Total Time
Prep 20 mins
Cook 7 mins

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.

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.


Most Helpful

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.

mom24boys September 07, 2009

This was excellent! I loved the different dressing. I also loved the fact that you make it a day ahead of time and the dressing doesn't soak into the pasta making the salad too dry. This always seems to happen with mayo based dressings. A word to the wise, this dressing is very oily - doesn't work well with paper plates. I can't wait to make it again. Next time I am going to use bigger chunks of cucumbers and add some broccoli and cheese - maybe I'll try grape tomatoes next time... Thanks so much for posting this recipe - very versatile!

momofallboys April 25, 2004

This was a different salad and was easy to make. It was a little tart for my taste but I liked that it didn't have mayo. Thanks for the recipe.

Jazze22 August 06, 2009

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