Ingredients and Weight:
- 1 lb (450 g) elbow macaroni
- 1 cup (240 ml) cherry tomatoes, halved
- 1/2 cup (120 ml) diced red onion
- 1/2 cup (120 ml) diced celery
- 1 cup (240 ml) shredded cheddar cheese
- 1/2 cup (120 ml) sliced black olives
- 1/4 cup (60 ml) chopped parsley
-For the Dressing:
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) black pepper
Preparation Time:
15 minutes
Preparation Time:
20 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Cook the macaroni according to the package instructions. Drain and rinse with cold water.
- In a large bowl, combine the macaroni, cherry tomatoes, red onion, celery, cheddar cheese, black olives, and parsley.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
Dish Characteristics:
- Refreshing and flavorful
- Colorful and visually appealing
- Perfect for potlucks, picnics, or summer gatherings
User Comments:
- "This salad is so delicious and easy to make. It's perfect for a summer barbecue or picnic."
- "The dressing is tangy and flavorful, and the combination of vegetables and cheese is perfect."
- "I love how colorful and vibrant this salad is. It's always a hit with my guests."
Special Precautions and Tips:
- If you can't find cherry tomatoes, you can use regular tomatoes, diced.
- To make the salad ahead of time, prepare it without the dressing and store it in the refrigerator. Add the dressing just before serving.
