Go Back
–+ servings
creamy macaroni with vegetables

Macaroni Salad With Tomato And Cucumber

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for boiling water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup celery diced
  • 1/2 cup mayonnaise full-fat
  • 2 tablespoon plain Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoon white wine vinegar or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon olive oil optional for pasta
  • 1/4 cup grated Parmesan cheese optional

Instructions
 

  • Bring a large pot of water to a boil and season generously with 1 tablespoon of salt.
  • Add the elbow macaroni to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the macaroni in a colander, rinse briefly under cool water to stop the cooking, and let it drain well.
  • Transfer the cooled, well-drained macaroni to a large mixing bowl and toss with olive oil if using to prevent sticking.
  • Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and celery, and finely chopping the red onion and parsley on a cutting board.
  • In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, garlic powder, onion powder, black pepper, and salt until smooth.
  • Add the cherry tomatoes, cucumber, celery, red onion, and parsley to the bowl with the macaroni.
  • Pour the dressing over the macaroni and vegetables and gently fold everything together with a wooden spoon until evenly coated.
  • Stir in the grated Parmesan cheese if using, and taste to adjust salt and pepper as needed.
  • Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to chill and allow flavors to meld before serving.

Notes

For best results, make this salad a few hours ahead so the flavors fully develop, and stir it once just before serving to redistribute any dressing that has settled. If the salad seems dry after chilling, loosen it with a spoonful or two of mayonnaise or a splash of vinegar. Use firm, seedless cucumbers (like English or Persian) to prevent excess water from diluting the dressing, and pat the tomatoes dry after rinsing. You can easily customize this salad by adding diced bell pepper, olives, or cooked chicken to make it a complete meal, and it travels well for picnics if kept properly chilled on ice.
Tried this recipe?Let us know how it was!