Description
A quick and refreshing elbow macaroni pasta salad loaded with colorful veggies and a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup sweet corn (canned or frozen)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Cook elbow macaroni according to package instructions; drain and rinse with cold water to cool.
- In a large bowl, combine cooked macaroni, cherry tomatoes, cucumber, bell pepper, red onion, and corn.
- In a separate small bowl, mix together mayonnaise, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta and veggies, and stir to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh herbs if desired.
Notes
For extra flavor, you can add diced pickles or olives. Use Greek yogurt instead of mayonnaise for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg