Description

A refreshing and colorful pasta salad featuring elbow macaroni or rotini pasta tossed with fresh cherry tomatoes, cucumber, bell pepper, red onion, and black olives, all coated in a creamy, tangy dressing made from mayonnaise, olive oil, vinegar, and herbs. Perfect as a side dish or light meal, this salad is easy to prepare and can be customized with optional cheese and mustard for extra flavor.

Ingredients

Scale

Pasta

8 oz elbow macaroni or rotini pasta

Vegetables & Herbs

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced (optional)
1/4 cup fresh parsley, chopped

Dressing

1/2 cup mayonnaise (or Greek yogurt for a healthier option)
2 tablespoons olive oil
1 tablespoon white wine vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard (optional)
Salt and pepper, to taste
1 teaspoon dried oregano or Italian seasoning

Topping (Optional)

1/4 cup shredded cheddar cheese

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process, then let it drain thoroughly.
Prepare Vegetables: While the pasta is cooking, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives if using. Set all the chopped vegetables aside.
Make Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, white wine vinegar (or apple cider vinegar), Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Adjust the seasoning to your taste preferences.
Combine Salad: In a large mixing bowl, add the cooled pasta and chopped vegetables. Pour the prepared dressing over the ingredients and toss everything well to ensure the pasta and vegetables are evenly coated.
Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. Just before serving, garnish the salad with fresh parsley and sprinkle shredded cheddar cheese on top if desired.

Notes

For a healthier dressing option, substitute mayonnaise with Greek yogurt.
The salad can be customized by adding other fresh vegetables such as corn or green peas.
For added protein, consider mixing in cooked chicken, tuna, or chickpeas.
If preparing in advance, keep the dressing separate and toss just before serving to maintain freshness.
Use freshly chopped herbs to maximize flavor and aroma.