Description
Quick and easy. Tastes best when it sits for a while before serving. I change up the veggies every time I make it, with whatever I have on hand. Carrots and celery work well.
Ingredients
- 2 cups elbow macaroni
- 2 ripe tomatoes, chopped
- ½ green bell pepper, seeded and chopped
- ¼ cucumber, chopped
- 1 green onion, chopped
- ⅔ cup white sugar
- ½ cup vegetable oil
- ⅓ cup ketchup
- ¼ cup vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 8 minutes. Drain and rinse in cold water until macaroni is cooled.
- Place macaroni into a large salad bowl and stir in tomatoes
- green bell pepper
- cucumber
- and green onion.
- Whisk sugar
- vegetable oil
- ketchup
- vinegar
- salt
- paprika
- and black pepper
- stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 10