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creamy italian pasta salad

Creamy Italian Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 rubber spatula or large spoon

Ingredients
  

  • 8 ounce elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise full-fat
  • 2 tablespoon red wine vinegar
  • 2 tablespoon Italian dressing prepared
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar granulated
  • 1 teaspoon Italian seasoning dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup Parmesan cheese finely grated
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely minced
  • 1/2 cup black olives sliced
  • 1 cup salami diced
  • 1 cup mozzarella cheese diced or pearls
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni according to package directions until al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small bowl, whisk together mayonnaise, red wine vinegar, Italian dressing, Dijon mustard, sugar, Italian seasoning, garlic powder, onion powder, salt, pepper, and grated Parmesan until smooth.
  • Place the cooled macaroni into a large mixing bowl.
  • Add cherry tomatoes, cucumber, red bell pepper, red onion, black olives, salami, mozzarella, and parsley to the bowl with the macaroni.
  • Pour the creamy Italian dressing over the macaroni mixture.
  • Gently toss everything together with a rubber spatula or large spoon until all ingredients are evenly coated.
  • Taste and adjust seasoning with a bit more salt and pepper if needed.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
  • Give the salad a gentle stir before serving and, if desired, drizzle with a little extra Italian dressing or sprinkle with additional Parmesan.

Notes

For best results, ensure the pasta is fully cooled and well-drained so the dressing clings instead of thinning out; chilling time is important because the flavors deepen and the macaroni absorbs some of the dressing, so if it seems a bit dry after resting, simply stir in an extra spoonful or two of mayonnaise or Italian dressing. You can easily customize by swapping salami for grilled chicken, adding vegetables like artichoke hearts or pepperoncini, or omitting meats and cheese for a lighter side. Avoid over-salting early since salami, olives, and Parmesan are naturally salty—taste at the end before final seasoning. Store leftovers covered in the refrigerator for up to 3 days, and remember to stir and refresh the seasoning (a splash of vinegar, pinch of salt, and crack of pepper) just before serving again.
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