This Church Pitch-In Salad is a colorful, crowd-pleasing pasta salad that’s perfect for potlucks, picnics, and family gatherings. Loaded with tender macaroni, crisp fresh vegetables, and a creamy, tangy dressing, it’s a dependable make-ahead dish that always earns a spot on the table.
Why You’ll Love This Recipe
This salad is everything a great potluck dish should be. It’s easy to prepare, simple to transport, and even better after it chills. The combination of pasta and fresh vegetables creates a hearty yet refreshing balance, while the creamy Italian-style dressing ties everything together beautifully.
You’ll love how:
It feeds a crowd with minimal effort
It can be made ahead of time
It uses simple, affordable ingredients
It’s colorful and visually appealing
The flavors deepen as it chills
Whether you’re hosting a gathering or bringing a dish to share, this recipe is always a reliable favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 oz macaroni pasta, cooked and drained
1/2 red onion, finely diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, diced
1 1/2 cups shredded Italian blend cheese
For the dressing:
2 pouches Italian dressing mix
1/3 cup white vinegar
1/4 cup olive oil
1/3 cup mayonnaise
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions
Cook the macaroni pasta according to package instructions until al dente. Drain thoroughly and allow it to cool completely.
While the pasta cools, dice the red onion, red bell pepper, yellow bell pepper, and English cucumber into small, even pieces.
In a large mixing bowl, combine the cooled pasta, diced vegetables, and shredded Italian blend cheese. Toss gently to distribute evenly.
In a separate small bowl, whisk together the Italian dressing mix, white vinegar, olive oil, mayonnaise, salt, and black pepper until smooth and creamy.
Pour the dressing over the pasta mixture. Toss thoroughly until all ingredients are evenly coated.
Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Before serving, stir the salad again and adjust seasoning if needed.
For extra crunch, add 1/2 cup sliced black olives or 1/2 cup diced celery.
For added protein, mix in 1 cup drained chickpeas or 1 1/2 cups diced grilled chicken.
For a sharper flavor, substitute half of the Italian blend cheese with shredded sharp cheddar.
For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
For a spicier kick, add 1/4 teaspoon crushed red pepper flakes to the dressing.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle at the bottom.
If the salad appears slightly dry after refrigeration, stir in 1 to 2 tablespoons of olive oil or a small spoonful of mayonnaise to refresh it.
This salad is not recommended for freezing, as the vegetables and mayonnaise-based dressing do not thaw well.
Since it is served cold, reheating is not necessary.
FAQs
Can I make this salad the night before?
Yes. In fact, making it the night before allows the flavors to develop even more. Just stir well before serving.
How do I keep the pasta from becoming mushy?
Cook the pasta until just al dente and rinse briefly with cool water to stop the cooking process.
Can I use a different type of pasta?
Yes. Rotini, penne, or shells work well because their shapes hold the dressing nicely.
What if I don’t have Italian dressing mix?
You can substitute with 2 tablespoons of homemade Italian seasoning combined with 1 teaspoon garlic powder and 1 teaspoon onion powder.
Can I make this dairy-free?
Yes. Omit the cheese and use a dairy-free mayonnaise alternative.
How long can this sit out at a potluck?
For food safety, it should not sit out longer than 2 hours at room temperature.
Can I add more vegetables?
Absolutely. Cherry tomatoes, shredded carrots, or chopped spinach are great additions.
Why is chilling important?
Chilling allows the pasta to absorb the dressing and helps all the flavors blend together more fully.
Can I reduce the amount of dressing?
Yes. If you prefer a lighter coating, start with three-quarters of the dressing and add more as needed.
Is this salad vegetarian?
Yes, this recipe is vegetarian as written.
Conclusion
Church Pitch-In Salad is the kind of dependable, crowd-friendly recipe that never goes out of style. With tender pasta, crisp vegetables, and a creamy, tangy dressing, it delivers comforting flavors in every bite. Easy to prepare and perfect for making ahead, this is a go-to dish you’ll reach for whenever you need something simple, satisfying, and guaranteed to please a group.
A colorful and crowd-pleasing macaroni pasta salad loaded with crisp vegetables, Italian blend cheese, and a creamy tangy dressing. Perfect for potlucks, picnics, and family gatherings, this make-ahead dish tastes even better after chilling.
Ingredients
16 oz macaroni pasta, cooked and drained
1/2 red onion, finely diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, diced
1 1/2 cups shredded Italian blend cheese
2 pouches Italian dressing mix
1/3 cup white vinegar
1/4 cup olive oil
1/3 cup mayonnaise
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Cook macaroni according to package directions until al dente. Drain thoroughly and allow to cool completely.
Dice red onion, red bell pepper, yellow bell pepper, and cucumber into small even pieces.
In a large bowl, combine cooled pasta, diced vegetables, and shredded Italian blend cheese. Toss gently.
In a separate bowl, whisk together Italian dressing mix, white vinegar, olive oil, mayonnaise, salt, and black pepper until smooth.
Pour dressing over pasta mixture and toss until evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to blend.
Stir before serving and adjust seasoning if needed.
Notes
Best made several hours or a day in advance for deeper flavor.
If salad seems dry after chilling, stir in 1–2 tablespoons olive oil or a spoonful of mayonnaise.
Do not freeze, as texture will change.
For extra protein, add chickpeas or grilled chicken.
Keep refrigerated and do not leave out longer than 2 hours.
