Sweet and Tangy Summer Macaroni Salad

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.

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

Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• ⅔ cup white sugar
• ¼ teaspoon ground black pepper
• 1 teaspoon paprika
• 2 cups elbow macaroni
• ⅓ cup ketchup
• 1 green onion, chopped
• ¼ cup vinegar
• ½ green bell pepper, seeded and chopped
• ¼ cucumber, chopped
• 2 ripe tomatoes, chopped

Recipe Instructions

Step 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.

Step 2

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

Step 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.