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Creamy Classic Macaroni Pasta Salad with Italian Dressing

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This creamy classic macaroni pasta salad with Italian dressing is a crowd-pleasing side dish that’s quick, easy, and perfect for cookouts, potlucks, or lazy Sundays. The tangy Italian dressing cuts through the rich mayo-sour cream base, creating a balanced, flavorful salad that gets even better after a day in the fridge.

Ingredients

Scale
  • 16 ounces elbow macaroni (about 4 cups dry)
  • 1 tablespoon salt (for pasta water)
  • 1 cup mayonnaise (full-fat, e.g., Hellmann’s or Duke’s)
  • 1/2 cup sour cream (or plain full-fat Greek yogurt)
  • 1/2 cup Italian dressing (e.g., Wish-Bone Robusto)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 medium red bell pepper, diced small
  • 1/2 medium green bell pepper, diced small
  • 2 ribs celery, diced small
  • 1/2 small red onion, finely diced
  • 1/2 cup black olives, sliced (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil (for drizzling pasta)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (about 7-8 minutes).
  2. Drain and rinse: Pour the pasta into a colander and rinse with cold 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 to coat and prevent sticking.
  4. Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Italian dressing, apple cider vinegar, Dijon mustard, garlic powder, onion powder, dried oregano, and a pinch of salt and pepper until smooth and creamy.
  5. Prep the vegetables: Dice the red and green bell peppers, celery, and red onion into small, uniform pieces (about 1/4-inch dice). Slice the black olives if using. Chop the fresh parsley.
  6. Combine everything: Pour the dressing over the cooled pasta. Add the diced vegetables, olives, and parsley. Use a rubber spatula to fold everything together gently but thoroughly until every piece of pasta is coated.
  7. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight.
  8. Final stir and adjust: Before serving, stir the pasta salad well. Taste and adjust seasoning, adding a splash more Italian dressing or a pinch of salt if needed.
  9. Serve: Transfer to a serving bowl and garnish with extra parsley if desired. Serve cold or at room temperature.

Notes

Salt the pasta water generously (about 1 tablespoon per 4 quarts). Cook pasta al dente to avoid mushiness. Rinse pasta with cold water to stop cooking and remove excess starch. Reserve a few tablespoons of dressing to stir in before serving if the salad seems dry. For best flavor, let the salad chill overnight. Do not freeze. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: macaroni pasta salad, creamy pasta salad, Italian dressing pasta salad, potluck pasta salad, easy pasta salad, classic macaroni salad

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