Summertime and macaroni salad just seem to go together, don’t you think? At some table around the world ~ at this very moment ~ there is most likely a family dinner, potluck, or picnic at the beach where this humble little side dish is making an appearance.
My mom used to make a yummy version with a creamy dressing, ham cubes, and cheese. It was scrumptious. But a few years ago, a friend introduced us to a whole new twist on macaroni salad. We’re hooked.
It includes lots of colorful and crisp veggies.
I’m always on the hunt for ways to get more veggies into our diet. This fits the bill. But the absolute star in this salad bowl is this:
The dressing. Its unexpected ingredients adds a taste that’s unique and makes the salad taste even better the next day!
Like the Greek Salad recipe I shared a few weeks ago, this salad compliments anything done on the barbecue. Diced ham or grilled chicken can be added to it the next day to make a filling lunch.
- 4-6 cups cooked & cooled macaroni
- 1 tomato, diced
- 1 onion, diced finely
- 1 yellow pepper, diced
- ½ red pepper, diced
- ¼ english cucumber, diced
- ⅔ cup sugar
- ½ cup vegetable oil
- ⅓ cup ketchup
- ¼ cup vinegar
- 1 tsp. salt
- ¼ tsp. pepper
- 1 tsp. paprika
- Stir diced vegetables into cooked and cooled macaroni. Whisk together dressing ingredients and pour over salad. Mix well. Cover and refrigerate until ready to use.