Sweet and Tangy Summer Macaroni Salad

2 cups elbow macaroni

2 ripe tomatoes, chopped

½ green bell pepper, seeded and chopped

¼ cucumber, chopped

1 green onion, chopped

⅔ cup white sugar

½ cup vegetable oil

⅓ cup ketchup

¼ cup vinegar

1 teaspoon salt

1 teaspoon paprika

¼ teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled.

Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.

Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.