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Sweet and Tangy Summer Macaroni Salad

Sweet and Tangy Summer Macaroni Salad

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tojo5

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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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

gac732003
9
5/29/2012

Followed the recipe and it was great! Thanks for sharing!

twandalives
6
6/27/2012

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

Amy
5
10/18/2012

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 this regularly - thank you for sharing this recipe!