Sweet and Tangy Summer Macaroni Salad

This sweet and tangy summer macaroni salad recipe boasts a no-mayo tomato dressing. The cold veggies tossed with the macaroni are great on a hot day.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 244 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon paprika
• 2 cups elbow macaroni
• 1 green onion, chopped
• 2 ripe tomatoes, chopped
• 0.25 teaspoon ground black pepper
• 0.5 cup vegetable oil
• 0.66666668653488 cup white sugar
• 0.25 cup vinegar
• 0.33333334326744 cup ketchup
• 0.5 green bell pepper, seeded and chopped
• 0.25 cucumber, chopped

Recipe Instructions

Step 1

Place macaroni in a large bowl; stir in tomatoes, bell pepper, cucumber, and green onion.

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; rinse in cold water until completely cool.

Step 3

Whisk sugar, oil, ketchup, vinegar, salt, paprika, and black pepper together in a bowl until sugar dissolves; pour over macaroni-vegetable mixture and toss to coat.