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This is a great salad but a little different since the dressing is sweet and sour. We really like this for a change from the usual garden salad. You can use your imagination and add other veggies, too.1 1/2 cups uncooked elbow macaroni, cooked according to package directions for salad pasta 1 cup celery, chopped 1/2 cup green pepper, chopped 1 cup cucumber, peeled and chopped 2 or 3 large tomatoes, chopped (could use cherry tomatoes) 1/4 cup green onion, chopped (could use regular onion) Salt & Pepper to taste Prepare pasta according to package directions for salad. In a large salad bowl add pasta and remaining ingredients. Toss with dressing. Refrigerate for several hours or overnight. Makes about 8 to 10 servings and keeps several days in the refrigerator. Enjoy! Dressing: 1/2 cup sugar 1/3 cup apple cider vinegar 1 teaspoon dried basil 1/2 teaspoon minced garlic Combine ingredients in a saucepan and cook on low heat on top of the stove until sugar dissolves. Pour over salad. You may also like: Spicy Tuna Pasta Salad Ham and Bean Pasta Salad Kitchen Sink Salad © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.