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My review
Marinated Macaroni Salad
KillerKitty
"This is an excellent macaroni salad that everyone in my family has made over the years, and now I make. We have this with dinner at least once a week or every two weeks. It's a hit with everyone, as there's ketchup and sugar in it for the kids. Just try it; you'll LOVE it!"
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Ingredients
1 h 40 m servings 504 calsOriginal recipe yields 8 servings
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Directions
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- Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.
- Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
- Drizzle the dressing over the pasta mixture and toss to coat.
- Chill in refrigerator for 1 hour before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 504 calories; 28.8 g fat; 56.7 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 810 mg sodium. Full nutrition
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Reviews
Read all reviews 5Most helpful
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9/4/2017
This is wonderful! The only change that I made was to add only 1/2 of the amount of ketchup that was suggested. I also omitted the onion at first and realized that it didn't have enough zing,...
6/2/2016
A macaroni salad that wasn't just a macaroni salad. I thought it was cool and refreshing. This recipe made a huge amount. Next time I try it I will cut the recipe in half, even if it is for a ...
3/31/2016
I made this for Easter added a bit of garlic and chunked cheese , & everyone loved it
2/17/2015
A nice change for pasta salad. I had leftover mini penne pasta and it worked great in this recipe. I made up half the dressing amount and used an orange bell pepper, as that is what I had on h...