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 freshly ground 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 grated Parmesan cheese
- 1/2 cup chopped turkey slices (optional)
Instructions
- Cook the elbow macaroni 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, Dijon mustard, sugar, salt, and pepper. Mix well.
- Toss the cooled macaroni into the dressing mixture until evenly coated.
- Stir in cherry tomatoes, cucumber, red onion, olives, and parsley until well combined.
- Add grated Parmesan cheese and mix gently.
- Cover with plastic wrap or transfer to an airtight container; refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg