This Creamy Pasta Salad is a delightful fusion of tender pasta, crunchy veggies, and a smooth, tangy dressing. Perfect for picnics, potlucks, or as a side dish, this salad is easy to prepare and packed with fresh flavors. Each bite brings a blend of creamy and crunchy textures that will have everyone reaching for seconds.
Ingredients:
Salad Ingredients:
- 225 g salad macaroni or ditalini pasta
- 100 g small broccoli florets
- 75 g diced cucumber
- 75 grams of finely chopped red bell pepper
- 60 g sliced black olives
- 25 g thinly sliced green onions
Dressing Ingredients:
- 120 g mayonnaise
- 10 ml white wine vinegar (or substitute with plain vinegar)
- 3 g kosher salt (adjust to taste)
- 2 g freshly ground black pepper
- 2 g sugar
Instructions:
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Remove the pasta from the water and quickly rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Vegetables: While the pasta cooks, prep the vegetables. Cut broccoli into small florets, dice the cucumber and red bell pepper, slice the olives, and thinly slice the green onions.
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, vinegar, kosher salt, black pepper, and sugar until smooth and creamy. Adjust salt and pepper to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, broccoli florets, cucumber, red bell pepper, black olives, and green onions. Pour the dressing over the salad and toss well to evenly coat all ingredients.
- Refrigerate and Enjoy: Place the salad in the fridge for a minimum of 30 minutes, allowing the flavors to blend and develop.Stir before serving and enjoy a creamy, fresh pasta salad.
Conclusion:
This Creamy Pasta Salad is a quick and tasty dish that balances creamy dressing with crunchy vegetables for a refreshing, flavorful experience. Perfect as a side dish or a light meal, it’s a versatile salad that’s sure to please any crowd.
Creamy Pasta Salad with Fresh Veggies and Tangy Dressing
A creamy pasta salad with fresh vegetables and atangy dressing, perfect for gatherings or as a tasty side dish.
Ingredients
Salad Ingredients:
- 225 g salad macaroni or ditalini pasta
- 100 g small broccoli florets
- 75 g diced cucumber
- 75 grams of finely chopped red bell pepper
- 60 g sliced black olives
- 25 g thinly sliced green onions
Dressing Ingredients:
- 120 g mayonnaise
- 10 ml white wine vinegar or substitute with plain vinegar
- 3 g kosher salt adjust to taste
- 2 g freshly ground black pepper
- 2 g sugar
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Remove the pasta from the water and quickly rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Vegetables: While the pasta cooks, prep the vegetables. Cut broccoli into small florets, dice the cucumber and red bell pepper, slice the olives, and thinly slice the green onions.
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, vinegar, kosher salt, black pepper, and sugar until smooth and creamy. Adjust salt and pepper to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, broccoli florets, cucumber, red bell pepper, black olives, and green onions. Pour the dressing over the salad and toss well to evenly coat all ingredients.
- Refrigerate and Enjoy: Place the salad in the fridge for a minimum of 30 minutes, allowing the flavors to blend and develop. Stir before serving and enjoy a creamy, fresh pasta salad.