Description
Create a delicious and satisfying creamy pasta salad that’s perfect for any occasion, from picnics to family dinners. This recipe combines tender ditalini pasta with vibrant vegetables like broccoli, bell peppers, and cucumbers, all tossed in a rich mayonnaise dressing.
Ingredients
Scale
- 16 ounces ditalini pasta
- 1 cup broccoli florets
- ½ red onion, minced
- 1 red bell pepper, minced
- 1 cucumber, diced
- 3.8 ounces sliced olives, drained
- 1 cup Colby Jack cheese, cubed
- 1 cup mayonnaise
- 2 teaspoons white apple vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Cook the ditalini pasta according to package instructions until al dente. Drain and rinse under cold water until cool.
- In a large bowl, combine the cooled pasta with broccoli, red onion, bell pepper, cucumber, olives, and cheese.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and gently fold until everything is well-coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg