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Vibrant Elbow Macaroni Pasta Salad

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A refreshing and colorful elbow macaroni pasta salad, perfect for picnics and gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the elbow macaroni to the boiling water and cook according to the package instructions until al dente, about 8-10 minutes.
  3. Drain the macaroni in a colander and rinse it under cold water until cool.
  4. Prepare the vegetables by cutting the cherry tomatoes in half and placing them in a large mixing bowl.
  5. Dice the cucumber and add it to the mixing bowl with the tomatoes.
  6. Finely chop the red onion and add it to the bowl with the other vegetables.
  7. Slice the black olives and add them to the mixing bowl.
  8. Crumble the feta cheese and mix it in with the other ingredients.
  9. Transfer the fully drained macaroni into the mixing bowl with the vegetables and feta.
  10. Combine the olive oil, red wine vinegar, and Dijon mustard in a separate bowl. Season with dried oregano, salt, and black pepper; whisk until well combined.
  11. Pour the dressing over the pasta and vegetables, tossing everything gently.
  12. Chop the fresh parsley and sprinkle over the salad, giving it one final toss.
  13. Cover the pasta salad and refrigerate for at least 30 minutes before serving.
  14. Serve chilled and enjoy!

Notes

This pasta salad pairs wonderfully with grilled meats or can be enjoyed on its own.

Nutrition

Find it online: https://recypez.com/pasta-salad/

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