Sweet and Tangy Summer Macaroni Salad Recipe - Allrecipes.com
Sweet and Tangy Summer Macaroni Salad Recipe
  • READY IN 35 mins

Sweet and Tangy Summer Macaroni Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 10 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2012

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

 
Most Helpful Critical Review
Aug 23, 2013

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

 
Jun 27, 2012

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

 
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 this regularly - thank you for sharing this recipe!

 
Sep 18, 2012

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!

 
Aug 04, 2013

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

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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