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Best Classic Macaroni Pasta Salad with Easy Italian Dressing

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This classic macaroni pasta salad features a tangy homemade Italian dressing, crisp vegetables, and perfectly cooked elbow macaroni. It’s the ideal side dish for potlucks, barbecues, and summer gatherings.

Ingredients

Scale
  • 16 ounces elbow macaroni
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper, freshly ground
  • 1 large red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1/2 medium red onion, finely diced
  • 2 ribs celery, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced (optional)
  • 1/4 cup fresh parsley, chopped

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, usually about 7-8 minutes. Stir occasionally to prevent sticking.
  2. Drain and rinse: Pour the pasta into a colander and rinse under cold running water until cool to the touch. Shake well to remove excess water.
  3. Drizzle with oil: Transfer the cooled pasta to a large mixing bowl and drizzle with about 1 tablespoon of olive oil. Toss gently to coat.
  4. Make the dressing: In a medium bowl, combine 1/2 cup olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, salt, and black pepper. Whisk vigorously until creamy and emulsified, about 30 seconds. Taste and adjust seasoning.
  5. Prep the vegetables: Dice the bell peppers, onion, and celery into uniform small pieces (about 1/4-inch). Halve the cherry tomatoes. Slice the olives if using. Chop the parsley and set aside for garnish.
  6. Combine everything: Add the diced vegetables and olives to the bowl with the pasta. Pour the dressing over the top. Use a large rubber spatula or wooden spoon to fold everything together gently but thoroughly.
  7. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably 2 hours. Stir once halfway through chilling.
  8. Finish and serve: Before serving, give the salad a good stir. Taste and adjust seasoning if needed. Fold in the fresh parsley. Transfer to a serving bowl and serve cold or at room temperature.

Notes

Don’t overcook the pasta; cook al dente and rinse immediately. Season pasta water generously. Dry vegetables well to avoid watery salad. Let salad rest for at least 1 hour for best flavor. Reserve some dressing to add before serving if making ahead.

Nutrition

Keywords: macaroni pasta salad, Italian dressing, cold pasta salad, potluck recipe, summer side dish, vegan pasta salad

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