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Best Classic Macaroni Pasta Salad with Italian Dressing Recipe

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This Best Classic Macaroni Pasta Salad with Italian Dressing is the recipe you make when you need something fast, something reliable, and something that disappears before you get a second helping. It’s not fancy, but every time I make it, I remember that Saturday morning with Karen and how a little improvisation turned into a staple.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup green bell pepper, diced
  • 1 cup mozzarella cheese, cubed
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup Italian dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup salami or pepperoni, diced (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup roasted red peppers, chopped (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of elbow macaroni and cook according to package directions until al dente—usually about 7-9 minutes. Drain in a colander and rinse with cold water until the pasta is cool to the touch. Shake the colander well to remove as much water as possible.
  2. Prep your vegetables while the pasta cooks: Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely dice 1/2 cup red onion, slice 1/2 cup black olives, and dice 1/2 cup green bell pepper. Chop 1/4 cup fresh parsley. Cube 1 cup mozzarella cheese into small bite-sized pieces.
  3. Make the dressing: In a small bowl or jar, combine 3/4 cup Italian dressing, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Whisk or shake until well combined.
  4. Combine the warm pasta with dressing: Place the cooled, drained pasta in a large mixing bowl. Pour about half the dressing over the warm pasta and toss gently to coat. Let it sit for 5 minutes.
  5. Add the vegetables and cheese: Add the diced cucumber, halved cherry tomatoes, diced red onion, sliced olives, diced bell pepper, and cubed mozzarella to the bowl. Pour the remaining dressing over everything. Add the chopped fresh parsley. Gently fold everything together until evenly coated.
  6. Chill for at least 30 minutes: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
  7. Taste and adjust before serving: Give the pasta salad a good stir. Taste it and add more salt, pepper, or a splash of vinegar if needed.

Notes

For best flavor, marinate the pasta while it’s still warm. This pasta salad tastes even better the next day. If making ahead, add a splash of fresh Italian dressing before serving if it seems dry.

Nutrition

Keywords: pasta salad, macaroni salad, Italian dressing, potluck, summer, side dish, easy, classic

Find it online: https://islatable.com/best-classic-macaroni-pasta-salad-with-italian-dressing-recipe/