Description
This refreshing Pasta Salad combines al dente elbow macaroni with fresh cherry tomatoes, cucumber, red bell pepper, and red onion, all tossed in a creamy homemade dressing made from mayonnaise, olive oil, and vinegar. Enhanced with optional ingredients like black olives, Dijon mustard, shredded cheddar cheese, and fresh parsley, this salad is perfect for summer picnics, potlucks, or a quick side dish. It’s easy to prepare, served chilled, and offers a delightful balance of textures and flavors.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or rotini pasta
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded cheddar cheese (optional)
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop further cooking. Allow it to drain thoroughly.
- Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives if using. Set aside.
- Make the Dressing: In a small bowl, whisk together mayonnaise, olive oil, white wine vinegar, Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust seasonings as needed.
- Toss Salad: In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the dressing over the pasta mixture and toss thoroughly until everything is evenly coated.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour before serving to let the flavors meld together. Before serving, sprinkle with fresh parsley and shredded cheddar cheese if desired.
Notes
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Add black olives and shredded cheddar cheese based on personal preference to elevate flavor.
- Make sure to rinse the pasta well under cold water to keep it firm and prevent it from sticking.
- This salad is best served chilled and can be prepared up to a day in advance.
- Feel free to customize the vegetables based on seasonal availability or taste.
