Pam’s Macaroni Salad

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!