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Creamy Summer Pasta Salad

Creamy Summer Pasta Salad with shell pasta, peas, asparagus, and crispy bacon
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A refreshing and creamy pasta salad perfect for warm weather gatherings and picnics.

Ingredients

Scale
  • 8 ounces salad macaroni or ditalini pasta
  • 1 cup tiny broccoli florets
  • ½ cup diced cucumber
  • ½ cup finely diced red pepper
  • ½ cup sliced black olives
  • ¼ cup very thinly sliced green onion
  • ½ cup mayonnaise
  • 2 teaspoons white wine or plain vinegar
  • ½ teaspoon kosher salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar

Instructions

  1. Begin by cooking the pasta according to the package instructions, adding kosher salt to the water.
  2. Just before the pasta is fully cooked, add the tiny broccoli florets and boil for 30 seconds.
  3. Drain both the broccoli and pasta into a large colander.
  4. Rinse the pasta and broccoli with cold water to cool them down.
  5. In a large bowl, combine the mayonnaise, vinegar, salt, pepper, and sugar, mixing well.
  6. Add the cooked pasta and broccoli to the bowl and stir to coat with the dressing.
  7. Next, add the diced cucumber, red pepper, black olives, and green onion, stirring to combine.
  8. Taste and adjust the seasonings as needed, then cover the bowl and refrigerate until ready to serve.
  9. Serve by dishing into bowls or serving family-style in a large bowl, garnished with black pepper or green onions.

Notes

Best enjoyed within the first couple of days for optimal texture. Add more mayonnaise or vinegar if it thickens in the fridge.

Nutrition

Find it online: https://glazerush.com/creamy-summer-pasta-salad/