Summer Macaroni Salad

Robin Lieneke


This is the best macaroni salad I have ever eaten! Not too goopey, light and fresh. Lots of veggies, great textures and it"s colorful too. Looks as yummy as it tastes.

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★★★★★ 2 votes
20 Min
Stove Top



1 box
elbow macaroni, cooked and cooled (16 oz)
1 c
celery, diced
1/2 c
red onion, diced
1/2 c
cucumber, peeled and diced
1/2 c
yellow summer squash, diced
1/2 c
green bell pepper, diced
1 1/2 c
cherry tomatoes, halved
1 can(s)
sliced black olives, drained
4 oz
sharp cheddar cheese, diced


4 Tbsp
apple cider vinegar
1 c
real mayonaise
1/3 c
sour cream
1 Tbsp
1 1/2 tsp
dry mustard
1 1/2 Tbsp
parsley, fresh, chopped
2 tsp
chives, dried
1/2 tsp
dried tarragon
salt and pepper to taste


1Pour vinegar over onions in a small bowl. Let sit while you dice and prep remaining vegetables
2Put all remaining salad ingredients in a large bowl, toss
3Take onion out of vinegar and toss with remaining salad ingredients. Mix remaining dressing ingredients with vinegar and stir well. Set aside 1/3 of dressing. Pour remaining dressing on salad and stir to coat.
4Store in refrigerator overnight. Pour on remaining dressing just before serving. Stir to coat.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy