Creamy Summer Pasta Salad (Print Version)
Tender pasta tossed with fresh broccoli, crisp vegetables, and a smooth creamy dressing for a bright summer side.
# Ingredients:
Salad Ingredients
01 -
8 ounces elbow macaroni or ditalini pasta
02 -
1 cup tiny broccoli florets
03 -
½ cup diced cucumber
04 -
½ cup finely diced red bell pepper
05 -
½ cup sliced black olives
06 -
¼ cup very thinly sliced green onion
Dressing Ingredients
07 -
½ cup mayonnaise
08 -
2 teaspoons white wine vinegar or plain vinegar
09 -
½ teaspoon kosher salt, adjust to taste
10 -
½ teaspoon freshly ground black pepper
11 -
½ teaspoon granulated sugar
# Instructions:
01 -
Bring salted water to a boil and cook macaroni according to package instructions. Add broccoli florets during the last 30 seconds of cooking. Drain and rinse pasta and broccoli under cold water to stop cooking.
02 -
Combine mayonnaise, vinegar, kosher salt, black pepper, and sugar in a large mixing bowl. Stir until smooth.
03 -
Add drained pasta and broccoli to the dressing bowl and stir thoroughly to coat evenly.
04 -
Mix in cucumber, red bell pepper, black olives, and green onion. Adjust seasoning as needed, cover, and refrigerate until serving. Stir gently before serving.
# Notes:
01 -
Rinsing the pasta and broccoli under cold water stops the cooking process and helps preserve texture.