I have made this creamy pasta salad more times than I can count, and honestly, it started as one of those “use what’s in the fridge” situations. I wasn’t planning anything special. I just needed something cold, quick, and filling.
What surprised me was how balanced it turned out. Not heavy. Not drowning in dressing. Just creamy enough to hug the pasta and vegetables without turning into a gluey mess.
Now it’s my go-to for warm days, lazy lunches, road trip containers, and those last-minute “hey can you bring a side?” texts.
Why I Like This Version Better Than Most
A lot of pasta salads feel like they are trying too hard. Too much dressing. Too many random add-ins. Or worse, they sit in the fridge and become stiff and dry.
This one stays light and a little tangy, with a good mix of crunch and softness. I aim for almost a 50-50 balance of pasta and vegetables because I want texture in every bite, not just noodles.
I also learned the hard way that tiny tweaks matter. The first time I made it, I skipped softening the broccoli. Big mistake. It felt raw and out of place. Ever since, I give it a quick cook to brighten the color and take the edge off.
Ingredients I Used for the Recipe
- 8 ounces salad macaroni or ditalini pasta – the base that holds the dressing without feeling too dense.
- 1 cup tiny broccoli florets – adds freshness and a little bite, lightly cooked so it stays vibrant.
- 1/2 cup diced cucumber – brings cool crunch and keeps the salad from feeling heavy.
- 1/2 cup finely diced red pepper – for sweetness and color that makes the bowl look alive.
- 1/2 cup sliced black olives – a salty contrast that wakes everything up.
- 1/4 cup very thinly sliced green onion – a mild sharpness that keeps the flavor from going flat.
- 1/2 cup mayonnaise – the creamy backbone of the dressing.
- 2 teaspoons white wine vinegar or plain vinegar – adds the tang that keeps it from tasting bland.
- 1/2 teaspoon kosher salt – pulls all the flavors together.
- 1/2 teaspoon freshly ground black pepper – just enough warmth without being overpowering.
- 1/2 teaspoon sugar – a tiny touch that balances the acidity and rounds everything out.
How to make Creamy Pasta Salad?
Step 1 – Cook the Pasta Properly
I cook the pasta in well salted water. Not a pinch. A generous amount. This is the only chance the pasta has to get seasoned from the inside.
Once it’s just about done, I toss the broccoli straight into the same pot for about 30 seconds. It saves time and keeps things simple.
Step 2 – Cool Everything Down
I drain the pasta and broccoli together, then rinse with cold water. This stops the cooking and keeps the salad from turning mushy later.
I used to skip rinsing because I thought it would wash away flavor. It doesn’t. It actually keeps the texture better.
Step 3 – Stir Together the Dressing
In a large bowl, I mix the mayonnaise, vinegar, salt, pepper, and sugar until smooth. Nothing fancy here. Just stir until it looks creamy and even.
The smell at this stage is sharp and a little sweet. That’s exactly what you want.
Step 4 – Coat the Pasta While It’s Slightly Damp
I add the cooled pasta and broccoli right into the dressing and stir well so everything gets lightly coated.
If the pasta dries completely before mixing, it doesn’t absorb flavor the same way. I learned that after one very disappointing batch.
Step 5 – Add the Fresh Vegetables
Next go in the cucumber, red pepper, olives, and green onion. I fold everything together instead of aggressively stirring so the vegetables stay crisp.
This is when it finally starts looking like a real pasta salad.
Step 6 – Taste and Adjust
I always taste before chilling. Sometimes it needs another pinch of salt or an extra splash of vinegar.
This step matters more than people think. Cold dulls flavor, so it should taste slightly stronger now than you expect.
Step 7 – Chill Before Serving
I cover the bowl and refrigerate it for at least an hour. The flavors settle, the dressing thickens slightly, and everything comes together.
Right before serving, I give it one more stir to wake it back up.
I’ve Learned to Make It My Own Over Time
Some days I lean heavier on the vegetables when I want something that feels fresh and light. Other times I add a little extra pasta when I need it to stretch for more people.
I’ve swapped peppers, added shredded carrots, even tossed in leftover roasted veggies. It’s forgiving like that. This is not a precise science kind of dish.
That flexibility is probably why I never get tired of it. It changes depending on what I need, not the other way around.
Tips
Don’t Overdo the Dressing
The goal is to coat, not drown. Pasta salad should look glossy, not soupy.
Cut Vegetables Small
Big chunks throw off the balance. Smaller pieces mean you get a little of everything in each bite.
Salt the Pasta Water Well
This is your foundation. If the pasta is bland, the whole salad will be bland no matter what you add later.
Let It Chill, But Not Forever
An hour or two is perfect. Overnight is fine, but you may want to stir in a spoonful of mayo before serving to freshen it up.
Trust Your Taste More Than the Measurements
I still adjust it every single time I make it. A little more tang, a little more salt. Recipes are guides. Your tongue knows better.
Keep the Balance Between Creamy and Fresh
That’s what makes this salad work. The creamy dressing comforts you, while the vegetables keep it from feeling heavy.
When those two things stay in harmony, the bowl disappears fast. Every time.
Creamy Pasta Salad Recipe
Description
Light and slightly tangy creamy pasta salad, with just enough dressing to coat the noodles and vegetables. Perfect on its own for a light meal or as a side dish for all the summer potlucks and barbecues. Homemade pasta salad is better than any deli salad you can buy at the store.
ingredients
Salad Ingredients
Dressing Ingredients
Instructions
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Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
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Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl.
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Add the cooked pasta and broccoli to the bowl and stir well to coat.
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Add the cucumber, pepper, olives, and onions and stir again.
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Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 292kcal
- % Daily Value *
- Total Fat 16gg25%
- Saturated Fat 2.3gg12%
- Trans Fat 0gg
- Cholesterol 8mgmg3%
- Sodium 200mgmg9%
- Potassium 67mgmg2%
- Total Carbohydrate 31gg11%
- Dietary Fiber 2gg8%
- Sugars 1.3gg
- Protein 6gg12%
- Calcium 2% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Broccoli tip: If you forget to toss the broccoli in the boiling water at the end of the pasta's cooking time, you can steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.
- Make ahead: This pasta salad tastes even better after chilling for a few hours. Make it the day before your event for easy entertaining.
- Veggie variations: Feel free to add more vegetables or swap in your favorites. Cherry tomatoes, snap peas, or shredded carrots work beautifully.
- Dressing adjustment: If the salad seems dry after chilling, stir in a tiny splash of vinegar or a spoonful of mayonnaise to refresh the creaminess.