Macaroni Salad with Tomatoes

This lighter version of Macaroni Salad with tomatoes and black olives is the perfect side dish for any summer BBQ.

When the weather starts to warm up, you can find me outside, taking advantage of the sunshine. I especially love a good outdoor summer BBQ, and this creamy Macaroni Salad with Tomatoes is perfect for the occasion. It’ll definitely be a hit. Some other delicious macaroni salads that you should try are this Summer Macaroni Salad with Tomatoes and Zucchini, BLT Macaroni Salad, and Mayo-less Tuna Macaroni Salad.

This tomato macaroni salad recipe is my favorite way to make it. I use light mayonnaise and less of it than most recipes to cut calories. I don’t add any sugar, but I do add tomatoes, onions, and black olives for more nutrition. You can also use whole wheat pasta for more protein and fiber or gluten-free macaroni for a gluten-free salad.

Macaroni salad is great with any grilled meat topped with my homemade BBQ sauce. Some of my other favorite side dishes for BBQs are Lemon-Parsley Potato Foil Packets, Corn Tomato Avocado Salad, and Potato Salad with Apples.

This easy macaroni salad is excellent for parties. You can make it the day before to save time the day of your event. All you have to do is cook the pasta and then stir everything together. I usually mix the summer tomatoes in with the other ingredients in a bowl while the pasta cooks. The tomatoes release their juice and make the sauce creamy and saucy.

Should you rinse pasta before making macaroni salad?

Yes, it’s best to rinse hot pasta with cold water before making macaroni salad. Typically, if you’re eating your pasta cold, like in a pasta salad, you’ll want to rinse it with cold water right after it’s done cooking. The cold water stops the cooking process, cools off the pasta, and helps prevent the noodles from clumping together.

More Pasta Salad Recipes You’ll Love:

Macaroni Salad with Tomatoes

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

This lighter version of Macaroni Salad with tomatoes and black olives is the perfect side dish for any summer BBQ.

6 oz uncooked elbows, wheat or gluten-free
2 medium tomatoes, diced
1/4 red onion, finely chopped
1/4 cup Hellmann’s light mayonnaise
1 tbsp white vinegar
dash garlic powder
1 tsp oregano
2.5 oz sliced black olives
salt and pepper

Cook pasta in salted water according to package directions.
Drain and rinse under cold water.
In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well.
Add elbows and mix well.

Serving: 3/4 cup, Calories: 125kcal, Carbohydrates: 21.5g, Protein: 3.5g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 165.5mg, Fiber: 1.5g, Sugar: 0.5g