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Summer Macaroni Salad with Tomatoes and Zucchini

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Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh vegetables tossed in a light creamy dressing.

Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh summer vegetables tossed in a light creamy dressing.
Macaroni Salad with Tomatoes and Zucchini

Need a macaroni salad to bring to your next BBQ loaded with summer vegetables? Look no further! When I’m not making this macaroni salad, I’m usually making this zucchini version. It’s the perfect summer pasta salad loaded with fresh summer tomatoes and zucchini tossed in a light creamy dressing. I even snuck in some Greek yogurt for added creaminess but with all the other flavors you won’t know it’s there.

This is the perfect summer pasta salad loaded with fresh summer tomatoes and zucchini tossed in a light creamy dressing. I even snuck in some Greek yogurt for added creaminess but with all the other flavors you won't know it's there.

This makes enough for a large gathering, perfect for your Fourth of July parties but if you want to make this for a smaller group you can simply halve the recipe.

What to Serve with Summer Macaroni Salad

Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh summer vegetables tossed in a light creamy dressing.

More Pasta Salad Recipes

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Summer Macaroni Salad with Tomatoes and Zucchini

4.95 from 18 votes
4
Cals:115
Protein:3.5
Carbs:23
Fat:2
Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh summer vegetables tossed in a light creamy dressing.
Course: Pasta Salad, Potluck, Side Dish
Cuisine: American
Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh summer vegetables tossed in a light creamy dressing.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 16 servings
Serving Size: 1 cup

Ingredients

  • 16 oz uncooked elbows
  • 4 cups grape tomatoes, cut in half
  • 2 cups 1 small zucchini, sliced and quartered
  • 1/2 cup red onion, finely chopped
  • 7 tbsp light mayonnaise, Hellman's
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fat free Greek yogurt
  • 2 tsp Dijon mustard
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • salt and pepper to taste

Instructions

  • Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
  • In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well.
  • Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.

Last Step:

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Nutrition

Serving: 1 cup, Calories: 115 kcal, Carbohydrates: 23 g, Protein: 3.5 g, Fat: 2 g, Sodium: 77 mg, Fiber: 3.5 g, Sugar: 1 g

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