Description
This delicious macaroni salad with tomatoes is a perfect summer dish combining tender elbow macaroni with fresh, crunchy vegetables and a creamy, tangy dressing. Ideal for gatherings, BBQs, or as a refreshing side, this salad balances sweet cherry tomatoes, crisp bell peppers, and cucumbers with a flavorful mayonnaise-based dressing enhanced with Dijon mustard and sour cream.
Ingredients
Scale
Pasta
- 0.5 lb uncooked elbow macaroni
Vegetables
- 1 cup cherry tomatoes, halved and deseeded
- 1 red bell pepper, diced
- 0.25 cup green onions, thinly sliced
- 1 stalk celery, sliced
- 1 cup cucumber, diced and seeded
- 2 tablespoons red onion, finely chopped
Dressing
- 0.5 cup mayonnaise
- 0.33 cup sour cream
- 0.5 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, salt, and pepper until smooth and creamy. Refrigerate for 15-20 minutes to allow the flavors to meld.
- Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
- Combine the salad ingredients: In a spacious mixing bowl, mix the cooled macaroni with the halved cherry tomatoes, diced red bell pepper, sliced green onions, celery, diced cucumber, and finely chopped red onion.
- Dress the salad: Pour the prepared dressing over the mixed ingredients and gently stir until everything is evenly coated.
- Chill before serving: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to blend and the salad to chill thoroughly. Stir well before serving.
Notes
- Make sure to seed the cucumbers for optimal texture and less moisture in the salad.
- The salad tastes best after chilling for at least an hour to let the flavors meld.
- Adjust the seasoning of salt and pepper according to your taste preference.
- For a lighter version, use low-fat mayonnaise and sour cream.
- This salad should be served cold to maintain freshness and texture.
