Sweet and Tangy Summer Macaroni Salad

Quick and easy. Tastes best when it sits for a while before serving. I change up the veggies every time I make it, with whatever I have on hand. Carrots and celery work well.



Step: 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled.

Step: 2

Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.

Step: 3

Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.


Per Serving: 244 calories; protein 3.3g; carbohydrates 33g; fat 11.5g; sodium 325.1mg.

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