Italian Macaroni Salad
Elevate your next picnic or potluck with this vibrant and flavorful Italian Macaroni Salad, a refreshing twist on a classic dish! Packed with crisp, colorful vegetables like cherry tomatoes, cucumber, red bell pepper, and red onion, this salad is bursting with Mediterranean-inspired goodness. Tossed with tender elbow macaroni, briny black olives, and a zesty homemade dressing featuring olive oil, red wine vinegar, lemon juice, and aromatic herbs like oregano and basil, every bite is a perfect harmony of tangy and savory flavors. Finished with a sprinkle of Parmesan cheese for a bold, creamy touch, this easy-to-make dish is ready in just 30 minutes and is best served chilled for a refreshing, make-ahead side. Perfect for summer gatherings, quick lunches, or as a light dinner, this Italian Macaroni Salad is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 2 tablespoons fresh parsley
- 0.25 cup grated Parmesan cheese
- 0.25 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the macaroni cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and slice the black olives. Chop the fresh parsley finely.
In a large mixing bowl, combine the cooked and cooled macaroni, tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
Prepare the dressing by whisking together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper in a small bowl.
Pour the dressing over the macaroni mixture and toss gently to combine, ensuring everything is evenly coated.
Stir in the grated Parmesan cheese for an added burst of flavor.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a quick toss and garnish with additional parsley or Parmesan cheese if desired.
Serve chilled and enjoy your Italian Macaroni Salad!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
