I keep coming back to this pasta salad because it’s incredibly versatile and crowd-pleasing. It’s creamy without being too heavy, and the fresh veggies add the perfect crunch to balance out the richness. I like how easy it is to customize with whatever vegetables or cheeses I have on hand, and it always tastes even better after a few hours in the fridge. It’s a no-fuss dish that never fails to please a crowd — or just me, when I’m sneaking bites straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces ditalini pasta (or any pasta I have on hand)
1 cup broccoli florets, chopped
1/2 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 teaspoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
Directions
I cook the pasta according to package directions until al dente. Once it’s done, I rinse it thoroughly under cold water until completely cooled. This step helps wash away extra starch so the pasta doesn’t clump together.
I place the cooled pasta in a large mixing bowl and add the chopped broccoli, minced red onion, minced red bell pepper, diced cucumber, sliced olives, and cubed Colby Jack cheese.
In a small bowl, I whisk together the mayonnaise, white wine vinegar, sugar, pepper, and salt to make a creamy, tangy dressing.
I pour the dressing over the pasta mixture and gently fold everything together until all the ingredients are well coated.
I cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. This chilling time helps the flavors come together and makes it even more refreshing when served.
Servings and timing
This recipe makes 10 servings. Prep time: 1 hour 15 minutes (includes chill time) Cook time: 10 minutes Total time: 1 hour 25 minutes
Variations
This salad is super easy to adapt. I sometimes toss in halved cherry tomatoes, diced pickles, or a handful of chickpeas for extra texture and flavor. A spoonful of yellow mustard mixed into the dressing gives it a fun tangy twist. If I’m out of Colby Jack, I’ll swap in sharp cheddar, mozzarella, or pepper jack. For some added crunch, pine nuts or sunflower seeds work beautifully, too.
storage/reheating
I store any leftover pasta salad in an airtight container in the refrigerator for 3 to 5 days. It keeps really well, and I always give it a quick stir before serving again. There’s no need to reheat it — this salad is meant to be enjoyed cold, straight from the fridge.
FAQs
Can I make this pasta salad ahead of time?
Absolutely. I often make it the night before and let it chill overnight. The flavors blend better, and the salad tastes even more delicious the next day.
What kind of pasta works best?
I usually use ditalini, but any short pasta like elbow macaroni, rotini, or small shells work great. I just make sure it’s sturdy enough to hold up to the dressing.
Can I make it lighter?
Yes, I’ve used light mayonnaise or even Greek yogurt in place of some of the mayo. It gives the salad a tangier taste and cuts back on calories without losing the creamy texture.
What’s the best way to cut the vegetables?
I always mince the red onion very finely so it doesn’t overpower the salad. Same with the bell pepper. The smaller I chop everything, the more evenly the flavors spread throughout.
Is this salad gluten-free?
Not by default, but I’ve made it gluten-free by using a gluten-free pasta. The rest of the ingredients are naturally gluten-free, so it’s an easy swap if needed.
Conclusion
This creamy pasta salad is everything I want in a cold side dish — easy, flavorful, and endlessly customizable. It’s one of those recipes I rely on year-round, whether I’m prepping a big bowl for a party or just making lunch for the week. It always delivers that perfect mix of crisp veggies, tender pasta, and creamy goodness.
