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Classic Macaroni Pasta Salad with Creamy Italian Dressing

classic macaroni pasta salad with creamy italian dressing - featured image
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This creamy, tangy pasta salad is the ultimate potluck and BBQ side dish. Made with simple ingredients and a homemade Italian dressing, it’s a crowd-pleaser that comes together in about 25 minutes.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 1 large red bell pepper, diced
  • 1 medium cucumber, seeded and diced
  • 1/2 cup finely diced red onion
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped pepperoncini
  • 1/2 cup sliced black olives
  • 1 cup cubed provolone cheese
  • 1/4 cup chopped fresh parsley
  • 1 cup (240g) mayonnaise
  • 1 packet (0.7 oz or 20g) Italian dressing mix
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pepperoncini brine
  • 1/4 cup (60ml) olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

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. Stir occasionally to prevent sticking.
  2. Drain and rinse: Drain the pasta in a colander and immediately rinse with cold water until completely cool. Shake well to remove excess water and let sit in the colander to drain thoroughly.
  3. Prep the vegetables: While the pasta cooks, dice the bell pepper, cucumber, and red onion. Halve the cherry tomatoes. Chop the pepperoncini and slice the olives. Cube the provolone cheese. Chop the fresh parsley. Soak the diced red onion in cold water for 10 minutes, then drain.
  4. Make the dressing: In a small bowl or mason jar, combine the mayonnaise, Italian dressing mix, red wine vinegar, pepperoncini brine, olive oil, garlic powder, and dried oregano. Whisk or shake until smooth. Season with salt and pepper to taste.
  5. Combine the ingredients: In a large mixing bowl, add the cooled, drained pasta. Add the diced bell pepper, cucumber, red onion, cherry tomatoes, chopped pepperoncini, sliced olives, cubed provolone, and fresh parsley.
  6. Add the dressing: Pour the creamy Italian dressing over the pasta and vegetables. Gently fold everything together until evenly coated.
  7. Chill and rest: Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
  8. Final touch: Before serving, stir the pasta salad. If dry, add a splash of milk or a little more mayonnaise. Adjust seasoning and garnish with extra fresh parsley.

Notes

Don’t skip rinsing the pasta with cold water to prevent a gummy texture. Soaking the red onion in cold water mellows its bite. The pepperoncini brine is a secret ingredient that adds tangy heat. Let the salad rest for at least 2 hours for best flavor. If making ahead, reserve a little extra dressing to stir in before serving.

Nutrition

Keywords: macaroni pasta salad, creamy Italian dressing, potluck recipe, BBQ side dish, easy pasta salad

Find it online: https://merrymorsel.com/classic-macaroni-pasta-salad-with-creamy-italian-dressing/