Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup Italian dressing
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped turkey slices (optional)
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse with cold water. Set aside.
- In a mixing bowl, combine mayonnaise, Italian dressing, vinegar, mustard, sugar, salt, and pepper. Mix until smooth.
- Add the cooled macaroni to the dressing mixture and toss to coat evenly.
- Stir in the cherry tomatoes, cucumber, red onion, olives, and parsley. Mix well.
- If using turkey slices, gently fold them into the salad.
- Sprinkle Parmesan cheese on top and stir gently. Refrigerate for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added crunch, consider including finely chopped bell peppers or celery. Customize by adding your favorite veggies or proteins like grilled chicken or chickpeas.
