This easy recipe for a cold macaroni salad with cucumber and tomato in a creamy but light sauce is perfect for your next barbecue. Fresh and tangy, it’s a crowd-pleaser that’s simple to prepare and delicious to eat.
Ingredients
- 6.2 oz (175 g) macaroni
- 5.3 oz (150 g) corn
- 3.5 oz (100 g) radish, diced
- 1/2 cucumber, seeded and diced
- 2 tomatoes, diced
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- Salt (to taste)
- Pepper (to taste)
Preparation
Step 1: Cook the Macaroni
Cook the macaroni according to the package instructions. Once cooked, rinse the macaroni with cold water to stop the cooking process and cool it down.
Step 2: Prepare the Vegetables
Dice the radish and tomatoes into small cubes. Remove the seeds from the cucumber and cut it into small cubes. Rinse the corn and set aside.
Step 3: Combine Ingredients
In a large bowl, combine the cooked and cooled macaroni with the diced radish, tomatoes, cucumber, and corn.
Step 4: Make the Dressing
In a small bowl, mix together the Greek yogurt and mayonnaise. Add the chopped chives and parsley. Season with salt and pepper to taste.
Step 5: Mix the Salad
Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated.
Step 6: Chill and Serve
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Nutrition Information (per serving)
- Calories: 200
- Protein: 5g
- Carbs: 30g
- Fat: 7g
Why You’ll Love This Recipe
This Macaroni Salad is a refreshing and satisfying side dish that’s perfect for any barbecue or summer gathering. The creamy dressing is lightened with Greek yogurt, providing a tangy contrast to the fresh vegetables. Easy to make and packed with flavor, this salad is sure to be a hit with your friends and family.
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