Ingredients
Equipment
Method
Cook and chill the pasta
- Cook the elbow macaroni or rotini according to package directions until tender, then drain and rinse under cold water to stop cooking and cool it quickly.
- Spread the rinsed pasta on a sheet pan in a single layer for about 5 minutes so it dries slightly and doesn’t dilute the French dressing.
Assemble the salad
- Combine the pasta, cherry tomatoes, cucumber, green bell pepper, red onion, and cheddar cheese in a large bowl.
- Add the French dressing (Catalina) and toss until every piece of pasta and every vegetable is evenly coated in orange-red dressing.
- Season with salt and pepper to taste, then toss again to distribute the seasoning.
Chill and serve
- Refrigerate the pasta salad for at least 2 hours to allow the flavors to develop and the dressing to cling.
- Toss again before serving and add more French dressing if needed to refresh the coating.
Notes
Pro tip: rinse the pasta well and let it dry briefly so the French dressing stays thick and glossy instead of watery. Store covered in the refrigerator for 3–4 days; freezer not recommended. For a lighter option, use reduced-fat cheddar and consider a reduced-sugar French dressing while keeping the same chilling time for flavor.