French Macaroni Salad

READY IN: 27mins
Recipe by Jan in Lanark

I went through many of the recipes posted and didn't see one quite like this- a french type dressing rather than the usual mayo base. Should be made ahead of time- my sister in law shared this one with me and we love it. I often use tri-colured pasta to make it even prettier.Of course, you can vary the types and amounts of vegetables used.

Top Review by mom24boys

I only gave 4 stars, not because there was something wrong, but because I reserve a 5 star review for those recipes that are a real knock-out. This salad was a great change from the mayo-type or Italian-type. It had a lovely freshness and really showcased the garden-fresh veggies. I followed the recipe fairly closely. Here are the particulars: I used elbow macaroni (only cuz that is what I had but after tasting it, I think it is the right size and texture for this recipe). For tomatoes I used some heirlooms - a yellow, 2 purple Roma and a large red type. I think it could have had more and I also think momofallboys (aren't we boy-moms special?) is right: grape or cherry tomatoes cut in half would be excellent. I used 2 green onions but I think a red onion would be even better! I used 1/2c cucumber as called for but wished for more when eating. I think about 1c would be a good balance. For the dressing, I cut the sugar to 1/2c figuring I could add more later if needed but it was just right. I'm thinking the addition of some diced cooked chicken would make this a welcome one-dish summer meal on a hot day.

Ingredients Nutrition


  1. Cook macaroni in boiling salted water until al denté.
  2. Mix macaroni and vegetables.
  3. Mix dressing and pour over salad.
  4. Refrigerate a day ahead if possible, stir and serve.

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