Traditional Pasta Salad

Name: Traditional Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 oz elbow macaroni; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, chopped; 1/4 cup red onion, finely chopped; 1/2 cup black olives, sliced; 1/2 cup cheddar cheese, cubed; 1/4 cup fresh parsley, chopped; 1/2 cup mayonnaise; 2 tbsp white vinegar; 1 tbsp Dijon mustard; 1 tsp garlic powder; Salt and pepper to taste

🕒 Prep: 20 min

🔥 Cook: 10 min

🍽 Serves: 6

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There's something timeless about a Traditional Pasta Salad, a dish that brings together vibrant veggies and a creamy dressing in one harmonious bowl. It's perfect for picnics, potlucks, or just a simple family meal. Let's dive into making this refreshing classic!

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Ingredients for Traditional Pasta Salad

Elbow macaroni is the backbone of this salad, offering a hearty, chewy base that holds the dressing beautifully. Cherry tomatoes add a burst of color and sweetness, while cucumber brings a refreshing crunch. Red bell pepper contributes a mild sweetness and vibrant color, and the red onion offers a sharp bite that balances the creaminess. Black olives introduce a briny depth, and cheddar cheese cubes bring a rich, savory element. Fresh parsley adds a touch of herby brightness. For the dressing, a mix of mayonnaise, white vinegar, and Dijon mustard creates a creamy, tangy flavor, while garlic powder infuses subtle warmth. Finally, season with salt and pepper to taste for balance.

Tips & Tricks

Rinse the pasta in cold water immediately after cooking to prevent sticking.
For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Make it ahead of time; the flavors get better as they sit together.

Serving Suggestions

This pasta salad pairs wonderfully with grilled chicken or fish for a complete meal. Serve it alongside a loaf of crusty bread for a classic summer picnic vibe. For a light lunch, enjoy it on its own with a side of fresh greens.

Frequently Asked Questions

Can I make this pasta salad the night before?: Absolutely! In fact, making it the night before allows the flavors to develop even more.
What can I use instead of mayonnaise?: Greek yogurt is a great substitute for a tangy and lighter dressing.
How long can I store leftovers?: Store leftovers in an airtight container in the fridge for up to 3 days.

Traditional Pasta Salad Recipe Walkthrough

First, you’ll want to cook the elbow macaroni according to the package directions. Aim for al dente, so the pasta holds its shape in the salad. Once done, drain the macaroni and give it a quick rinse under cold water. This stops the cooking process and cools the pasta, which is crucial for a cold salad.

While the pasta is cooling, grab a large bowl and start assembling your veggies. Toss in the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, cheddar cheese, and parsley. This is where the salad starts to come to life with color and texture.

In a separate small bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, and garlic powder. Season with salt and pepper to taste. The dressing should be smooth and creamy with a tangy kick.

Add the cooled pasta to your veggie mix, then pour the dressing over the top. Toss everything together until the pasta and veggies are well coated. It’s important to mix thoroughly so every bite is flavorful.

For the best flavor, chill the salad in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.

Why You'll Love This Recipe

Quick to prepare, yet full of flavor.
Uses simple ingredients you likely already have in your kitchen.
Perfectly versatile for any occasion, from casual lunches to festive gatherings.
Customizable to suit your taste preferences or dietary needs.

Ingredients

8 oz elbow macaroni

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, chopped

1/4 cup red onion, finely chopped

1/2 cup black olives, sliced

1/2 cup cheddar cheese, cubed

1/4 cup fresh parsley, chopped

1/2 cup mayonnaise

2 tbsp white vinegar

1 tbsp Dijon mustard

1 tsp garlic powder

Salt and pepper to taste

Step-by-step Instructions

1. Cook the elbow macaroni according to package instructions until al dente.

2. Drain the pasta and rinse under cold water to cool.

3. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, cheddar cheese, and parsley.

4. In a separate small bowl, whisk together mayonnaise, white vinegar, Dijon mustard, garlic powder, salt, and pepper.

5. Add the cooled pasta to the large bowl with vegetables and mix well.

6. Pour the dressing over the pasta and vegetables, tossing to coat evenly.

7. Chill in the refrigerator for at least 1 hour before serving.

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