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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

Summer Macaroni Salad with Tomatoes and Zucchini

4.95 from 18 votes
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


  • 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


  • 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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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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202 comments on “Summer Macaroni Salad with Tomatoes and Zucchini”

  1. Everyone loved this! We changed one thing, we used sour cream instead of the yogurt. Only because we didn’t have it. It was refreshing and not sweet like the original macaroni salad. The tomatoes and zucchini really upgraded the dish!

  2. I LOVED this so much! I halved the recipe buy followed it as otherwise written. Enjoyed it for 4 Days as part of my meal prep. I loved that it’s very lightly dressed. I will add a tiny bit more salt next time which will likely be soon. So, so, so good and easy.

  3. Avatar photo
    April from GA

    Love this recipe. The sauce is the best I’ve tasted. I could eat it with just the macaroni because it’s so good. I added diced ham and black olives. I peel my zucchini and blanch it first as well. This dish is delish!

  4. My husband and I enjoyed this! I had been super craving pasta salad and this was great! I did half the recipe though since even that made plenty for just the two of us.

  5. I have been making this recipe for YEARS, probably since you first posted it (and the website looked completely different lol) and it is still my go to pasta salad for entertaining. I have tried others but always come back to this recipe. I love that it has so much flavor without the usual cheese and meats like pepperoni. I get compliments every time I make it. Thank you!!!

  6. I cut the serving to 6 but keep the sauce measurements as originally posted. I topped salad greens with the pasta salad and the extra “sauce” made my salad perfect!

  7. I know this sounds weird..but do you think this would taste ok without the elbows? I am trying to avoid pastas. Could I add more veggies or avocado instead?? Or zucchini noodles? Thanks for any help! 🙂

  8. I can never decide which recipe to prepare…the meal plans help! Everything is always delicious and balanced!

  9. Avatar photo
    Laura Fischer

    I absolutely love this pasta salad! I needed a throw together side, and thanks to my summer garden, I had all of the ingredients! Yay! Threw this together, and even my picky eater husband who doesn’t like zuchinni (silly man) loved this. Thanks Gina for your awesome recipes. I’m a frequent skinnytaste recipe maker!

  10. I am quarantined due to COVID and searching for recipes that I can make with what I have on hand and make it feel like Easter.  I made this recipe today and it is incredible.  I didn’t have zucchini, so I did a mix of tomatoes, yellow bell pepper, cucumbers and broccoli florets.  

    We had a ham and added this pasta salad and green beans and that was our Easter dinner.  My family couldn’t believe that this is a recipe that I can use on WW.

    I am a huge pasta salad maker.  Everyone expects me to bring it to events.  My old version had a full cruet of good seasons Italian dressing and a half a cup of shredded Parmesan cheese.  So heavy in fat and calories. I honestly like yours WAY better than my old version.

    This was the happy note of our Easter meal under these scary times.  Thank you So much!

  11. My go-to pasta salad for a group gathering!

    I added a small can of black olives since I love olives:). Bell peppers and English cucumbers would be good, too!

  12. Avatar photo
    Glory Merced

    Excellent recipe!!  Fresh, light and kids love it.  Didn’t know how awesome is the raw zucchini.  

  13. Holy cow is this good!!!! I think this is the best macaroni salad I’ve ever had and would be proud to serve it to others not dieting!

  14. Why is saturated fat not calculated? That makes all the difference in any recipe. Also there were a few discrepancies in the Skinny Taste Cookbook when I double checked the points value. I have the pages marked if you care.

  15. This is a great recipe. I used Barilla protein + elbows and added green peppers and tuna! Super yummy!

  16. There was not a single piece of macaroni left in this bowl after our meal! It was the perfect side to steaks, burgers and hotdogs for a family picnic. The dressing is not too heavy and makes you feel less guilty when eating it. Make sure to chill it, as directed, before putting out so the zucchini and tomatoes soak in the dressing. Huge thumbs up!

  17. I LOVED this macaroni salad! I made this for my Memorial Day cookout because it was simple and low in calories. I enjoyed packing the leftovers for lunch during the week. My husband is still talking about how great it was. I don’t think it was much of a hit with some of my extended family at the cookout though…due to the lack of mayo (and the fact that I used whole wheat macaroni).

  18. Pingback: 15 WW Summer Salads and Sides Perfect for a Cookout - Meal Planning Mommies

  19. We’re having people over for a BBQ tomorrow. Is this something I could make the night before for an afternoon BBQ or would the morning be better? Thank you!

  20. How any cups of pasta did you use for half the recipe? I’m struggling with the conversion (I’m in Canada…lol)

  21. Looks yummy! Going to make it for tonight. How far in advance can I make it? If I make it this morning will it hold up for dinner?

  22. I was looking for a traditional and simple pasta salad for a Memorial Day weekend event and am so glad I chose to make this one! It’s a snap to throw together and it’s DELICIOUS!!! I will be making again for sure! 

  23. Hi,
    Thank you for this recipe, made it yesterday and it was great! The smart points value is incorrect… as a previous comment,  it is 4 smart points.

  24. Pingback: It's Picnic Season: Making Healthier Choices - Nourish

  25. Do you think avocado would work well with this? I know it adds calories but think it would add to the creaminess.

  26. I think I’m going to add some grilled chicken to this and make it the main course. Great light summer meal.

  27. You said you halved the recipe so is the recipe listed halved or the full recipe to make 16 cups that seems like a lot of pasta salad from 16oz of pasta

  28. Love all of your recipes! I’m not the biggest fan of mayo, could I add more Greek yogurt and maybe some Italian dressing to swap out?

  29. FYI when I calculated in WW recipe builder it comes up with 4 smart points per serving (for 16 servings). 

  30. looks yummy but no way can 1 cup be that low in cals when 1 cup of the pasta is close to 200 cals by itself.

  31. YUM!! This is such a great recipe as is or as a starter for whatever veggie you might want to throw in. I LOVE this website, I have the cookbook, and I am constantly amazed at how delicious every single recipe is!! Thanks!!

  32. I just made this per the recipe's instructions, no variations, and it was so delicious! I couldn't wait for later, so I had a bowl for breakfast. 🙂 Thank you for sharing a healthier way to enjoy one of my favorite dishes.

  33. Love using yogurt in both macaroni and potato salads. It makes them so light tasting. Thanks for sharing this version.

  34. Avatar photo

    Thanks so much for this delicious recipe! We've ditched our old macaroni salad recipe for this one – the flavors are so fresh and bright. I've added in different veggies in addition to the zucchini and tomotoes: yellow and green bell pepper are super yummy as well as broccoli and cauliflower florets. Thanks again – its the only macaroni salad we'll make from now on.

  35. I just made this to go with some gat ribs that I got from the farmer's market. I couldn't stop "tasting" it as I was putting it in the fridge after making it. Yum! I love my pasta salad cold.

  36. I made this as a side dish this weekend but instead of pasta I used different types of lettuce. My family loved it!

  37. Avatar photo
    Laura Meinhardt

    Yeah, I'm wondering the same thing as Jessica (above). I'm planning on making this for Easter this weekend and want it to be the quickest prep time since I'll be assembling it at my mother in law's house. Gina?

  38. Avatar photo
    Jessica Shuler

    I am making this tomorrow night for a get-together! I am so excited. Because I am short on time, I am wondering if it is ok to cook the pasta ahead of time and mix it with the chopped veggies, then make the dressing and keep them separate just before serving. I was hoping to just bring it to room temperature and toss everything together about 30 minutes before the gathering starts.

  39. Hi Gina!

    I read you from Spain, I follow the Weight Watchers program and have recently just discovered your blog. I must wonder, love it!! Earlier today I made ​​this recipe to eat and I have to say that the dressing is simply delicious. Thanks for all your recipes and your work, you're great!!

  40. Avatar photo
    Lawn Care Oviedo

    Wow what an incredible recipe. I Made it for the company cook out and it went all gone. It is absolutley scrumpulicious.

  41. Wow, made this today and everyone LOVED IT! I just used cucumber instead of zucchini but I bet it's great with zucchini too! I made homemade sorbet as dessert and it was the perfect dinner. Thank you! x

  42. Just made this a few minutes ago! I found a box of a new type of Barilla pasta. It is mini farfalle pasta made with tomatoes and carrots! Not only is it delicious, has a serving of veggies in each serving, but it's really cute and perfect for this pasta salad.

  43. First, I didn't even know you could eat zucchini raw and second when I made it, I thought it wasn't enough sauce then I tried it… DELICIOUS!!! Once again Gina does NOT fail!

  44. Made this last night to have with some fish. This was superb; no surprise there as every recipe I've made that you have invented has been a success!!!

    Thank you, thank you, thank you.


  45. This is great. It held up very well in the frig. I thought it was a slightly dry so I added just a little bit of light italian dressing…fantastic. Thanks for recipes!

  46. I ended up making this with orzo and it was fantastic! I swapped out the zucchini for peppers because I prefer them (and had them) and I added celery because I can't have macaroni salad without them! This is DELISH!!! Love it so much! THanks once again.

  47. THIS MADE A TON! WOW!! Good thing I like it a lot cause I'll be eating it for a week! 🙂 (we had way too much food at our 4th. Next time I'll switch back to whole wheat. The white really doesn't fill me up enough. I think I've gotten too used to the whole wheat!

  48. I've made two batches of this in the last 3 days.. I can't stop eating it. Thank god it's healthy!

  49. I was thinking of making this with Orzo (because I have it on hand). I plan to halve the recipe anyway, but would I need to change any other proportions if I used orzo instead of pasta? Thanks!

  50. YUM! Made this last night for my neighborhood bbq and everyone loved it and nobody guessed it was "skinny-fied". The thought crossed my mind to halve the zucchini lengthwise and grill them for a few minutes on each side to give it good grill flavor, do you think the zucchini would get mushy? I loved it as is, I was just curious. 😉

  51. Made this for the 4th of July with whole wheat macaroni and everyone loved it, even the pick eaters!

  52. Just made this for the 4th of July BBQ, had to sub apple cider vinegar and spicy brown mustard but it tastes AWESOME! Thanks!!

  53. This is sooo delicious! I'm not a huge fan of tomatoes so I used peppers instead and it came out great! I love that it's not overly sauced. It's delicious and light! A great side for any cookout!

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    Christi in OK

    Just made this and the taste-it-as-you-make-it test was great! Then oops, I put it in the fridge before I saw your comment not to chill it. Guess we'll see at dinner tonight!

  55. I made this dish last night. My husband and I loved it! I'm so grateful I found your website!!! I'm addicted to it!!

  56. I'm a little confused. The recipe says "…for a smaller group you can simply halve the recipe AS I DID HERE." So are the ingredients listed for 16 servings or not? One small zucchini and 1/2 cup red onion doesn't sound like nearly enough for 16 servings? Nor do many of the other ingredients.

    1. The recipe calls for 16 servings. I'm guessing the original was for 32?!?! Trust me, the 16 serving version makes a ton.

    2. It's probably halved for the photo. She's done that in the past because it usually shows better. That looks like the 8 serving in the photo.

    3. Avatar photo
      Gina @ Skinnytaste

      Sorry for the confusion, for the photo and because I wasn't having a party when I posted I made half. But the recipe is written for 16 servings.

  57. Oooh! BTW! I used regular yellow mustard because i didn't feel like buying a whole jar of dijon knowing it wouldn't get used. Still delicious. And! The cup servings.. are you going by weight or volume? 'Cause i weighed out the two cups but stopped short at 15 ounces because it seemed like too much. Should i be measuring out my cup servings with a pyrex (volume) rather than with a kitchen scale (weight)?

  58. Just made this for a small lunch party we're having at work tomorrow. I had to sneak a cup (2 actually). So good. It made a TON. I was originally going to half the recipe and keep it for lunch throughout the week but when they sprang the lunch party on me today, i figured i might as well just make the whole batch and hopefully still have leftovers. I'm stuffed!

  59. Sounds great! If I have to leave out the Dijon mustard, would you suggest increasing any of the other ingredients in its place?

  60. I made this over the weekend for my BBQ, it was a big hit! I can't believe it's only 3 pts for 1 cup! Sooo good!

  61. I just made this and it is amazing. Thank you for all of your great and easy-to-make recipes. I never do things like these but so far have done the fiesta lime rice, mini cheesecakes, and this one. Excellent for my family. 🙂

  62. Made this last night as a side for BBQ Chicken, added the leftover cold chicken to it today for lunch. Scrumptious both times! Thanks!

  63. Avatar photo
    Debbie Anderson

    Made this yesterday for a potluck. Lots of positive comments. It was fresh, flavorful, and the tasty dressing provided plenty of moisture. The leftovers were a bit dry after being in the fridge overnight, so I might add a little more dressing. Thanks!

  64. Made this for dinner last night. No zucchini, used red and green bell peppers, mushrooms, black olives. The dressing was great. Husband said it was good..he wasnt crazy about the Warm Mexican Corn Salad,which I couldn't get enough of, but everything else I have made from this site has been a keeper. He's on a diet and doesn't even know it!!!

  65. Thanks Gina! I've tried your other macaroni recipes and am really excited to try this one! I got designated potato & pasta salad for 4th of July festivities! I'm making this and the Baby Red Potato Salad! I'm sure everyone will love it since we're all watching our weight!

    P.S. I'm down 7 lbs since June 1st and have been using your recipes almost exclusively for lunch & dinners!

  66. Avatar photo

    This sounds so delicious! I love that its made with yogurt instead of mayonnaise like most macaroni salads. My husband refuses to eat mayonnaise so this will be perfect! Definitely bookmarking this!

  67. I can't eat dairy…did the original recipe have yogurt? If I left it out would it make a huge difference in flavor?

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      Gina @ Skinnytaste

      This is the original recipe, but you can leave it out if you wish. Mayo doesn't bother you?

  68. This pasta looks great, I hope to make it soon. I've never tried raw zucchini before, so, I'm curious about that.

    Have a good day! 😀

  69. Gina,

    Another fabulous recipe! I made this last night and it was wonderful. My teenage daughter actually came into the kitchen and said – "if its from that skinnytaste website I'll eat it because I love all her recipes". We added some orange bell pepper to add more color.

  70. I made this last night and can't wait for the leftovers for lunch – delicious! I am not a tomato fan so I swapped for carrots and black olives. I also added grilled chicken to make it a meal and not just a side. SO GOOD! thanks Gina!

  71. Hi Gina, this salad looks great. I am so anxious for my fresh tomatoes to be ripe. Thanks for the mention of my shrimp and macaroni salad too; a huge family favorite!

  72. One thing I've done with pasta salad in the past is sprinkle some vinegar on it after it drains in the colander – I usually use seasoned rice vinegar to boost the taste a bit, without any extra calories.

  73. Your timing is impeccable… my sister in-law literally just asked me to bring veggies for our 4th of July family gathering – told her our garden is having its' best year ever and I would come up with something – you just did that for me!! Can't wait to try it!!

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    Katie @ OhShineOn

    I love this recipe. It is so colorful, fun, and an all-american treat that's perfect for the Fourth of July. Do you think I could substitute anything for the mayonnaise because my family doesn't usually buy it.

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    Jeanne Bracken

    Cook the zucchini ahead or put it in raw? Thanks for another great recipe – just when I was getting bored! 🙂

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    Kelly | Eat Yourself Skinny

    This macaroni salad looks absolutely amazing, I love all the fresh veggies thrown in! Thank you so much for linking up my pasta salad, you are the sweetest! 🙂

  77. Loving this! Sounds great, looks beautiful, and screams summer. Need to add this to my list of summer dishes to try!

  78. Avatar photo

    I made this tonight…cooked the zucchini a little bit in the microwave. didnt have greek yogurt, used some sour cream instead…hubby doesnt like onions, so left them out…


    1. Avatar photo
      Gina @ Skinnytaste

      Little heirloom tomatoes, red, green, yellow and orange. Love the colors but you can use red if you like.

    2. i was wondering the same thing about the little yellow things:) Thanks for asking Jenny…..this salad is on my list for this week.

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    Charlyn Nolander

    Great combination of flavors. I also added 1/2 cup red & yellow chopped peppers and a 1/2 cup of sliced Spanish green olives. I was out of elbow macaroni so I used whole wheat fusilli which worked well.

  80. The photos make you want to gobble it up right off the screen! That salad looks so good. 🙂 It's going on my July 4 salad list.

  81. This sounds incredible! I better go get some Greek yogurt 🙂 Thanks for the great idea Gina!

    1. There is store-brand vegan "mayo" or you can make your own: your own]. Vegan "Greek yogurt" is also tofu based. Chocolate Covered Katie has a replication here:

  82. Will this keep overnight?
    I want to make this for my 4th of July BBQ the night before and BBQ is next day at 4p. 🙂

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      Gina @ Skinnytaste

      Yes it will, but it may need a little more mayo after sitting in the fridge. You'll have to test it out. Adding a little more will increase the points to 4, still not bad.

    2. Or you could mix up the veggies/pasta and the dressing seperately, then just toss them together before serving?

    3. A great way to keep it from drying out is to toss it in a tbsp of olive oil. That usually does the trick

  83. Gina typically uses Ronzoni Smart Taste pasta, if you look at her other recipes. I am going to try to think of an alternative veggie to zucchini.

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      Gina @ Skinnytaste

      I do, but sometimes I stray. You can absolutely use it here, or Dreamfields.

      What about cucumbers?

    2. I always put cucumbers in my pasta salad, I am going to make this one and replace the zucchini with them!

  84. Is there anything else you could add to keep this low in calories? I really do not like yogurt, mustard or low fat mayo. I have even tried the olive oil version and the taste is funky.

    1. Avatar photo
      Gina @ Skinnytaste

      You could make the Skinny Ranch dressing and use that instead. Or buy dome light ranch if you don't want to make it.

    2. If you dont like the creamy dressings, what about trying it with a bit of fat free Italian dressing?

    1. Avatar photo
      Gina @ Skinnytaste

      Room temperature. If you refrigerate it, it gets a little dry so I like to make it and eat it.

  85. Avatar photo

    what brand of elbows did you use? they look like they have lines in the macaroni that would hold onto the dressing which is good.

    1. Avatar photo
      Gina @ Skinnytaste

      It's Barilla, yes it has lines. Love their shapes. Of course one can use whole wheat, or low carb pasta as well.

  86. I am defintely making this this week! I have everything already at home. Sounds delish! Thanks! I made the warm corn salad last night with our tacos and it was excellent. My husband loved it and finished it off today. 🙂

  87. Avatar photo

    Oh Gina this looks great!!! I like that you stated its has a "Light creamy dressing"…

    I have all the ingredients here too!!!


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    Jill (Lady Lazarus)

    Oh man! My family reunion is this weekend and this would be perfect! You are awesome 🙂