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 chopped turkey slices
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta: Boil elbow macaroni in salted water until al dente (8-10 minutes). Drain and rinse with cold water.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, Italian dressing, vinegar, mustard, sugar, salt, and pepper. Mix well.
- Combine pasta and dressing: Add cooled macaroni to the dressing and toss until evenly coated.
- Add vegetables: Stir in cherry tomatoes, cucumber, red onion, and optional turkey slices.
- Top with cheese: Sprinkle grated Parmesan cheese on top and toss again.
- Chill before serving: Cover and refrigerate for at least one hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg