Mom's Macaroni Salad

Name: Mom's Macaroni Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 2 cups uncooked macaroni; 1 large cucumber, peeled, diced; 1 large tomatoes, diced, drained of excess water; 1 small onion, diced; 1 tablespoon margarine; 2 tablespoons sugar; 2 tablespoons vinegar; 1 cup mayonnaise

Submitted by JillQH

"I love this recipe...although I personally leave out the onion. This is a great summertime pasta salad and is super easy to make. You can easily alter any of the ingredients to your taste likings...as this is just a general recipe to follow. Make it yours!"

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photo by Chef shapeweaver

Ready In:: 20mins
Ingredients:: 8
Serves:: 12

ingredients

2 cups uncooked macaroni
1 large cucumber, peeled, diced
1 large tomatoes, diced, drained of excess water
1 small onion, diced
1 tablespoon margarine
2 tablespoons sugar
2 tablespoons vinegar
1 cup mayonnaise

directions

Cook macaroni until al dente.
Add margarine to macaroni.
Mix all other ingredients together and lightly salt.
Add to macaroni and mix.
You can serve it warm or refridgerated!
**Hint** if you find your tomatoes have a lot of juices, you can remove the excess water from those before mixing with other ingredients. This will keep the macaroni salad from getting extra soggy.

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Reviews

This is a wonderful change to the basic macaroni salad. Made as written with the exception of leaving out the butter, I feel the sauce is creamy enough. Another great keeper recipe that will be made often. Thanks !!! :D

Papa D 1946-2012
I really like this simple, refreshing salad!!! I left out the margarine to save calories and used a rotini whole wheat blend pasta to make it a tad healthier. I will make this often. Thank you for posting...I love it, too!

Deely
I made this recipe on 9/23/09 as my dinner and for the Fall PAC 2009 event. And what made this recipe stand out for me, was the ingredients. I've never heard of adding cucumber and tomato to a macaroni salad, so I thought "Why not give it a shot ? " And I'm really glad I did :). I don't like celery, and the cucumber gave it the crunch and a very nice and surprising taste. The tomato also gave it a nice color and texture . Since it was just myself, I cut this way back and adjusted the amount of ingredients to my tastes. I left it in the " fridge " to chill for about 3 hours. After tasting, I felt it could use a bit of black pepper, so I added a couple of shakes and it seemed to do the trick. Also, I added a bit of paprika for a dash of color before serving. Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver