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Best Classic Macaroni Pasta Salad with Easy Italian Dressing

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This macaroni pasta salad with Italian dressing is a quick, easy, and crowd-pleasing dish perfect for cookouts and potlucks. Made with simple ingredients and a tangy dressing, it’s a lighter alternative to creamy pasta salads that gets better as it sits.

Ingredients

Scale
  • 16 ounces elbow macaroni (about 4 cups dry)
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 small red onion, finely diced
  • 1 can (6 ounces) black olives, sliced
  • ½ cup pepperoncini peppers, chopped (optional)
  • 1 medium cucumber, seeded and diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • 1 cup Italian dressing (from a 16-ounce bottle)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

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. Drain in a colander and rinse with cold water until cool. Shake well to remove excess water.
  2. Prep the veggies while the pasta cooks: Dice the bell peppers into small, even pieces (about ¼-inch). Finely dice the red onion. If sensitive to raw onion, soak the diced onion in cold water for 10 minutes. Halve the cherry tomatoes, slice the olives, and chop the pepperoncini. Seed the cucumber before dicing.
  3. Make the dressing: In a small bowl or jar, combine the Italian dressing, olive oil, red wine vinegar, and dried oregano. Shake or whisk until well combined. Taste and add salt and pepper if needed.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, all the chopped veggies, olives, pepperoncini, and fresh parsley. Pour the dressing over the top. Gently fold everything together until well coated.
  5. Let it rest: Cover the bowl and refrigerate for at least 1 hour, or overnight for best flavor.
  6. Give it a final toss: Before serving, stir well to redistribute the dressing. Taste and adjust seasoning if needed. If dry, add a tablespoon or two of extra Italian dressing.
  7. Serve and enjoy: Transfer to a serving bowl or platter. Garnish with extra fresh parsley and a few whole pepperoncini if desired. Serve cold or at room temperature.

Notes

For best flavor, make this salad a day ahead. The pasta absorbs the dressing as it sits, so you may need to add a little extra dressing before serving. If you’re in a hurry, you can skip the chilling step and serve it warm—it’s delicious that way too. Use full-fat Italian dressing for best texture and flavor.

Nutrition

Keywords: macaroni pasta salad, Italian dressing pasta salad, easy pasta salad, cold pasta salad, picnic pasta salad, summer pasta salad

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