Ingredients
Pasta and Vegetables
- 16 ounces ditalini pasta (or any small pasta shape)
- 1 cup broccoli florets, chopped
- ½ red onion, minced
- 1 red bell pepper, minced
- 1 cucumber, diced
- 3.8 ounces sliced olives (1 can, drained)
- 1 cup Colby Jack cheese, cubed
Dressing
- 1 cup mayonnaise
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Cook Pasta: Cook the ditalini pasta according to package directions until al dente. Once cooked, rinse the pasta thoroughly with cold water until it is completely cooled to stop the cooking process and prevent sticking.
- Combine Ingredients: Transfer the cooled pasta to a large mixing or serving bowl. Add chopped broccoli florets, minced red onion, minced red bell pepper, diced cucumber, drained sliced olives, and cubed Colby Jack cheese to the bowl.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, white wine vinegar, sugar, salt, and pepper until smooth and well combined.
- Mix Salad: Pour the prepared dressing over the pasta and vegetable mixture. Gently fold the ingredients together ensuring everything is evenly coated with the dressing without crushing the vegetables or cheese cubes.
- Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully and the salad to be served cold and refreshing.
Notes
- Use any small shaped pasta like elbow macaroni or shells if ditalini is unavailable.
- Rinsing pasta with cold water after cooking is crucial to cool and stop cooking to prevent mushy texture.
- Add the dressing gradually to avoid overdressing and adjust to taste if needed.
- This salad can be stored covered in the refrigerator for up to 2 days; stir before serving.
- Optional add-ins: chopped fresh herbs like parsley or basil can add extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
