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Creamy Pasta Salad with ditalini pasta, broccoli, cucumber, red bell pepper, and black olives.

Creamy Pasta Salad

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 297 kcal

Ingredients
  

  • 8 ounces ditalini pasta or other small pasta shape
  • 1 cup tiny broccoli florets
  • 1/2 cup diced cucumber
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup sliced black olives
  • 1/4 cup thinly sliced green onions
  • 1/2 cup mayonnaise
  • 2 teaspoons white wine vinegar or plain vinegar
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar

Instructions
 

  • Cook the pasta as per the package instructions, adding salt to the boiling water. A minute before the pasta is done, add the broccoli to blanch. Drain and rinse under cold water to stop the cooking process.
    Pouring ditalini pasta into a pot of boiling water to cook for creamy pasta salad.
  • In a large bowl, whisk together the mayonnaise, vinegar, salt, pepper, and sugar until smooth.
    Whisking together mayonnaise, vinegar, salt, pepper, and sugar for creamy pasta salad dressing.
  • Add the cooled pasta and broccoli to the dressing and mix well. Fold in the cucumber, red bell pepper, black olives, and green onions until everything is evenly coated.
    Mixing cooled ditalini pasta and broccoli with dressing for creamy pasta salad.
  • Cover the bowl and refrigerate the salad to let the flavors meld. Give it a good stir before serving to redistribute the dressing.
    Creamy pasta salad with ditalini, broccoli, olives, and red bell pepper, covered with plastic wrap.

Nutrition

Calories: 297kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 3gSodium: 497mgFiber: 2g
Keyword creamy pasta salad, pasta salad, summer salad
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