A refreshing and creamy macaroni salad with a hint of garden freshness.
Cook the elbow macaroni in a large pot of boiling water until tender.
Add a pinch of salt to the boiling water for extra flavor.
Drain the cooked macaroni and rinse it under cold water to cool.
Rinsing with cold water stops the cooking process and prevents sticking.
Chop the cucumber, tomatoes, and onion into bite-sized pieces.
Use a sharp knife for clean cuts and uniform pieces.
In a mixing bowl, combine the mayonnaise and creamy salad dressing.
Whisk the dressing until smooth for an even coating.
Combine the macaroni, vegetables, and dressing in a large bowl. Mix well.
Ensure all ingredients are evenly coated with the dressing.
Chill the salad in the refrigerator for at least 2 hours before serving.
Chilling enhances the flavors and makes the salad refreshing.
