Homemade Cucumber Tomato Macaroni Salad

If you ask me, a good pasta salad is the hero of any summer gathering.

This cool and creamy side dish brings together tender macaroni with crisp cucumbers and juicy tomatoes. Fresh dill and parsley give it a garden-fresh taste that pairs perfectly with the tangy dressing.

The sauce is a simple mix of mayonnaise, sour cream, and cider vinegar with a touch of sweetness. Celery seed and mustard powder add just enough kick to keep things interesting.

It’s an easy recipe that works great for potlucks, picnics, or weeknight dinners when you want something refreshing.

What Kind of Noodles Should I Use?

For this macaroni salad, classic elbow macaroni is the traditional choice and works perfectly, but you can really use any small pasta shape you have on hand. Shells, rotini, or even bow ties will all hold onto that creamy dressing nicely and give you great flavor in every bite. If you’re looking for a healthier option, whole wheat pasta works just fine, though it will give you a slightly nuttier flavor and darker color. Just make sure whatever pasta you choose is cooked al dente – you don’t want mushy noodles in your salad, especially since they’ll continue to soften a bit as they sit in the dressing.

Options for Substitutions

This macaroni salad is pretty forgiving when it comes to swapping ingredients:

• Noodles: Elbow macaroni is classic, but you can use any short pasta like shells, rotini, or penne. Just cook according to package directions and make sure to rinse with cold water after draining.
• Mayonnaise: If you’re not a mayo fan, try using Greek yogurt for a lighter version, or go half mayo and half Greek yogurt for a nice middle ground. The texture will be slightly different but still tasty.
• Sour cream: Plain Greek yogurt works great here too, or you can use additional mayonnaise if that’s all you have on hand.
• Apple cider vinegar: White vinegar or white wine vinegar will give you that same tangy kick if you don’t have apple cider vinegar in your pantry.
• Dry mustard: You can substitute with 1 teaspoon of prepared yellow mustard or Dijon mustard. Just mix it in with the other wet ingredients.
• Vegetables: Feel free to add or swap veggies based on what you have – bell peppers, celery, or shredded carrots all work nicely in this salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with macaroni salad is adding the dressing while the pasta is still warm, which causes the mayonnaise to break down and creates a watery, separated mess – always let your cooked noodles cool completely before mixing.

Skipping the step of soaking the red onion in cold water is another common error that leads to an overpowering, harsh onion flavor instead of the mild bite you want in a pasta salad.

Don’t forget to season your pasta cooking water with salt, as unseasoned noodles will taste bland even with a flavorful dressing, and always taste and adjust the seasoning at the end since the flavors mellow as the salad chills.

For the best texture and flavor, make this salad at least two hours before serving so the noodles can absorb the dressing, and give it a quick stir before serving since the dressing tends to settle at the bottom.

What to Serve With Cucumber Tomato Macaroni Salad?

This macaroni salad is perfect for summer cookouts and pairs beautifully with just about anything you’d throw on the grill. I love serving it alongside grilled chicken, burgers, or hot dogs for an easy backyard meal that everyone enjoys. It also works great as a side dish for pulled pork sandwiches or barbecue ribs since the cool, creamy pasta balances out smoky flavors. For a lighter meal, you can serve it with grilled fish or shrimp skewers, and don’t forget some corn on the cob to round out your plate.

Storage Instructions

Store: This macaroni salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to give it a good stir before serving since the dressing can settle a bit.

Make Ahead: I love making this the night before a picnic or potluck. The flavors really come together as it sits, and the veggies stay nice and crisp. Just wait to add any extra salt and pepper until right before serving, since you can always adjust the seasoning then.

Refresh: If your salad seems a little dry after a day or two in the fridge, just stir in a tablespoon or two of mayo or sour cream to bring it back to life. The noodles tend to soak up the dressing over time, so this little trick works great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 14-18 g
• Fat: 55-65 g
• Carbohydrates: 88-102 g

Ingredients

For the salad:

• 2 cups elbow macaroni (cooked al dente)
• 1/3 cup red onion (finely diced)
• 2 tablespoons fresh parsley (chopped)
• 2/3 cup tomato (seeded and diced)
• 2/3 cup cucumber (peeled, seeded, and cubed)
• 1 tablespoon fresh dill (finely chopped)

For the dressing:

• 1/2 cup mayonnaise
• 1 teaspoon mustard powder
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seed

Step 1: Cook the Pasta and Prepare the Vegetables

• 2 cups elbow macaroni
• 2/3 cup cucumber
• 2/3 cup tomato
• 1/3 cup red onion
• 2 tablespoons fresh parsley
• 1 tablespoon fresh dill

Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside to cool slightly.

While the pasta cooks, prepare your vegetables: peel and seed the cucumber, then cut into small cubes; seed the tomatoes and dice them into similar-sized pieces; finely dice the red onion; and chop the fresh parsley and dill.

I like to seed both the cucumbers and tomatoes because it prevents the salad from becoming watery as it sits—this is especially important if you’re making it ahead of time.

Step 2: Make the Creamy Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cider vinegar
• 1 teaspoon mustard powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seed

In a separate bowl, whisk together the mayonnaise, sour cream, cider vinegar, mustard powder, and sugar until smooth and well combined.

Add the salt, black pepper, and celery seed, stirring until the spices are evenly distributed throughout the dressing.

Taste and adjust seasoning if needed—I often add a touch more vinegar if the salad feels too rich or an extra pinch of salt if the flavors seem muted.

Step 3: Combine and Chill

• cooked elbow macaroni from Step 1
• diced vegetables from Step 1
• creamy dressing from Step 2

In a large bowl, combine the cooled cooked pasta with the prepared vegetables from Step 1.

Pour the dressing from Step 2 over the top and gently fold everything together until all ingredients are evenly coated.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill completely.

Homemade Cucumber Tomato Macaroni Salad

Delicious Homemade Cucumber Tomato Macaroni Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

For the salad

• 2 cups elbow macaroni (cooked al dente)
• 1/3 cup red onion (finely diced)
• 2 tablespoons fresh parsley (chopped)
• 2/3 cup tomato (seeded and diced)
• 2/3 cup cucumber (peeled, seeded, and cubed)
• 1 tablespoon fresh dill (finely chopped)

For the dressing

• 1/2 cup mayonnaise
• 1 teaspoon mustard powder
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seed

Instructions

 

• Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain and set aside to cool slightly. While the pasta cooks, prepare your vegetables: peel and seed the cucumber, then cut into small cubes; seed the tomatoes and dice them into similar-sized pieces; finely dice the red onion; and chop the fresh parsley and dill. I like to seed both the cucumbers and tomatoes because it prevents the salad from becoming watery as it sits—this is especially important if you're making it ahead of time.
• In a separate bowl, whisk together the mayonnaise, sour cream, cider vinegar, mustard powder, and sugar until smooth and well combined. Add the salt, black pepper, and celery seed, stirring until the spices are evenly distributed throughout the dressing. Taste and adjust seasoning if needed—I often add a touch more vinegar if the salad feels too rich or an extra pinch of salt if the flavors seem muted.
• In a large bowl, combine the cooled cooked pasta with the prepared vegetables from Step 1. Pour the dressing from Step 2 over the top and gently fold everything together until all ingredients are evenly coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill completely.