Description
A refreshing and colorful Pasta Salad featuring elbow macaroni and fresh vegetables tossed in a tangy mayonnaise-based dressing, perfect for picnics, potlucks, or a light lunch.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or rotini pasta
Vegetables
- 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
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
Additional
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it drain well.
- Prepare Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives if using. Set aside.
- Make Dressing: In a small bowl, whisk together the mayonnaise, olive oil, vinegar, Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Adjust the seasoning to taste.
- Combine Salad: In a large bowl, combine the cooled pasta with the chopped vegetables. Pour the dressing over the pasta and toss everything together until well coated.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld. Before serving, top with fresh parsley and shredded cheddar cheese if desired.
Notes
- For a healthier option, substitute mayonnaise with Greek yogurt.
- Feel free to omit olives or cheese to suit dietary preferences.
- Allowing the salad to chill enhances the flavors and texture.
- This salad can be made a day ahead and stored in the refrigerator.
- Adjust seasoning according to taste, especially the salt and pepper.
