I made these broccoli, cheese, and rice-stuffed chicken breasts to satisfy my yearning for broccoli and cheese soup even though I dislike eating soup in the summer.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 cups elbow macaroni
- 2 ripe tomatoes, chopped
- ½ green bell pepper, seeded and chopped
- ¼ cucumber, chopped
- 1 green onion, chopped
- ⅔ cup white sugar
- ½ cup vegetable oil
- ⅓ cup ketchup
- ¼ cup vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled.
- Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.
- Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.
Reviews
Different taste and simple, but a bit too sweet for me. The dressing tastes like Catalina salad dressing.
I followed the recipe exactly with just one added ingredient; celery salt. It was delicious. Thank you for a wonderful summer salad.
Great alternative to all the macaroni/mayo salads! I made it as written with the exception of a little less sugar, and got many compliments at a party this summer. My kids liked it, too. Will make this regularly – thank you for sharing this recipe!
I recently made this when we had friends over and everyone loved it! I am making it again for a camping trip this weekend! Thanks for a different macaroni salad!
I have been making this recipe, courtesy of a dear friend. AWESOME! Thank You
Followed the recipe and it was great! Thanks for sharing!