Macaroni Tomato Summer Salad
- 12 oz, cooked small macaroni, shells, bow ties, elbows whatever.
- 3 diced tomatoes, add more if you like.
- 1 Cup sliced celery
- 1 small chopped yellow onion
- 1 diced peeled,cucumber
- 1 cup diced yellow, orange or red pepper. or mix them....
- Dressing
- 1/2 cup olive oil
- 1/4 cup Splenda or 1/2 cup white sugar
- 1/2 Cup white wine vinegar
- 1 TBL lemon juice or 1/2 squeezed fresh lemon.
- 1 tsp salt
- 3/4 Cup Catsup
- Whisk together.
- Mix vegies with rinsed pasta, stir whisked dressing in. Refridgerate until cool before serving. Can be made in the morning and refridgerated all day. It even holds up until the next day!
- I have used green onions, instead of yellow and have added zucchini to substitute the cucumber. I have used green peppers, but it changes the taste a little, I amnot a green pepper fan. You can subsitute different vinegars for the dressing. White balsamic is good too. I have used red balsamic, but the color isn't as nice. I have used all types of small pasta shapes, wheat or regular. It is good any way you make it!
macaroni, tomatoes, celery, yellow onion, cucumber, red pepper, dressing, olive oil, splenda, white wine vinegar, lemon juice, salt, catsup
Taken from www.epicurious.com/recipes/member/views/macaroni-tomato-summer-salad-50084560 (may not work)