Description
Create a delicious and creamy pasta salad that’s perfect for picnics, potlucks, or as a quick side dish. This refreshing recipe combines vibrant vegetables with ditalini pasta and a rich mayonnaise dressing, creating a satisfying dish that can be made in no time. Whether you’re feeding a crowd or just looking for an easy meal, this versatile pasta salad is sure to impress. With the ability to customize with your favorite ingredients, it’s a go-to recipe for any occasion. Plus, it’s make-ahead friendly, allowing flavors to meld beautifully for a delightful taste experience!
Ingredients
Scale
- 16 ounces ditalini pasta
- 1 cup broccoli florets
- ½ red onion
- 1 red bell pepper
- 1 cucumber
- 3.8 ounces sliced olives
- 1 cup Colby Jack cheese (cubed)
- 1 cup mayonnaise
- 2 teaspoons white apple vinegar
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Cook the ditalini pasta according to package directions until al dente. Rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with broccoli florets, minced red onion, minced red bell pepper, diced cucumber, sliced olives, and cubed Colby Jack cheese.
- In a separate bowl, whisk together the mayonnaise, white apple vinegar, sugar, pepper, and salt to create the dressing.
- Pour the dressing over the pasta mixture and fold gently until all ingredients are coated evenly.
- Cover and refrigerate for at least one hour before serving to allow flavors to develop.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg