Barefeet in the Kitchen · by Mary Younkin★ 4.8 (74)
Creamy Summer Pasta Salad
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 11%
CARBS 31G43% OF CAL
2G FIBER2G SUGAR27G OTHER
FAT 16G49% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, tangy pasta salad with broccoli, cucumber, olives, and a creamy mayonnaise dressing with white wine vinegar. It's light and textured with multiple flavors. A summer staple alongside grilled mains.
sideamericansaladdairy freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces salad macaroni or ditalini pasta
- 1 cup tiny broccoli florets
- ½ cup diced cucumber
- ½ cup finely diced red pepper
- ½ cup sliced black olives
- ¼ cup very thinly sliced green onion
- ½ cup mayonnaise
- 2 teaspoons white wine or plain vinegar
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 11%
CARBS 31G43% OF CAL
2G FIBER2G SUGAR27G OTHER
FAT 16G49% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 352mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.