Creamy Pasta Salad Recipe
This creamy pasta salad is packed with fresh veggies, Colby Jack cheese, and a tangy homemade dressing—perfect for potlucks, BBQs, or easy lunches.
- Prep Time: 1 hour 15 minutes (includes chilling time)
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Salad, Side Dish
- Method: No-Bake / Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz ditalini pasta (or any pasta on hand – 1 package)
1 cup broccoli florets, chopped
1/2 red onion, minced
1 red bell pepper, minced
1 cucumber, diced
3.8 oz sliced black olives (1 can, drained)
1 cup Colby Jack cheese, cubed
1 cup mayonnaise
2 tsp white wine vinegar
1 tsp white sugar
1/2 tsp black pepper
1/2 tsp salt
Instructions
Cook Pasta:
Boil pasta according to package directions for al dente. Drain and rinse thoroughly with cold water until completely cool.
Prep Ingredients:
Add cooled pasta to a large mixing or serving bowl. Mix in broccoli, red onion, bell pepper, cucumber, olives, and cubed cheese.
Make Dressing:
In a small bowl, whisk together mayonnaise, white wine vinegar, sugar, salt, and pepper.
Combine:
Pour the dressing over the pasta and vegetables. Gently fold everything together until well coated.
Chill:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving for best flavor and texture.
Notes
Be sure to rinse pasta well in cold water to stop the cooking and reduce stickiness.
Mince red onion finely to avoid overpowering bites.
Use shortcuts like pre-sliced olives or cheese sticks to save time.
Customize with add-ins like grape tomatoes, green peppers, chickpeas, mustard, pickles, or pine nuts.
Store in an airtight container in the refrigerator for 3–5 days.
Find it online: https://allcookedup.com/creamy-pasta-salad-recipe/
