Pasta Salad Recipe – Easy
This Best Creamy Pasta Salad is the ultimate crowd-pleaser, boasting a rich, tangy dressing that clings perfectly to every tender ditalini bite. I’ve tested this recipe dozens of times to nail the perfect crunch-to-cream ratio, and it always delivers. It’s my go-to for potlucks because the flavors meld beautifully overnight, saving me prep stress on the day of the event.
PrintPasta Salad Recipe
Ingredients
Scale
- 16 ounces ditalini pasta ((or whatever pasta you have on hand). 1 package)
- 1 cup broccoli florets (chopped)
- ½ red onion (minced)
- 1 red bell pepper (minced)
- 1 cucumber (diced)
- 3.8 ounces sliced olives (1 can, drained)
- 1 cup Colby Jack Cheese (cubed)
- 1 cup mayonnaise
- 2 teaspoon white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
- Place cooked and cooled pasta in a large mixing or serving bowl.
- Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
- Whisk together all dressing ingredients and pour over pasta and other ingredients.
- Gently fold in dressing until all ingredients are evenly coated.
- Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.
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