This is the BEST Macaroni Salad made with tomatoes and black olives, and a simple creamy mayo-based dressing, a perfect summer side dish!
Ingredients
- 6 oz uncooked elbows, wheat or gluten-free
- 2 ripe medium tomatoes, diced
- 1/4 red onion, or white, finely chopped
- 1/4 cup Hellmann's light mayonnaise
- 1 tbsp white vinegar
- 1/4 teaspoon garlic powder
- 1 tsp dried oregano
- 2.5 oz can sliced black olives
- kosher salt and black pepper, to taste
Directions
- Bring a large pot of generously salted water to a boil. Add the macaroni and cook according to package directions.
- Drain and rinse under cold water.
- Meanwhile, in a large bowl, combine mayonnaise, vinegar, tomatoes (and all of the juice from the tomatoes), olives, onion, garlic powder, oregano salt and pepper. Mix well.
- tomatoes, black plives and red onion in a bowl
- When the pasta is done, mix it in and serve right away room temperature or chilled.
