Description
This Classic Pasta Salad is a refreshing and colorful dish perfect for picnics, barbecues, or a light lunch. Featuring tender elbow macaroni tossed with fresh cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and shredded cheddar cheese, all coated in a zesty Italian dressing with olive oil and herbs. Chill the salad for an hour to let the flavors meld for the best taste experience.
Ingredients
Scale
Salad Ingredients
- 8 ounces elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup shredded cheddar cheese
Dressing Ingredients
- 1/2 cup Italian dressing
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Boil the Pasta: Bring a large pot of water to a boil over high heat.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook for 8-10 minutes or until al dente, stirring occasionally.
- Drain and Cool Pasta: Drain the cooked macaroni in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- Set Pasta Aside: Allow the drained macaroni to cool completely.
- Prepare Vegetables: While pasta is cooling, halve the cherry tomatoes, dice the cucumber and red bell pepper into small pieces, finely chop the red onion, and slice the black olives.
- Combine Salad Components: Transfer the cooled macaroni to a large mixing bowl and add the prepared vegetables along with the shredded cheddar cheese.
- Make the Dressing: In a small bowl, whisk together Italian dressing, olive oil, dried oregano, black pepper, and salt until well combined.
- Toss Salad: Pour the dressing over the pasta and vegetable mixture and toss gently until everything is evenly coated.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: After chilling, give the pasta salad a final toss and serve cold for best flavor.
Notes
- Use gluten-free pasta if a gluten-free version is needed.
- This salad can be made a day ahead and stored in the refrigerator.
- Feel free to substitute cheddar cheese with mozzarella or feta for variation.
- Add fresh herbs like basil or parsley for extra freshness if desired.
- Adjust salt and pepper to taste depending on your preference.
