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Creamy Macaroni Pasta Salad with Italian Dressing

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This creamy macaroni pasta salad with Italian dressing is a quick and easy side dish perfect for potlucks and BBQs. It features tender pasta, crunchy veggies, and a tangy, herbaceous dressing that clings to every bite.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni or rotini
  • 1 medium red bell pepper, diced small
  • 1 medium green bell pepper, diced small
  • ½ cup finely diced red onion
  • 2 ribs celery, diced
  • 1 cup frozen peas, thawed
  • 1 cup diced cheddar cheese (sharp cheddar recommended)
  • ½ cup diced salami or pepperoni (optional)
  • ½ cup (120 ml) Italian dressing (store-bought or homemade)
  • ¼ cup (60 grams) mayonnaise
  • ¼ cup (60 grams) sour cream
  • 1 tablespoon (15 ml) pickle juice (dill preferred)
  • ½ teaspoon garlic powder
  • ½ 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 pasta and cook according to package directions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
  2. Drain and rinse: Pour the pasta into a colander and rinse under cold running water until completely cool. Shake well to remove excess water.
  3. Prep the veggies: While the pasta cooks, dice the bell peppers, red onion, celery, and cheddar cheese into small, uniform pieces (about ¼-inch cubes). Thaw the frozen peas by placing them in a fine-mesh strainer and running warm water over them for 30 seconds. Pat everything dry with a paper towel.
  4. Make the dressing: In a small bowl or mason jar, combine the Italian dressing, mayonnaise, sour cream, pickle juice, garlic powder, and dried oregano. Whisk or shake until smooth and creamy. Season with salt and pepper to taste.
  5. Combine ingredients: In a large mixing bowl, add the cooled pasta, diced bell peppers, red onion, celery, peas, cheddar cheese, and salami/pepperoni (if using). Pour the dressing over the top.
  6. Toss gently: Use a rubber spatula to fold everything together until evenly coated. Be gentle to avoid breaking the pasta or mushing the peas.
  7. Chill: Cover the bowl and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld.
  8. Final stir: Before serving, stir the salad once more and adjust seasoning if needed. If dry, add a splash of Italian dressing or a dollop of sour cream.

Notes

Do not skip rinsing the pasta; it stops cooking and removes excess starch. For best flavor, make the salad a day ahead. If the salad seems dry after refrigeration, stir in a splash of milk or extra Italian dressing before serving.

Nutrition

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

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