Creamy Macaroni Salad
If you're a fan of pasta salads, then you're likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions.
Servings: 6
Ingredients
- 8 ounces salad macaroni or ditalini pasta
- 1½ cup tiny broccoli florets
- 1½ cup finely diced red pepper
- 1 cup diced cucumber
- ½ cup sliced black olives
- ¼ cup very thinly sliced red onion
- ½ cup mayonnaise
- 2 teaspoons plain or white wine vinegar
- 2 teaspoons sugar
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
Instructions
- 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.
- Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again.
- Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving.
Notes
If you forget to toss the broccoli in the boiling water at the end of the pasta's cooking time, you can also 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.
Nutrition
Calories: 312kcal · Carbohydrates: 35g · Protein: 6g · Fat: 16g · Saturated Fat: 3g · Polyunsaturated Fat: 9g · Monounsaturated Fat: 4g · Trans Fat: 0.03g · Cholesterol: 8mg · Sodium: 597mg · Potassium: 284mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1380IU · Vitamin C: 69mg · Calcium: 34mg · Iron: 1mg
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