Mayo-Based Pasta Salad with Fresh Veggies
This is not your grandma’s mayo-based pasta salad—unless she’s secretly a flavor genius. Packed with crunchy veggies and tossed in a tangy, creamy mayo dressing, this easy side dish will have everyone ignoring the burgers and going back for seconds of the salad.
Equipment
- Large pot
- Strainer or colander
- Large mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing spoon
Ingredients
- 2 cups dried macaroni or ditalini pasta about 8 oz
- 1 cup small broccoli florets
- ½ cup diced cucumber
- ½ cup finely diced red bell pepper
- ½ cup sliced black olives
- ¼ cup very thinly sliced green onion
- ½ cup mayonnaise
- 2 teaspoons white wine vinegar or plain white vinegar
- ½ teaspoon kosher salt plus extra for pasta water
- ½ teaspoon ground black pepper
- ½ teaspoon sugar
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a big pinch of salt, pour in the pasta, and cook according to the package instructions.2 cups dried macaroni or ditalini pasta
- Blanch the Broccoli: About one minute before the pasta is done, add the broccoli florets right into the boiling water with the pasta. After one minute, drain both the pasta and broccoli together in a colander and rinse well with cold water to cool them off fast.1 cup small broccoli florets
- Make the Mayo Dressing: In a large mixing bowl, whisk together the mayonnaise, vinegar, ½ teaspoon kosher salt, black pepper, and sugar until you have a smooth, creamy dressing. This is your mayo-based magic.½ cup mayonnaise, 2 teaspoons white wine vinegar or plain white vinegar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon sugar
- Mix Pasta with Dressing: Add the cooled pasta and broccoli to the bowl with the mayo-based dressing. Stir it all together until every noodle is coated.
- Add the Veggies: Toss in the cucumber, red bell pepper, black olives, and green onion. Mix until everything looks colorful and covered in that creamy mayo dressing.½ cup diced cucumber, ½ cup finely diced red bell pepper, ½ cup sliced black olives, ¼ cup very thinly sliced green onion
- Chill and Serve: Taste and add more salt or pepper if you need to. Cover the bowl and refrigerate your mayo-based pasta salad until you’re ready to serve. Stir again before eating, and if it looks a little dry after chilling, just add another spoonful of mayo and mix it up.