Growing up, we had a garden full of tomatoes and cucumbers, so when we had macaroni salad, it contained….wait for it…tomatoes and cucumbers! That is why I use those veggies in my version. But when I met my husband, he was not a fan of heavy mayo based salads, so I had to devise a way to still have my Mom’s macaroni salad, and put something on the table he would eat! Its very similar to a lighter cole slaw dressing that really works with pasta.
2 cups dry macaroni
2/3 cup mayo
2 tb minced onion
2 tb sugar
2 tb milk
3/4 cup tomatoes, chopped
3/4 cup cucumbers, chopped
Salt/Pepper to taste
Cook the macaroni according to package directions; it should yield about 4 cups once cooked. Once cooked, immediately rinse with cold water to cool down. Drain well.
For my gluten free friends, Barilla macaroni works well for this dish.
In a large separate bowl, whisk mayo, minced onion, sugar, and milk until well combined. This should be an easy task and not be a stiff dressing, so if the whisking is still difficult, add a bit more milk a little at a time, until its easy to whisk.
Add in macaroni, tomatoes, and cucumbers into the dressing, and fold to combine. Season with salt and pepper, a little at a time, until seasoned to your liking.
Refrigerate until chilled all the way through, about 2 to 3 hours, and serve!