Summer Macaroni Salad with Fresh Vegetables | CookOS

Summer Macaroni Salad

Name: Summer Macaroni Salad with Fresh Vegetables
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz macaroni elbow pasta; 4 large eggs; 5 small cucumbers, peeled and chopped; 1 1/2 cups diced tomatoes; 1/2 cup red onion, diced; 1/4 cup green bell pepper, chopped; 1/2 cup mayonnaise; 1/4 cup ranch dressing; 1 1/2 cups shredded cheese; 1 tsp salt; black pepper, to taste

Summer Macaroni Salad is a creamy, vegetable-packed pasta dish made with hard-boiled eggs, fresh cucumber, tomato, and shredded cheese. It's an ideal make-ahead side dish that stays fresh for days when chilled.

🌍American 🏷️Macaroni salad 🏷️Pasta salad 🏷️Summer salad 🏷️Potluck Side dish

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Total

27 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

12 oz macaroni elbow pasta
4 large eggs
5 small cucumbers, peeled and chopped
1 1/2 cups diced tomatoes
1/2 cup red onion, diced
1/4 cup green bell pepper, chopped
1/2 cup mayonnaise
1/4 cup ranch dressing
1 1/2 cups shredded cheese
1 tsp salt
black pepper, to taste

11 Ingredients

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Instructions

1
In a large pot of boiling water, cook the macaroni noodles and the 4 eggs together until the noodles are tender.
2
Carefully remove the boiled eggs from the pot. Drain the pasta and set it aside in a large mixing bowl.
3
Once the eggs are cool enough to handle, peel them and separate the yolks from the whites. (The whites are not used in the salad).
4
Crumble the 4 cooked egg yolks over the macaroni noodles in the bowl.
5
Add the chopped cucumbers, diced tomatoes, diced red onion, and chopped green pepper to the bowl.
6
Add the ranch dressing, mayonnaise, salt, black pepper, and shredded cheese.
7
Mix everything together until well combined.
8
For best results, chill in the refrigerator before serving.

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Tips & Notes

Pro tips

Cool the cooked pasta completely before mixing with mayonnaise and ranch to prevent the dressing from breaking or separating.
Peel and chop cucumbers, then salt them lightly and let sit 10 minutes; pat dry to remove excess moisture so the salad doesn't become watery.
Use fresh hard-boiled eggs within 1 hour of boiling for best flavor and texture; undercooked yolks can cause off-flavors when stored.
Reserve a little extra dressing on the side when serving at a potluck—the salad absorbs liquid as it sits, so you can refresh it if needed.

Substitutions

Mayonnaise + ranch dressing → Greek yogurt + fresh herbs + lemon juice (lighter, tangier option)
Shredded cheddar cheese → mozzarella or provolone (milder flavor)
Red onion → sweet yellow onion (less sharp bite)
Fresh cucumber → celery (crunchier, less watery)