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French Dressing Pasta Salad

French dressing pasta salad is a classic retro picnic-style pasta salad coated in tangy-sweet Catalina-style dressing. Elbow macaroni (or rotini) is chilled with crunchy vegetables and cheddar for a bright, flavorful bite.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb elbow macaroni or rotini
  • 1 cup French dressing (Catalina)
  • 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
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook the elbow macaroni or rotini according to package directions, then drain and rinse with cold water until no steam remains.
  2. Spread the drained pasta on a sheet pan to cool slightly so it doesn’t melt the cheese when dressing is added.
Toss the salad
  1. Add the pasta, cherry tomatoes, cucumber, green bell pepper, red onion, and cheddar cheese to a large bowl and toss gently to distribute evenly.
  2. Pour in the French dressing and toss until the pasta and vegetables look evenly coated in an orange-red sheen with no dry spots.
  3. Season with salt and pepper, then toss again so the seasoning is visible throughout.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so the dressing clings to the pasta and the vegetables soften slightly.
  2. Right before serving, toss again and add more French dressing if needed until the bowl looks glossy and evenly coated.

Notes

Pro tip: rinse pasta thoroughly and cool it slightly so the French dressing coats instead of loosens. Store covered in the refrigerator for 3–4 days; freezer not recommended. For a lighter option, use reduced-fat cheddar while keeping the same French dressing for the classic tang.