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French Dressing Pasta Salad

French dressing pasta salad is a retro side dish where elbow macaroni (or rotini) is coated in tangy-sweet Catalina-style dressing with crunchy vegetables. After chilling, it turns extra flavorful and picnic-ready with juicy tomatoes and cubed cheddar.
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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: 430
Ingredients Method Notes

Ingredients
  

elbow macaroni or rotini
  • 1 lb elbow macaroni or rotini
French dressing (Catalina)
  • 1 cup French dressing (Catalina)
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
cucumber, diced
  • 1 cup cucumber, diced
green bell pepper, diced
  • 0.5 cup green bell pepper, diced
red onion, diced
  • 0.5 cup red onion, diced
cheddar cheese, cubed
  • 1 cup cheddar cheese, cubed
salt and pepper to taste
  • 1 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni or rotini according to package directions until tender. Drain and rinse with cold water until the pasta feels cool to the touch (about 1 minute of rinsing).
Mix the salad
  1. Add the cooled pasta to a large bowl along with the cherry tomatoes, cucumber, green bell pepper, red onion, and cubed cheddar. Toss gently so the vegetables and cheese are evenly distributed.
  2. Pour in the French dressing and toss until everything is well coated and looks glossy with orange-red dressing clinging to the pasta. If the mixture seems dry, add a splash of extra dressing until coated.
  3. Season with salt and pepper, then toss again briefly so the seasoning is evenly spread (no visible dry spots).
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the flavors develop and the dressing fully soaks in. Cover the bowl so the top stays moist and glossy.
  2. Before serving, toss again to redistribute the dressing, then check the texture and add more French dressing if needed. Serve cold with a visible orange-red coat on the pasta for the vintage picnic look.

Notes

Pro tip: rinse the pasta under cold water to stop cooking and keep the salad from turning mushy. Store covered in the refrigerator for up to 3 days; the flavors often improve after overnight chilling. Freezing is not recommended because the vegetables and cheese can change texture. For a lighter option, use reduced-fat cheddar and reduce the dressing slightly, adding a bit at a time until coated.