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.


★★★★★ 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

How to Make Summer Macaroni Salad


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

Printable Recipe Card

About Summer Macaroni Salad

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

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