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French Dressing Pasta Salad

French dressing pasta salad with retro vibes—elbow macaroni is rinsed, then tossed with Catalina-style dressing for a tangy-sweet coating. Chopped tomatoes, cucumber, bell pepper, red onion, and cheddar make it colorful, crunchy, and picnic-ready.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb elbow macaroni or rotini Use about 1 lb dry pasta.
Salad base
  • 1 cup French dressing (Catalina) Add all at once, then adjust after chilling if needed.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup green bell pepper, diced
  • 0.5 cup red onion, diced
  • 1 cup cheddar cheese, cubed Cut into small cubes for even bites.
  • 1 Salt and pepper to taste Season after dressing is mixed, then taste again before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook the elbow macaroni or rotini according to package directions until al dente, then drain. Keep the pasta at the right doneness so it holds up after chilling.
  2. Rinse the pasta with cold water until cool to the touch and drain well. This stops cooking and prevents clumping while you build the salad.
Assemble the salad
  1. Combine the pasta, cherry tomatoes, cucumber, green bell pepper, red onion, and cheddar cheese in a large bowl. Stir gently to distribute the vegetables and cheese evenly.
  2. Add the French dressing and toss until every piece of pasta and vegetable looks coated. Keep tossing until you don’t see dry pasta spots.
  3. Season with salt and pepper to taste. Add in small pinches, then toss again so seasoning is evenly dispersed.
Chill and finish
  1. Refrigerate the salad for at least 2 hours to allow flavors to develop. Cover the bowl to keep pasta from drying out.
  2. Toss again before serving and add more French dressing if needed. Serve chilled, using extra dressing only if the coating looks thin after resting.

Notes

Pro tip: rinse pasta thoroughly and drain well so the French dressing clings instead of pooling. Refrigerate in a covered container for up to 3 days; the texture is best at 24–48 hours. Freezing isn’t recommended because the vegetables and cheese can soften. For a lighter option, use reduced-fat cheddar and a reduced-sugar French dressing if you have it.