Description
A bold American pasta salad with al dente short pasta, crisp vegetables, and a garlicky Italian dressing. Light, refreshing, and customizable—perfect for summer gatherings. Ready in under an hour with a satisfying crunch and vibrant flavors.
Ingredients
1 lb short pasta (like elbow macaroni)
2 cups cherry tomatoes, halved
1 English cucumber, chopped
1 red bell pepper, chopped
1/2 cup black olives
1/4 cup red onion, finely chopped
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup mayonnaise (must be alcohol-free if using a type that contains alcohol)
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
Instructions
Boil pasta in salted water until al dente; drain and let cool.
Chop cherry tomatoes, cucumber, bell pepper, and red onion.
In a large bowl, combine cooled pasta and chopped vegetables.
In a separate jar, whisk together olive oil, apple cider vinegar, mayonnaise, minced garlic, salt, black pepper, oregano, and basil to make the garlicky dressing.
Pour dressing over the pasta and veggie mixture; toss to coat.
Let salad chill in the refrigerator for at least 30 minutes before serving to blend flavors.
Notes
The chill time is crucial for the pasta to absorb dressing and enhance flavor.
Add grilled chicken, tofu, or chickpeas for a protein-packed main dish variant.
Double the recipe for large crowds (freezes well for up to 3 months).
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (≈1/4 of the total recipe)
- Calories: 140
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg