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Sweet and Tangy Summer Macaroni Salad

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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Ingredients

35 m servings 243 cals
Original recipe yields 10 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 243 calories; 11.5 g fat; 33 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 325 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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

Most helpful critical review

Different taste and simple, but a bit too sweet for me. The dressing tastes like Catalina salad dressing.

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

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

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...

I recently made this when we had friends over and everyone loved it! I am making it again for a camping trip this weekend! Thanks for a different macaroni salad!

Different taste and simple, but a bit too sweet for me. The dressing tastes like Catalina salad dressing.

I followed the recipe exactly with just one added ingredient; celery salt. It was delicious. Thank you for a wonderful summer salad.