Description

This refreshing and colorful Pasta Salad is a perfect dish for warm weather gatherings, picnics, or quick weeknight meals. Combining tender elbow macaroni or rotini pasta with fresh cherry tomatoes, cucumber, red bell pepper, and olives, this salad is tossed in a creamy homemade dressing featuring mayonnaise, olive oil, and a touch of tangy vinegar. Enhanced by subtle herbs and optional cheddar cheese, this easy-to-make pasta salad is chilled to meld flavors, resulting in a delicious and satisfying side or light meal.

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)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to drain thoroughly.
Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives if using. Set all the chopped vegetables aside.
Mix the dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, white wine vinegar (or apple cider vinegar), Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust the seasoning as desired.
Combine pasta and vegetables: In a large bowl, add the cooled and drained pasta along with the chopped vegetables. Pour the prepared dressing over the mixture and toss everything together until the pasta and vegetables are evenly coated with the dressing.
Chill and garnish: Refrigerate the pasta salad for at least one hour to allow the flavors to meld together. Before serving, sprinkle chopped fresh parsley and shredded cheddar cheese on top if desired for added freshness and flavor.

Notes

For a healthier alternative, substitute mayonnaise with Greek yogurt.
Feel free to add your favorite veggies such as diced carrots, celery, or green onions.
The pasta salad can be made a day ahead to deepen the flavors.
Use gluten-free pasta to make this recipe gluten-free.
Dijon mustard adds a nice tang but can be omitted if preferred.
Keep the salad refrigerated and consume within 2-3 days for optimal freshness.