Sweet and Tangy Summer Macaroni Salad recipe

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Ingredients

2 cups elbow macaroni
2 ripe tomatoes, chopped
½ green bell pepper, seeded and chopped
¼ cucumber, chopped
1 green onion, chopped
⅔ cup white sugar
½ cup vegetable oil
⅓ cup ketchup
¼ cup vinegar
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon ground black pepper

Nutrition Info

243.5 calories
carbohydrate: 33 g
cholesterol: : -
fat: 11.5 g
fiber: 1.3 g
protein: 3.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 325.1 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

10 servings

Recipe Note

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.

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