Cheesey Pasta Roni Salad

Here’s a pasta salad that skips the heavy mayo dressing in favor of something lighter and cheesier.

The one technique that makes it work: add the shredded cheese to the pasta while it’s still steaming hot, straight from the colander. The residual heat melts the cheese just enough to coat every noodle in a clingy, savory layer instead of leaving dry shreds at the bottom of the bowl.

Olive oil keeps everything glossy and loose, while garlic salt, onion powder, and black pepper season it simply. Fresh Roma tomatoes and chopped onion add juicy, crunchy contrast against the soft, cheesy pasta.

It’s a flexible little dish. Serve it warm right away, or chill it overnight, where the flavors settle and it eats like a proper deli pasta salad.

Kitchen Tips

• Toss the cheese in while the pasta is hot so it melts and coats the noodles instead of clumping.
• Use freshly shredded cheese, which melts more smoothly than the pre-shredded kind.
• Drain the pasta well but don’t rinse it; the starchy surface helps the oil and cheese stick.
• Taste before adding more garlic salt, since it brings both salt and seasoning at once.

Variations

• Swap the cheddar for mozzarella, Colby jack, or taco cheese, as the recipe suggests.
• Stir in diced bell pepper, olives, or fresh herbs for more color and flavor.
• Add a splash of red wine vinegar for a tangier, more salad-like finish.