Want a quick & healthy dish for a summer lunch? Try my Tomato Cucumber Macaroni Salad!
It’s super simple, and a hit any time I make it. I made it the night before while I was making baked mac and cheese for supper, and let it chill overnight to marry the flavors better. It really did blend the tastes together even more strongly by morning.
Here’s how you make this easy pleasure macaroni salad:
Boil two cups of macaroni noodles to al dente.
While the noodles are boiling, chop up two medium cucumbers and two medium tomatoes. Toss in a medium sized bowl with a bit of salt and pepper.
When ready, drain the noodles and rinse with cold water until they are cooled off. Dump in the bowl with the chopped veggies.
Pour in ranch dressing to taste and stir well. You can eat it then or chill overnight.
This would be good with sweet onions, shredded carrots, broccoli, chopped olives, tuna or shredded chicken stirred in, as well. It’s a versatile sort of “dump salad”, and oodles of fun for the palate to play with a variety of ingredients. I love to use fresh veggies from my garden for light and refreshing lunches in the summer time, so it varies what I make according to what produce is on hand.
This is great for packing in something like these World Kitchen Pyrex 6-Piece Food Plus Storage Set for lunches, if you have a cooler to carry or refrigeration available wherever you’re headed for work, school or play. Just pop one open on your lunch break and dig in! 🙂