- 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
- 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.
- Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.
- 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.
05/19/2018
recipepes.com
Sweet and Tangy Summer Macaroni Salad, recipe
PT15M
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5
455 calories
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