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Delicious creamy pasta salad ready to be served for lunch. A vibrant and colorful dish.

Creamy Pasta Salad

Discover the best creamy pasta salad recipe, perfect for any potluck or barbecue. This easy-to-make dish features a refreshing twist with a hint of lemon zest, balancing the richness of the creamy dressing. It’s a guaranteed crowd-pleaser that's both quick to prepare and incredibly delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces salad macaroni or ditalini pasta
  • 1 cup tiny broccoli florets
  • 0.5 cup diced cucumber
  • 0.5 cup finely diced red pepper
  • 0.5 cup sliced black olives
  • 0.25 cup very thinly sliced green onion
  • 0.5 cup mayonnaise
  • 2 teaspoons white wine or plain vinegar
  • 0.5 teaspoon kosher salt (adjust to taste)
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon sugar
  • lemon zest

Equipment

  • Large pot
  • Large colander
  • Large mixing bowl
  • Whisk

Method
 

Prepare the Pasta and Broccoli
  1. First, cook the pasta according to the directions on the package. It is important to add a generous tablespoon or so of kosher salt to the water as it cooks; this seasons the pasta from within.
  2. Just before the noodles are done cooking, about 30 seconds before the pasta is fully al dente, add the tiny broccoli florets to the pot. Cook until the pasta is tender but firm, and the broccoli bright green.
  3. Drain everything into a large colander. Rinse well with cold water to stop the cooking process and prevent the pasta from sticking together. Alternatively, you can steam the broccoli separately in the microwave for a minute or two until tender-crisp.
Whisk the Creamy Dressing
  1. In a large mixing bowl, stir together the mayonnaise, white wine or plain vinegar, kosher salt, freshly ground black pepper, sugar, and the lemon zest. Whisk these ingredients until the dressing is smooth and creamy, ensuring all the sugar and salt have dissolved.
Combine Pasta and Dressing
  1. Add the cooked and cooled pasta and broccoli to the bowl with the dressing. Stir well to coat every piece of pasta and broccoli. The salad should start to look vibrant and colorful.
Add Remaining Vegetables
  1. Next, add the diced cucumber, finely diced red pepper, sliced black olives, and very thinly sliced green onion to the bowl. Stir again to make sure the vegetables are evenly distributed throughout the salad.
Season, Chill, and Serve
  1. Taste the creamy pasta salad and adjust seasonings, if needed. You might want a pinch more salt or pepper.
  2. Cover the bowl and refrigerate until ready to serve. Chilling allows all the wonderful flavors to meld together and deepen.
  3. Stir again just before serving to refresh the texture and ensure the dressing is evenly distributed.

Notes

Do not overcook the pasta; al dente is key for good texture. Always rinse pasta with cold water immediately after draining to stop cooking and prevent sticking. Taste and adjust seasonings after chilling, as flavors can mellow. For the brightest flavor, consider adding lemon zest just before serving. Use high-quality mayonnaise and chop vegetables uniformly for best results. If the salad seems dry after chilling, add a little more mayonnaise or vinegar to loosen it. This pasta salad stores well in an airtight container in the refrigerator for 3-5 days. It does not freeze well.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.