Description
A chilled, tangy pasta salad with tender elbow macaroni, crisp veggies, and a dreamy mayonnaise-based dressing. Perfect for picnics and backyard gatherings, this no-cook classic balances creamy richness with zesty brightness.
Ingredients
1 lb (16 oz) elbow macaroni
1 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup halved cherry tomatoes
1/4 cup finely chopped pickled cucumbers
1/4 cup diced pimento-stuffed olive
1/2 cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
2 tbsp fresh parsley, chopped
Instructions
Bring large pot of salted water to boil
Cook pasta according to package instructions until al dente
Drain and rinse with cold water
In large bowl combine cooled pasta, bell pepper, red onion, tomatoes, pickled cucumbers, and olives
In separate bowl whisk together mayonnaise, vinegar, sugar, salt, pepper, and garlic powder
Pour dressing over pasta mixture
Stir until evenly coated
Chill for at least 30 minutes before serving
Garnish with fresh parsley before serving
Notes
Add crumbled feta cheese if desired
Use elbow macaroni or bowtie pasta
Make-ahead: Prepare 1 day in advance
Dressing can be made 12 hours ahead