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 without tons of fat and calories? Look no further!

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 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. Because there are so many wonderful vegetables in this salad, the portions are a decent size and pairs perfectly with any grilled meats and burgers.

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 as I did here.

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

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Macaroni Salad with Tomatoes and Zucchini is the perfect summer pasta salad loaded with fresh summer vegetables tossed in a light creamy dressing.
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4.93 from 14 votes
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Summer Macaroni Salad with Tomatoes and Zucchini

3
3
3
SP
115 Cals 3.5 Protein 23 Carbs 2 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 16 servings
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.

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.

Nutrition

Serving: 1cup, Calories: 115kcal, Carbohydrates: 23g, Protein: 3.5g, Fat: 2g, Sodium: 77mg, Fiber: 3.5g, Sugar: 1g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3
Keywords: Macaroni Salad, Macaroni salad with tomatoes and zucchini, pasta salad with tomatoes and zucchini

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195 comments

  1. Thanks!

  2. Just made it for the first time. Yummy and only 115 calories per cup! Guilt free macaroni salad!

  3. 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!!!

  4. Do you use the zucchini raw or steamed?

  5. 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!

  6. Can I useany other vinegar for this recipe or does it have to be red wine

  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. 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. This was delicious and satisfied my craving for macaroni salad. Super easy too!

  11. Omg, all I can say is…Yum!!!

  12. 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!

  13. 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!

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

  15. 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!

  16. So easy and flavorful. Will make again for sure 

  17. 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.

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

  19. 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!

  20. How long is this good for in frig? I was curious about how long leftovers are good for?

  21. Do you cook the zucchini or put it in the pasta salad raw?

  22. 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).

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

  24. 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!

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

  26. 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?

  27. How about white wine vinegar instead of red?

  28. How many more points if you add hard boiled eggs? 

  29. 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! 

  30. This is one of my family’s favorite recipes. We add green peppers too and it’s delish! 🙂

  31. 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.

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

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

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

  35. This was very good! I replaced the tomatoes with chopped carrots and still tasty. Thanks!

  36. 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

  37. 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?

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

  39. 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.

  40. Good article! We will be linking to this particularly great content
    on our site. Keep up the good writing.

  41. 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!!

  42. 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.

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

  44. Our favorite summer salad as a side dish for a bbq. My family love it!

  45. 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.

  46. 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.

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

  48. 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?

  49. 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.

  50. 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!!

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

  52. 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

  53. 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.

  54. 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!

  55. 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.

    PamF

  56. I had this for dinner tonight and it was an absolute delight!

  57. Made this tonight. It was a hit. Subbed cucumber, loved it. Thanks for the delish recipe.

  58. 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!

  59. 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.

  60. 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!

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

  62. 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!

  63. 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. 😉

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

  65. Brought this to a July 4th BBQ yesterday and it was a huge hit! Thanks!

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

  67. 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!

  68. 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!

  69. Making this for a 4th of July picnic tonight! So excited to be able to eat pasta salad on WW!

  70. 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!!

  71. Just made this for tomorrow! Snuck a taste and Wow-za! Amazing!

  72. 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.

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

    • 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.

    • 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.

  73. 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)?

  74. 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!

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

  76. Can't wait to make this!!! Yum!

  77. 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!

  78. So delicious! I used cucumber instead of zucchini. Very refreshing

  79. 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. 🙂

  80. Made this tonight with grilled pork tenderloin, sooo good! Thanks Gina!!

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

  82. 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!

  83. 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!!!

  84. 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!

  85. 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!

  86. Do you cook the zucchini first?

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

  88. This looks just like my mom's macaroni salad – only healthier. I love it! 🙂

  89. 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! 😀

  90. This looks delicious! I Can't wait to make it for my family this weekend.

  91. I have NEVER made anything off of this site that tastes bad! Once again, you made an awesome dish!!

  92. 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.

  93. 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!

  94. Hi Gina, I am not a fan of zucchini, how about cucumber? Do you think that would work?

  95. I think I will add chicken to make this a nice summer meal.

  96. 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!

  97. 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.

  98. Looks delicious! Thank you!

  99. 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!!

  100. Gina, do you think adding some shrimp to this recipe would work well?

  101. 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.

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

  103. Great salad to take on a summer picnic!

  104. I LOVE your baby red potato salad, so I can't wait to try this!

  105. It's 7:30 in the morning and my mouth is watering over this. I can't wait to try it!!

  106. Can't wait to try this recipe! I'm so glad I found Skinnytaste!

  107. Looks great Gina – do we use uncooked zucchini?

  108. I halved the recipe and still have leftovers. YUM!!!

  109. I love all the colours from the mixed tomatoes. This looks fabulous!

  110. I wonder how tuna or salmon would taste in this for a quick lunch?

  111. 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! 🙂

  112. Just made this! Super tasty… having it with some grilled salmon! YUM YUM 🙂

  113. This looks so yummy!

  114. This looks so fresh and I bet it's really tasty!

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

  116. 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…

    IT WAS FABULOUS!!!

  117. Such a classic! I bet it's even better the next day.

  118. Is it 3+ points with the pasta?

  119. yellow tomatoes

  120. This looks so good! What are the yellow things in the picture, though? Tomatoes?

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

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

  121. I despise pasta salad, but THIS I will HAVE to try!!! Yummmm. Thanks Gina!

  122. Is the amount of oregano listed for fresh or dried?

  123. yum!!!!Perfect for summer..
    I love this idea. Thanks for sharing… Kisses Gina

  124. Is the amount of oregano listed for fresh or dried? I know it usually makes a difference.

  125. This is exactly what I've been looking for for the 4th of July! Thank you!

  126. 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.

  127. 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.

  128. This sounds incredible! I better go get some Greek yogurt 🙂 Thanks for the great idea Gina!
    paulasplate.blogspot.com

  129. Any suggestion to making it dairy/egg free (without adding mayo)?

    • Are you thinking that adding mayo would make it egg free? Mayo has eggs in it…

    • There is store-brand vegan "mayo" or you can make your own: http://vegetarian.about.com/od/saucesdipsspreads/r/veganmayo.htmmake your own]. Vegan "Greek yogurt" is also tofu based. Chocolate Covered Katie has a replication here: http://chocolatecoveredkatie.com/2010/01/22/like-eating-a-bowl-of-whipped-cream/.

    • Isn't there a Vegan-aisse? I think I saw it in Fitness Magazine this month.

    • Trader Joes carries a good Veganaise, I think.

    • You did it again! Awesome! I used whole wheat bowtie pasta. You rock!

  130. Dee-licious! 🙂 Perfect for cookout season!

  131. This looks delicious!! Perfect recipe for summer!

    http://allthingsalisamarie.blogspot.com

  132. 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. 🙂

    • 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.

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

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

  133. 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.

  134. 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.

  135. I came on looking for a side for tonight's dinner, and I found it!

  136. Do you serve hot or cold?

  137. 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.

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

  138. 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. 🙂

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

    I have all the ingredients here too!!!

    Thanks.
    Diane

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