Description
This creamy pasta salad is loaded with crisp vegetables and tossed in a simple tangy homemade dressing. It’s a classic crowd-pleasing side dish perfect for potlucks and gatherings.
Ingredients
- 1 pound uncooked medium pasta shells
- 1 cup fresh broccoli florets, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped sweet red pepper
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 1/2 cup mayonnaise
- 3 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. Transfer the cooled pasta to a large bowl. Stir in the broccoli, red onion, cucumber, sweet red pepper, and olives.
3. In a small bowl, whisk together the mayonnaise, cider vinegar, sugar, salt, and pepper until smooth.
4. Drizzle the dressing over the pasta mixture and toss to coat evenly.
5. Cover and refrigerate for 1 to 2 hours or until chilled before serving.
Notes
For best flavor, allow the salad to chill for at least 1 hour before serving.
Stir before serving to redistribute the dressing.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.