Refreshing Summer Macaroni Salad with Tomatoes and Zucchini

Macaroni Salad with Tomatoes and Zucchini is an ideal summer pasta salad—bright, crunchy and tossed in a light, creamy dressing. This easy recipe highlights fresh tomatoes and tender zucchini, balanced with a tangy dressing that includes a touch of Greek yogurt for extra creaminess without heaviness. It’s perfect for barbecues, potlucks, picnics, or any warm-weather gathering.

Macaroni Salad with Tomatoes and Zucchini

This macaroni salad makes a generous batch—great for large gatherings or holiday cookouts. If you’re serving a smaller group, the recipe halves easily. Use fresh summer tomatoes and young zucchini for the best flavor and texture. The dressing is simple: light mayonnaise, red wine vinegar, Greek yogurt, Dijon mustard and a few herbs and seasonings. Once tossed with cooked elbow pasta, the salad is refreshing, colorful and satisfying.

Tips: Cook the pasta just until al dente and rinse under cold water to stop cooking and cool the pasta quickly. If you prefer firmer zucchini, sauté it briefly or salt and drain it before adding. For extra herb flavor, add chopped fresh basil or parsley just before serving. Taste the dressing and adjust vinegar, mustard or salt and pepper to suit your palate.

What to Serve with Summer Macaroni Salad

• Burgers – beef, turkey, or salmon burgers pair wonderfully with this salad.
• Grilled Chicken – grilled or air-fried chicken breast or thighs make a hearty main.
• Steak – grilled steaks are a classic match for a chilled pasta salad at cookouts.
• More Side Dishes – round out a summer spread with a green salad, potato salad or grilled corn.

More Pasta Salad Recipes

• Summer Pasta Salad with Baby Greens
• Greek Pasta Salad
• Macaroni Salad with Tomatoes
• Shrimp Tortellini Salad
• Summer Cavatelli with Corn, Tomatoes and Zucchini

Summer Macaroni Salad with Tomatoes and Zucchini

Bright, simple and made with summer produce, this macaroni salad combines halved grape tomatoes and sliced zucchini with elbow pasta in a light, creamy dressing. It serves a crowd, stores well in the refrigerator and tastes even better after the flavors meld for a few hours.

Ingredients

• 16 oz uncooked elbow pasta
• 4 cups grape tomatoes, halved
• 2 cups zucchini (about 1 small), sliced and quartered
• 1/2 cup red onion, finely chopped
• 7 tbsp light mayonnaise
• 2 1/2 tbsp red wine vinegar
• 2 tbsp fat-free Greek yogurt
• 2 tsp Dijon mustard
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the elbow pasta according to package directions until just al dente. Drain and rinse under cold water to cool and stop the cooking process. Drain well.
2. In a medium bowl, whisk together the light mayonnaise, red wine vinegar, Greek yogurt, Dijon mustard, oregano and garlic powder until smooth. Season the dressing with salt and pepper to taste.
3. In a large bowl, combine the cooled pasta, halved grape tomatoes (include any juice), chopped red onion and sliced zucchini. Pour the dressing over the salad and toss gently to coat evenly.
4. Taste and adjust seasoning with additional salt, pepper or a splash of vinegar if desired. Refrigerate for at least 30 minutes to let flavors meld; the salad can be made several hours ahead.
5. Before serving, give the salad another gentle toss and, if desired, garnish with fresh herbs like basil or parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 48 hours.

Final Note

If you make this macaroni salad, try small variations like adding chopped bell pepper, cucumber or a handful of fresh herbs. It’s versatile, easy to scale and a dependable favorite at any summer table. If you enjoyed the recipe, please consider leaving a comment or rating to share how you adapted it for your kitchen.