Description
This refreshing and colorful Pasta Salad is perfect for picnics, potlucks, or a light meal. Featuring tender elbow macaroni tossed with fresh cherry tomatoes, crunchy cucumber, sweet red bell pepper, tangy red onion, and optional black olives, all coated in a creamy homemade dressing with mayonnaise, olive oil, and vinegar. Enhanced with herbs and optional cheddar cheese, this salad is easy to prepare and can be made ahead for convenience.
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
Optional Toppings
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Cook the 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 to avoid sogginess.
- Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives if using. Set these fresh and colorful ingredients aside.
- Make the dressing: In a small bowl, whisk together the mayonnaise, olive oil, vinegar, Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust seasoning to your preference for the perfect balance.
- Combine salad: In a large bowl, add the cooled pasta along with the chopped vegetables. Pour the dressing over the mixture, and toss everything thoroughly until the pasta and veggies are evenly coated with the flavorful dressing.
- Chill and serve: Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld together beautifully. Before serving, garnish with fresh parsley and sprinkle optionally with shredded cheddar cheese for added richness.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Feel free to add black olives for extra flavor or omit if preferred.
- Use rotini or elbow macaroni based on your texture preference.
- The salad tastes better after chilling as flavors meld during refrigeration.
- You can add other vegetables like bell peppers of different colors or chopped celery for crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
