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Sweet and Tangy Summer Macaroni Salad Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 m
  • Ready In35 m
  • 1Bring 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.
  • 2Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.
  • 3Whisk 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.
Ingredients
  • 10 servings
  • 243 cals
  • 2 cups elbow macaroni
  • 2 ripe tomatoes, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/4 cucumber, chopped
  • 1 green onion, chopped
  • 2/3 cup white sugar
  • 1/2 cup vegetable oil
  • 1/3 cup ketchup
  • 1/4 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    243
    12%
  • Fat:
    11.5
    18%
  • Carbs:
    33
    11%
  • Protein:
    3.3
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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