Macaroni & Tomato Salad

Aunt Bea

Aunt Bea

SF VIP
Location
Near Mount Pilot
I've been looking for a few inexpensive recipes to add to my summer rotation and this one seems to fit the bill.

I'll stick to the recipe the first time but I think you could use your imagination and add a variety of things like Italian seasoning, onion, garlic, sour cream, etc...

I think the leftovers would make a nice casserole with a little cheese mixed in and a crunchy topping baked until bubbly.

Macaroni & Tomato Salad​

By Emily Hill​

Ingredients​

  • 1 pound macaroni, cooked
  • 1 (32-ounce) can of petite diced tomatoes
  • mayonnaise
  • salt, to taste
  • black pepper , to taste

Directions​

Mix together the cooked macaroni noodles and the canned tomatoes. Add enough mayonnaise until the mixture looks pink. Season with salt and pepper to taste.
Store in a large jar in the refrigerator.
 

We eat something similar to this but treat it more as a soup; we eat it hot. Dump the cooked noodles into a pot with the tomatoes. Heat to low simmer. No mayonnaise.
Don’t drain the can tomatoes. Add whatever seasonings/ herbs you like.

But I can see where it’d make a good cold salad. It’s basically a pasta salad and could be dressed up however you like. I’d drain the can of tomatoes if making a cold dish.
 
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