Description

A vibrant and satisfying pasta salad packed with colorful vegetables, cubes of Colby Jack cheese, and tender elbow macaroni, all tossed in a creamy, sweet-tangy dressing. Perfect as a side or lunch, this make-ahead salad boosts in flavor when chilled.

Ingredients

12 ounces elbow macaroni pasta
⅓ cup red onion, finely diced
1 cup diced red, yellow, and orange bell peppers
6-ounce can black olives, chopped
½ cup grape tomatoes, halved
½ cup broccoli florets
½ cup cubed Colby Jack cheese
¾ cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon fresh lemon juice
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

Cook elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water to cool.
Meanwhile, prepare the dressing by combining mayonnaise, sugar, vinegar, lemon juice, onion powder, salt, and pepper in a bowl. Mix until smooth.
In a large mixing bowl, combine cooked macaroni, red onion, red, yellow, and orange bell peppers, black olives, grape tomatoes, broccoli florets, and cheese cubes.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld and the salad to chill thoroughly.

Notes

For the best flavor, make this salad a few hours in advance and let it chill fully in the refrigerator.
You can prepare the dressing and ingredients separately up to a day ahead.
The salad keeps in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 15
Category: Lunch
Method: Stovetop and Chilling
Cuisine: American