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Best Creamy Italian Macaroni Pasta Salad – Easy 15-Minute Recipe

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This creamy Italian macaroni pasta salad comes together in just 15 minutes with simple ingredients. It’s the perfect side dish for potlucks, picnics, or a quick lunch, featuring a tangy, herby dressing and crunchy veggies.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt (for pasta water)
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) Italian dressing
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) fresh mozzarella pearls
  • 1/2 cup (75g) black olives, sliced
  • 1/2 cup (75g) green bell pepper, diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (25g) grated Parmesan cheese

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente—usually about 7-8 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse with cold water until the pasta is cool to the touch. Shake the colander well to remove as much water as possible.
  2. Make the dressing: While the pasta cooks, combine the mayonnaise, Italian dressing, red wine vinegar, garlic powder, dried oregano, black pepper, and salt in a small bowl or jar. Whisk or shake until smooth and well combined. Taste and adjust seasoning.
  3. Prep the veggies: Halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, and slice the olives. If using fresh mozzarella pearls, drain them and pat dry. Chop the parsley.
  4. Combine everything: In a large mixing bowl, add the cooled macaroni, cherry tomatoes, mozzarella pearls, black olives, bell pepper, red onion, and parsley. Pour the dressing over the top. Sprinkle the grated Parmesan cheese over everything.
  5. Toss gently: Use a rubber spatula or wooden spoon to fold everything together. Be gentle to avoid breaking the pasta or mashing the tomatoes. Make sure every piece of macaroni is coated. If it looks dry, add a little more Italian dressing or a splash of milk.
  6. Chill (optional but recommended): Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld.
  7. Serve: Give it a final stir before serving. Garnish with extra parsley or a sprinkle of Parmesan if desired. Serve cold or at room temperature.

Notes

Don’t overcook the pasta; al dente is key. Rinse pasta with cold water to stop cooking and cool it down. Start with about three-quarters of the dressing and add more as needed. Letting the salad chill for at least 30 minutes improves the flavor. Use full-fat mayonnaise for the best creamy texture.

Nutrition

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

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