Sweet and Tangy Summer Macaroni Salad
Description
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.
Ingredients
•
2 cups elbow macaroni
•
2 ripe tomatoes, chopped
•
1/2 green bell pepper, seeded and chopped
•
1/4 cucumber, chopped
•
1 green onion, chopped
•
2/3 cup white sugar
•
1/2 cup vegetable oil
•
1/3 cup ketchup
•
1/4 cup vinegar
•
1 teaspoon salt
•
1 teaspoon paprika
•
1/4 teaspoon ground black pepper
Directions
1
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.
2
Place macaroni in a large bowl; stir in tomatoes, bell pepper, cucumber, and green onion.
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.