Summer was made for pasta salad, and this creamy, colorful dish is my go-to. My mom whipped it up in the '90s when every pasta salad was smothered with Italian dressing. That version wasn’t my mom’s speed, so she took a risk and switched it up with mayo. She nervously brought it to a pool party, and to her surprise, it was an instant hit. Soon, it became a highly requested dish. Now my own kids ask for it too. —Elise Jesse, Cincinnati, Ohio
Elise Jesse’s Pasta Salad
Published on Apr. 28, 2025
Watch How to Make Elise Jesse’s Pasta Salad
Elise Jesse’s Pasta Salad
Prep Time
15 min
Cook Time
15 min
Yield
10 servings
Ingredients
- 1 box (16 ounces) uncooked farfalle or fusilli pasta
- 1 package (16 ounces) grape tomatoes, halved
- 2 heads of broccoli florets
- 1 package (16 ounces) sharp cheddar or Colby cheese, cubed
- 1/2 cup green onions, chopped
- Optional: crushed red pepper flakes, 1/4 pound sliced salami
- Dressing:
- 1-1/2 cups mayonnaise
- 2 tablespoons Italian seasoning
- 1-1/2 teaspoons garlic powder
- Salt and pepper to taste
Directions
- Cook a 16-oz. box of pasta according to the box directions.
- As the pasta cooks, chop broccoli and green onion, slice tomatoes, and cut cheese into cubes.
- Mix dressing by adding mayonnaise to a medium-sized bowl, and adding Italian seasoning, garlic powder, salt and pepper to taste.
- Once pasta has finished cooking, rinse with cold water to stop it from cooking. Place the cooled pasta in an extra-large bowl. Add broccoli, tomatoes, cheese, dressing and green onions to the bowl and mix.
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