This Creamy Pasta Salad is a vibrant, flavor-packed dish that’s perfect for any occasion. With tender pasta, crisp veggies, and a luscious, tangy dressing, every bite is a delightful mix of textures and tastes. Ready in just over an hour, it’s a fuss-free recipe that delivers big on satisfaction.
Packed with fresh ingredients and a creamy, herb-infused sauce, this salad is as nourishing as it is delicious. The balance of savory, sweet, and zesty flavors makes it a crowd-pleaser, while the crunchy vegetables add a refreshing contrast. Whether it’s a picnic, potluck, or weeknight dinner, this dish is sure to become a favorite.
Ingredients for The Best Creamy Pasta Salad
- 16 ounces ditalini pasta (or any pasta you have on hand)
- 1 cup broccoli florets, chopped (fresh or frozen, thawed)
- ½ red onion, minced (or substitute with green onions for a milder flavor)
- 1 red bell pepper, minced
- 1 cucumber, diced (peeled or unpeeled, based on preference)
- 3.8 ounces sliced olives, 1 can, drained (black or green olives work)
- 1 cup Colby Jack cheese, cubed (or substitute with cheddar or mozzarella)
For the Dressing:
- 1 cup mayonnaise (use light mayo for a healthier option)
- 2 teaspoons white wine vinegar (or apple cider vinegar as a substitute)
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt (adjust to taste)
Step-by-Step Instructions
- Cook the pasta: Boil the ditalini pasta according to the package instructions for al dente. Once cooked, rinse thoroughly with cold water until the pasta is completely cooled.
- Prepare the base: Transfer the cooled pasta to a large mixing or serving bowl.
- Add the veggies and cheese: Mix in the chopped broccoli florets, minced red onion, minced red bell pepper, diced cucumber, drained sliced olives, and cubed Colby Jack cheese.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, white wine vinegar, sugar, pepper, and salt until smooth and well combined.
- Combine everything: Pour the dressing over the pasta and vegetable mixture. Gently fold everything together until all ingredients are evenly coated with the dressing.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Make It Your Own: Sauce and Topping Ideas
This creamy pasta salad is super versatile! Swap the mayonnaise-based dressing for a zesty ranch dressing or a tangy Greek yogurt and lemon combo for a lighter twist. Add extra crunch with sunflower seeds or toasted almonds, or toss in some crispy bacon bits for a smoky flavor. Feeling adventurous? Try adding artichoke hearts or roasted red peppers for a Mediterranean flair.
Perfect Pairings: Serving Suggestions
This pasta salad shines as a side dish at BBQs, picnics, or potlucks. Pair it with grilled chicken, burgers, or sandwiches for a complete meal. For a lighter option, serve it alongside a fresh green salad or garlic bread. It’s also hearty enough to stand alone as a quick lunch or dinner!
Keep It Fresh: Storage and Reheating Tips
Store your pasta salad in an airtight container in the fridge for up to 3 days. If it seems a little dry after chilling, stir in a splash of milk or a dollop of mayonnaise to revive the creaminess. This dish is best served cold, so avoid reheating it—just let it sit at room temperature for 10-15 minutes before serving if needed.
Shortcuts for Busy Cooks: Time-Saving Tips
Save time by using pre-chopped veggies from the grocery store or a bagged broccoli slaw mix. Cook the pasta the night before and store it in the fridge to speed up prep. For the dressing, mix it in a jar and shake it up—no whisking required! These small tweaks can cut your prep time in half without sacrificing flavor.
Mix It Up: Recipe Variations
Switch up the pasta shape—try penne, fusilli, or farfalle for a fun twist. Swap the Colby Jack cheese for cheddar, feta, or mozzarella pearls. For a protein boost, add grilled shrimp, chickpeas, or diced ham. The possibilities are endless, so get creative and make it your signature dish!
The Best Creamy Pasta Salad
Ingredients
- 16 ounces ditalini pasta (or whatever pasta you have on hand)
- 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
Dressing
- 1 cup mayonnaise
- 2 teaspoons 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.