Garden Macaroni Salad made with fresh tomatoes, cucumbers, celery, carrots and onions is the perfect summer salad.
Are you entertaining this weekend? It seems like we have guests almost every weekend in the summer and this Garden Macaroni Salad is the perfect salad to make for a crowd.
I originally shared this family recipe back in 2011 when I first started this blog and it also made it into my cookbook; as it’s one of our favorite staple summer salads.
How do you make Garden Macaroni Salad?
For this recipe you’ll need elbow macaroni, Roma tomatoes, red onion, carrots, celery, cucumbers, mayonnaise, white vinegar, parsley, Kosher salt and pepper. Cook pasta according to package directions; drain and cool.
Place the pasta in a large bowl and add the tomatoes, onion, carrots, cucumber and celery. In a small bowl, whisk together the mayonnaise, vinegar and parsley; then pour over macaroni. Mix well and refrigerate for at least 2 hours. Serve chilled.
Not only does adding fresh garden vegetables give it a fresh taste and texture, it also gives plain macaroni salad some wonderful color. This recipe makes enough to serve 12 people (as a side salad).
However, sometimes I’ll make this salad and either add some grilled chicken (for me) or canned tunafish (for the family) for a complete meal. I also suggest you only use Hellmann’s mayonnaise as stated, because I’ve tried it with other brands and to me a mayo based salad just doesn’t taste the same without it.
Speaking of entertaining, next week is GRADUATION WEEK (WHOO HOO!). My mom is flying in from Florida so I’ll be taking the week off to prepare for her visit, do some last minute shopping for the graduation party and simply enjoy this momentous occasion in our family’s lives. ~Enjoy!
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Garden Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- 1 cup diced roma tomatoes
- 2 tablespoons diced red onion
- 1/4 cup diced carrots
- 1/2 cup diced cucumbers
- 3 stalks celery, diced
- 2 cups mayonnaise
- 2 tablespoons distilled white vinegar
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Cook pasta according to package directions. Drain and cool.
- Place the pasta in a large bowl and add the tomatoes, onion, carrots, cucumber and celery.
- In a small bowl, whisk together the mayonnaise, vinegar and parsley; then pour over macaroni.
- Mix well and refrigerate for at least 2 hours. Serve chilled.
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Related Recipes
Tuna Macaroni Salad {Gluten Free}
Tortellini Salad with Sundried Tomatoes and Broccoli
I’m going to a BBQ Saturday night and now I’m making this yummy salad to take with. Have a great weekend filled with peace and love xoxo
Thanks Beverley! Enjoy your BBQ and the salad!! xo
very nice..
Thank you for the recipe.. 🙂
This salad is refreshing, exactly what I was hungry for. I went heavy on the veggies, left out the carrot, and went lighter on the pasta. I’ll make it again. Thanks for sharing your recipe. Wish I could add the photo of my salad.
I’m so glad you liked the salad Cyn. It’s my favorite summertime salad. My family likes it with some tuna mixed in and I like to add leftover chopped grilled chicken. 🙂