Ingredients
- 8 oz elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup chopped romaine or iceberg lettuce
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain and let cool completely.
- In a large bowl, whisk together mayonnaise, lemon juice (or vinegar), garlic powder, salt, and black pepper until smooth.
- Add cooled macaroni, cherry tomatoes, and chopped lettuce to the bowl.
- Gently toss until all ingredients are evenly coated in the dressing.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- Add lettuce just before serving to keep it crisp.
- Stir in a spoonful of mayo if the salad thickens in the fridge.
- Substitute part of the mayo with Greek yogurt for a lighter option.
- Try adding avocado, green onions, cucumber, or smoked paprika for variety.
- Serve cold; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Boil
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
