Creamy Summer Pasta Salad
This is a fresh, slightly tangy pasta salad with an abundance of flavors and textures. We make it on repeat all summer long.
Foto: Barefeet In The Kitchen
Ingredients
- 8 ounces salad macaroni or ditalini pasta
- 1 cup tiny broccoli florets
- ½ cup diced cucumber
- ½ cup finely diced red pepper
- ½ cup sliced black olives
- ¼ cup very thinly sliced green onion
- ½ cup mayonnaise
- 2 teaspoons white wine or plain vinegar
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
Steps
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Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
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Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat.
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Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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