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That is the BEST Macaroni Salad made with tomatoes and black olives, and a straightforward creamy mayo-based dressing, an ideal summer side dish!
Macaroni Salad with Tomatoes
When the weather starts to warm up, you’ll find me outside, profiting from the sunshine. I especially love a very good outdoor summer BBQ, and this creamy Macaroni Salad with Tomatoes is ideal for the occasion. It’s my go-to all summer long! Another delicious pasta salads that you must try are this Summer Macaroni Salad with Tomatoes and Zucchini, BLT Macaroni Salad, and Mayo-less Tuna Macaroni Salad.
This easy macaroni salad recipe is superb for parties. You’ll be able to make it the day before to avoid wasting time the day of your event. All you have got to do is cook the pasta after which stir every thing together. I often mix the summer tomatoes in with the opposite ingredients in a bowl while the pasta cooks. The tomatoes release their juice and make the sauce creamy and saucy.
Ingredients
- Pasta: Uncooked elbow macaroni, wheat or gluten-free
- Vegetables: Ripe tomatoes similar to plum, vine-ripe or campari tomatoes, sliced black olives and chopped red onion.
- Herbs and spices: garlic powder, dried oregano, salt (or adobo seasoning salt) and black pepper
- Salad Dressing: mayonnaise and white vinegar (optional, add a couple of dashes of Franks Hot Sauce)
How To Make The Best Macaroni Salad
The mix of those flavors just work! You’ll be able to see my suggestions below, but I truthfully wouldn’t change a thing. Here’s how you can make it:
- Cook the macaroni in salted water in accordance with package directions. Drain and rinse under cold water.
- Meanwhile mix the mayonnaise, vinegar, tomatoes (and all of juice from the tomatoes), olives, onion, garlic powder, oregano salt and pepper in a big bowl. Mix well.
- When the pasta is prepared, add to the bowl and blend well.
- Serve room temperature instantly or chill it within the refrigerator to serve later. If you happen to serve it later, you could have to add more mayo.
Variations
- Add cucumbers, red bell peppers or celery for more vegetables and crunch
- You need to use whole wheat macaroni for more protein and fiber or gluten-free macaroni for a gluten-free macaroni salad.
- Use apple cider vinegar as an alternative of white
What to Serve with Macaroni Salad
Do you have to rinse pasta before making macaroni salad?
Yes, it’s best to rinse hot pasta with cold water before making macaroni salad. Typically, when you’re eating your pasta cold, like in a pasta salad, you’ll need to rinse it with cold water right after it’s done cooking. The cold water stops the cooking process, cools off the pasta, and helps prevent the noodles from clumping together.
More Pasta Salad Recipes You’ll Love:
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 7 servings
Serving Size: 3 /4 cup
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Bring a big pot of generously salted water to a boil. Add the macaroni and cook in accordance with package directions.
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Drain and rinse under cold water.
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Meanwhile, in a big bowl, mix mayonnaise, vinegar, tomatoes (and the entire juice from the tomatoes), olives, onion, garlic powder, oregano salt and pepper. Mix well.
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When the pasta is finished, mix it in and serve instantly room temperature or chilled.
Last Step:
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Serving: 3 /4 cup, Calories: 125 kcal, Carbohydrates: 21.5 g, Protein: 3.5 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 2.5 mg, Sodium: 165.5 mg, Fiber: 1.5 g, Sugar: 0.5 g