Creamy Vegetable Pasta Salad

Looking to add more vegetables to your meals? This pasta salad will do the trick. Creamy and crunchy and downright delicious.

Why We Love This Pasta Salad

This salad has a fantastic fresh taste with crunchy veggies and a creamy sweet and tangy sauce. It’s easy to make, with simple ingredients.

Salad Ingredients

• Pasta – choose any round-type noodle that you like. I use macaroni because I always have it in my pantry.
• Fresh Veggies – I like to use broccoli, celery, carrots, and bell peppers. But go ahead and use any type of fresh vegetables you like.
• Fresh Parsley

Sauce Ingredients

• Mayonnaise – I recommend using a standard mayo. I use Duke’s brand mayonnaise.
• Apple Cider Vinegar
• Sugar
• Salt and Pepper

Let’s Make Creamy Vegetable Pasta Salad

1. Cook the pasta noodles according to the package directions. When the pasta is finished, rinse it in cool water and place them in the refrigerator to cool. (You can do this step the night before or the day before.)
2. Whisk together the ingredients for the sauce and set it aside.
3. Chop the vegetables into bite-sized pieces.
4. Fold the sauce into the cooled pasta.
5. Toss the veggies with the creamy pasta.
6. Serve or refrigerate.

Krazy Kitchen Mom Tips

• To stop the pasta from sticking to the bottom of the pan while cooking, stir it after 1-minute to loosen any noodles that may be starting to stick.
• This is a flexible recipe – use any type of rounded pasta noodle you like and any fresh vegetables that you like.
• This recipe will last up to 5 days in an airtight container in the refrigerator.

More KKM Recipes

• Amish Macaroni Salad
• BLT Salad
• Greek Orzo Chicken Salad
• Grilled Peach Chicken Salad