Zippy Macaroni Salad

    15 minutes

    This is not the traditional creamy style of macaroni salad but is made with a vinaigrette instead. It never hangs around very long at our place!

    43 people made this

    Serves: 8 

    • 2 1/2 cups (375g) macaroni
    • 2 onions, thinly sliced
    • 1 small tomato, chopped
    • 4 cucumbers, sliced
    • 1/2 cup (125g) white sugar
    • 1 tablespoon chopped fresh parsley
    • 2/3 cup (170ml) distilled white vinegar
    • 1/2 teaspoon salt
    • 3 tablespoons olive oil
    • 1/2 teaspoon ground mustard
    • 1/8 teaspoon garlic powder
    • ground black pepper to taste

    Preparation:15min  ›  Ready in:15min 

    1. Cook macaroni according to packet instructions. Drain and rinse with cold water.
    2. In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder and black pepper.
    3. Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve.

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    Reviews in English (33)


    This salad is really very good. Hubby and I both enjoyed it a lot. I may decrease the amount of vinegar next time just to try to eliminate some of the "bite" but it's really delicious as is. Thanks!  -  01 Jun 2013


    This salad was a hit both times I made it. The second time I made some chages that I think made it better: I used a pint of grape tomatoes cut in half, 1 red onion, and a green pepper. It gave it a little more color and texture. I also used bow-ties, which made it a little easier to handle, the macaroni is hard when you don't have anything to hold it together, and doubled the ground mustard for extra flavor. Very refreshing and perfect for a summer party!  -  10 Jul 2005  (Review from Allrecipes USA and Canada)


    I have served this salad many times, and always get asked for the recipe. It's a wonderful salad. The only thing I do different is that I substitute Tri Colored Rotini for the macaroni, and if making a 1 # box of Rotini, I triple the marinade portion, while adding appropriate vegetables for the size I am doing. It's worth trying.  -  15 Feb 2000  (Review from Allrecipes USA and Canada)