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A blue bowl overflowing with a rotini based pasta salad. Cubes of cheese, red peppers, celery slices, and green onion are all visible.
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3.67 from 3 votes

Marie’s Pasta Salad Recipe

After a lifetime of disliking any form of macaroni salad, I created one of my own. The perfect balance of sour and sweet, textures, flavours, and colours.
Prep Time10 mins
Cook Time12 mins
Chilling time2 hrs
Total Time2 hrs 22 mins
Course: Side Dish
Cuisine: American
Servings: 10 People
Calories: 507kcal
Author: Marie Porter


  • 1 lb Uncooked Rotini Pasta*
  • 3 Celery chopped
  • 5 Green Onions Thinly sliced
  • 1 Red Bell Pepper Chopped
  • 8 oz Mild Cheddar Cheese Cubed
  • 1 ½ cups Mayonnaise
  • cup Apple Cider Vinegar
  • 2 tablespoon Granulated Sugar
  • 1 ¼ teaspoon Salt
  • ½ teaspoon Celery Seed
  • Ground Pepper


  • Cook pasta according to package directions, but adding a few minutes to the boil time. Drain, and rinse well with cold water until cool. Set aside.
  • In a large mixing bowl, combine celery, green onion, pepper, and cheese, tossing to mix well and break up any cheese cubes that are stuck to each other. Add cooled pasta, gently toss to combine.
  • In a separate bowl, combine all remaining ingredients except pepper. Pour over pasta salad, gently toss to completely coat. Season with pepper to taste.
  • Cover and chill for at least 2 hours before serving.


* This amount of dressing is perfect for Rotini, which has a lot more surface area than most pastas. If you’d like to use a different pasta, you’ll likely need less dressing. Start with about ⅔ of the dressing this makes, and add more if you like!


Calories: 507kcal | Carbohydrates: 38g | Protein: 12g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 659mg | Potassium: 209mg | Fiber: 2g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 17mg | Calcium: 187mg | Iron: 1mg