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Classic Macaroni Pasta Salad with Easy Homemade Italian Dressing

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This classic macaroni pasta salad features a creamy homemade Italian dressing that clings to every curve of the elbow macaroni. It’s bright, tangy, and packed with crisp vegetables, making it the perfect potluck or meal prep dish that actually gets better after a day in the fridge.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pepperoncini, chopped (optional)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the pasta. Fill a large pot with about 4 quarts of water and bring to a rolling boil over high heat. Add 2 tablespoons of salt. Add the elbow macaroni and cook 1 minute less than al dente (about 6-7 minutes for most brands).
  2. Shock the pasta. Drain the pasta in a colander, then immediately rinse under cold running water until cool to the touch. Shake well to remove excess water and let drain for a few minutes.
  3. Drizzle with a little oil. Transfer the cooled pasta to a large mixing bowl. Drizzle with about 1 tablespoon of olive oil and toss gently to prevent sticking.
  4. Prep your vegetables. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes. Slice the olives. Chop the parsley. Add all vegetables to the bowl with the pasta.
  5. Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, mayonnaise, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Whisk vigorously for about 30 seconds until creamy and slightly thickened, or shake in a sealed jar for 20 seconds. Taste and adjust seasoning.
  6. Combine everything. Pour the dressing over the pasta and vegetables. Use a rubber spatula to fold gently but thoroughly until every piece of pasta is coated.
  7. Add the finishing touches. Sprinkle the chopped fresh parsley over the top and fold in gently. Add pepperoncini if using and give one last gentle stir.
  8. Chill and wait. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
  9. Finish before serving. About 30 minutes before serving, remove from the fridge, stir well, taste and adjust seasoning with a little more salt, vinegar, or olive oil if needed.

Notes

For best results, cook pasta 1 minute less than al dente and rinse with cold water to stop cooking. Reserve about 1/4 cup of dressing to refresh the salad before serving if making ahead. The salad improves after a day in the fridge. To mellow red onion, soak diced onion in cold water for 10 minutes, then drain well before adding.

Nutrition

Keywords: macaroni salad, pasta salad, Italian dressing, potluck, summer, barbecue, side dish, no mayo

Find it online: https://milaspoon.com/classic-macaroni-pasta-salad-with-easy-homemade-italian-dressing/