroni or ditalini pasta
- 100 g tiny broccoli florets
- 75 g diced cucumber
- 75 g finely diced red pepper
- 60 g sliced black olives
- 25 g very thinly sliced green onion
Dressing Ingredients:
- 120 g mayonnaise
- 10 ml white wine vinegar or plain vinegar
- 3 g kosher salt adjust to taste
- 2 g freshly ground black pepper
- 2 g sugar
Instructions
- Cook the Pasta: Fill a large pot with water, add salt, and bring it to a boil. Cook the pasta until it’s firm to the bite, following the package instructions. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set it aside.
- Prepare the Vegetables: While the pasta cooks, chop the broccoli, cucumber, red pepper, and green onion. Slice the black olives.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar, kosher salt, black pepper, and sugar. Adjust seasoning to taste.
- Assemble the Salad: Toss the chilled pasta into the bowl with the vegetables. Pour the dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
- Chill and Serve: Cover the salad and let it chill in the refrigerator for a minimum of 30 minutes to let the flavors blend together. Serve cold, garnished with extra green onion or a sprinkle of black pepper if desired.