Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
