Sweet and Tangy Summer Macaroni Salad |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. 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 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.
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