Description
A refreshing and colorful pasta salad featuring elbow macaroni or rotini tossed with fresh vegetables, a tangy homemade dressing, and optional cheese. Perfect for picnics, potlucks, or a light meal.
Ingredients
Salad
- 8 oz elbow macaroni or rotini pasta
- 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. 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 the vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives (if using). Set aside.
- Make the dressing: In a small bowl, whisk together the mayonnaise, olive oil, vinegar, Dijon mustard (if using), salt, pepper, and oregano or Italian seasoning. Adjust the seasoning to taste.
- Combine pasta and vegetables: 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. Top with fresh parsley and shredded cheddar cheese (if using) before serving.
Notes
- For a healthier twist, substitute mayonnaise with Greek yogurt.
- Black olives and shredded cheddar cheese are optional but add great flavor and texture.
- Make sure to rinse the pasta after cooking to cool it quickly and prevent it from sticking.
- Feel free to add additional vegetables like carrots or celery for extra crunch.
- This salad keeps well refrigerated for up to 2 days.
