A celebration of summer, this Quick Italian Macaroni Pasta Salad combines crisp, colorful vegetables with perfectly cooked pasta and a creamy Italian dressing that bursts with flavor.
Ingredients
Scale:
2 cups macaroni pasta (uncooked)
1 cup bell pepper (diced)
1 cup cucumber (diced)
1 cup cherry tomatoes (halved)
1/4 cup red onion (finely chopped)
1/2 cup olives (sliced)
1/4 cup fresh parsley (chopped)
1 cup creamy Italian dressing
Salt to taste
Pepper to taste
Instructions
Cook the macaroni pasta according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine the cooked pasta, diced bell pepper, cucumber, cherry tomatoes, red onion, olives, and chopped parsley.
Pour the creamy Italian dressing over the pasta and vegetables. Gently toss everything together until well coated.
Season with salt and pepper to taste. Adjust the dressing if necessary, adding more for a creamier texture.
Let the salad sit for at least 15 minutes in the refrigerator to allow the flavors to meld. Serve chilled.
