Description
A simple and quick elbow macaroni pasta salad recipe.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine cooked macaroni, cherry tomatoes, cucumber, and red onion.
- In a separate bowl, mix mayonnaise, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and mix well.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust vegetables based on preference.
- You can add cooked chicken or tuna for extra protein.
- This salad can be made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: elbow macaroni pasta salad easy recipe