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Easy Creamy 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 potlucks and picnics. The zesty dressing and crunchy veggies create a flavor and texture combo that’s next-level comfort food.

Ingredients

Scale
  • 16 ounces elbow macaroni (or small pasta shape like shells or rotini)
  • 1 cup mayonnaise (full-fat recommended, light mayo works)
  • 1/2 cup Italian dressing (bottled like Wish-Bone or homemade)
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 ribs celery, finely diced
  • 1/2 medium red onion, finely diced
  • 1 cup frozen peas, thawed
  • 1 cup sharp cheddar cheese, diced into small cubes
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the 16 ounces of elbow macaroni and cook according to package directions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.
  2. Drain and rinse: Pour the pasta into a colander and rinse immediately with cold water to stop the cooking process. Shake the colander well to remove excess water. Let it sit in the colander while you prep the veggies.
  3. Prep your vegetables: Dice the red and green bell peppers, celery, and red onion into small, uniform pieces—about 1/4-inch. Thaw the frozen peas by running them under cool water in a small strainer. Pat everything dry with a paper towel if needed.
  4. Make the dressing: In a small bowl, whisk together 1 cup of mayonnaise, 1/2 cup of Italian dressing, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder (if using), and a pinch of salt. Taste and adjust seasoning.
  5. Combine everything: In your large mixing bowl, add the cooled pasta, diced peppers, celery, red onion, thawed peas, and cubed cheddar cheese. Pour the dressing over the top.
  6. Mix gently but thoroughly: Use a rubber spatula or large spoon to fold everything together until every piece is coated. Be gentle to avoid breaking the pasta or mashing the cheese.
  7. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, though 2-3 hours is better. This resting time is crucial for flavor melding.
  8. Final stir and serve: Before serving, give the salad a good stir. If it seems a little dry, add a tablespoon or two of milk or a splash more Italian dressing to loosen it up. Taste and adjust salt and pepper. Garnish with fresh chopped parsley and serve cold.

Notes

Don’t skip the chilling step—the magic happens in the fridge. For best results, make a day ahead. If salad seems dry after refrigeration, stir in a splash of milk or extra Italian dressing. Salt pasta water generously. Rinse pasta well to remove excess starch. Cut veggies small for even distribution.

Nutrition

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

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