Sweet and Tangy Summer Macaroni Salad

4 Reviews

Prep: 25 min
Cook: 10 min
Ready In: 35 min

“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.” - by tojo5

Directions

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

Nutrition

Amount Per Serving (10 total)

Calories
243 cal
12%

Fat
11.5 g
18%

Carbs
33 g
11%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

gac732003

May. 29, 2012

"Followed the recipe and it was great! Thanks for sharing!..." See more"

twandalives

Jun. 27, 2012

"I have been making this recipe, courtesy of a dear friend. AWESOME! Thank You..." See more"

Amy

Oct. 18, 2012

"Great alternative to all the macaroni/mayo salads! I made it as written with the exception of a little less sugar, and got many compliments at a party this summer. My kids liked it, too. Will make ..." See morethis regularly - thank you for sharing this recipe!"

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