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Classic Macaroni Pasta Salad with Italian Dressing: Best Easy Side

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This vibrant, tangy pasta salad uses an oil-and-vinegar Italian dressing that gets better as it sits, making it the perfect make-ahead dish for potlucks, BBQs, and summer gatherings. It’s quick, easy, and packed with crunchy vegetables and herbaceous flavor.

Ingredients

Scale
  • 16 oz elbow macaroni
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 small red onion, finely diced
  • 2 ribs celery, sliced into thin half-moons
  • 1 cup sliced black olives
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes.
  2. Rinse and cool: Drain the pasta in a colander and immediately rinse under cold running water until cool to the touch. Shake well to drain excess water.
  3. Make the dressing: In a small bowl or mason jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, salt, and pepper. Whisk or shake until thick and emulsified. Adjust seasoning to taste.
  4. Prep the vegetables: Dice red and green bell peppers into small, pea-sized pieces. Finely dice red onion. Slice celery into thin half-moons. Slice black olives. Chop fresh parsley.
  5. Combine everything: In a large mixing bowl, combine cooled pasta, diced bell peppers, red onion, celery, and black olives. Pour dressing over the top and toss well until evenly coated.
  6. Let it rest: Cover the bowl and refrigerate for at least 30 minutes (2 hours or overnight is even better) to allow flavors to meld.
  7. Finish and serve: Just before serving, gently fold in halved cherry tomatoes and fresh parsley. Taste and adjust seasoning if needed. Serve cold or at room temperature.

Notes

Salt the pasta water aggressively (about 1 tablespoon per gallon). Rinse pasta thoroughly with cold water to stop cooking and remove excess starch. Double the dressing and reserve some to toss in before serving. Be patient with resting time—at least 30 minutes. For make-ahead, hold the tomatoes and parsley and add just before serving.

Nutrition

Keywords: macaroni pasta salad, Italian dressing pasta salad, easy pasta salad, potluck pasta salad, no-mayo pasta salad, summer pasta salad

Find it online: https://twirltaste.com/classic-macaroni-pasta-salad-with-italian-dressing-best-easy-side/