Church Pitch-In Salad
Yields: 8-10 servings | Prep time: 15 minutes | Chill time: 1 hour
Ingredients
The Base:
- 16 oz macaroni pasta (cooked according to package directions and drained)
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 English cucumber, diced
- 1 1/2 cups shredded Italian blend cheese
The Dressing:
- 2 pouches dry Italian dressing mix
- 1/3 cup white vinegar
- 1/4 cup olive oil
- 1/3 cup mayonnaise
- To taste: Salt and freshly ground black pepper
Preparation
- Combine the Base: In a large mixing bowl, toss together the cooked macaroni, diced onion, peppers, cucumber, and shredded cheese.
- Whisk the Dressing: In a separate small bowl, whisk together the Italian dressing mix, white vinegar, olive oil, and mayo until the mixture is smooth and emulsified.
- Toss: Pour the dressing over the pasta mixture. Stir well until every piece of pasta and vegetable is thoroughly coated.
- Season: Taste and add salt or pepper if needed.
- Chill: Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to meld and the pasta to absorb the seasoning.
Pro-Tips for the Best Salad
- Rinse the Pasta: Unlike warm pasta dishes, you should rinse the macaroni under cold water after draining. This stops the cooking process and removes excess starch, preventing the salad from becoming a sticky clump.
- The “English” Difference: Using an English cucumber (the long, thin ones wrapped in plastic) is better here because the skin is thinner and the seeds are smaller, meaning it won’t get “watery” as it sits.
- Make it Ahead: This actually tastes even better the next day. If the pasta has soaked up too much dressing overnight, just stir in a tiny splash of vinegar or a teaspoon of mayo to loosen it back up.
