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–+ servings
Macaroni Salad with tomatoes and cucumbers
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Southern Deli-Style Macaroni Salad

Macaroni salad loaded with veggies and tossed in a lightly tangy dressing. Perfect for cookouts, game day spreads, and potlucks. Makes 12 servings. Vegetarian/Vegan.
Course Salad, Side Dish
Cuisine American, Holidays, Southern
Keyword Classic Macaroni Salad, Cucumbers, Pasta, Southern Macaroni Salad, Tomatoes
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 339kcal
Author Emma J. Watling

Ingredients

  • 16 oz elbow pasta
  • 1 c cucumber, peeled and diced
  • 2/3 c celery, diced small
  • 1/2 c white or yellow onion, minced
  • 1/2 c green bell pepper, minced
  • 1 c Roma tomatoes, diced
  • 1½ c mayonnaise or vegan mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp sugar
  • 4 tsp prepared yellow mustard
  • 1 tsp salt, to taste
  • 1/2 tsp black pepper, to taste

Instructions

  • Cook pasta al dente, according to package directions. Drain and rinse cooked pasta and pour into a large bowl.
  • In a medium bowl, whisk together dressing ingredients: mayo, vinegar, sugar, mustard, salt, and pepper.
  • Add cucumber, celery, onion, and bell pepper to pasta bowl. Stir in dressing to coat mixture. Fold in tomatoes. Cover macaroni salad and refrigerate at least 4 hours or overnight. Stir before serving with extra salt and pepper, if desired.

Leftover storage:

  • Keep refrigerated, covered, and enjoy within 4 days.

Notes

  • To help keep the salad creamier longer, reserve 1/3 c dressing separately and stir in just before serving (optional)
  • Calories calculated with traditional ingredients: using light or lower calorie options will lower calorie totals

Nutrition

Calories: 339kcal