Description
A classic chilled pasta dish with tender macaroni, crisp vegetables, and a balanced creamy-tangy dressing. Packed with crunch from cucumber, bell pepper, and blanched broccoli, this picnic-perfect salad is refreshing yet satisfying. Pass it down as a family staple or bring it to the next barbecue—it’s a guaranteed crowd-pleaser.
Ingredients
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1 cup diced cucumber
1/2 cup finely chopped red bell pepper
1/4 cup chopped red onion
1/4 cup briny pitted olives (green or Kalamata)
Non-alcoholic vinegar or lemon juice (1–2 tablespoons)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
Salt and pepper to taste
Instructions
Boil pasta in salted water until tender (8–10 minutes), drain, and rinse with cold water
Blanch broccoli florets in boiling water for 30 seconds, drain, and chill
In a small bowl, mix mayonnaise, mustard, celery seed, vinegar/lemon juice, salt, and pepper until smooth
Combine cooked pasta, broccoli, cucumber, red bell pepper, and red onion in a large bowl
Pour dressing over pasta mixture and toss until evenly coated
Add olives last to preserve their texture, mix gently
Chill for at least 1 hour before serving for best flavor balance
Notes
For a lighter version, substitute Greek yogurt for half the mayo
Add cherry tomatoes or shredded carrots for extra color and crunch
Storage: Keep refrigerated for up to 3 days
Refrigeration enhances flavor development; serve chilled as a side or light lunch
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Boiling/Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 15mg