Award Winning Macaroni Salad Recipes

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AMERICAN MACARONI SALAD



American Macaroni Salad image

Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

  • In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

MACARONI SALAD



Macaroni Salad image

I was hesitant about posting this recipe - it's the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.

Provided by evelynathens

Categories     Kid Friendly

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion

Steps:

  • Combine dressing ingredients.
  • Stir into remaining ingredients.
  • Cover and chill.

Nutrition Facts : Calories 237.3, Fat 1.2, SaturatedFat 0.2, Sodium 651, Carbohydrate 47.6, Fiber 3.4, Sugar 4.6, Protein 8.4

PIONEER WOMAN'S BEST MACARONI SALAD EVER



Pioneer Woman's Best Macaroni Salad Ever image

From the Pioneer Woman. Feel free to add more or less sugar, salt and pepper to the dressing. Also add more of olives, onions, pickles or peppers, however much you like. You can also use canned pimentos in place of the red peppers.

Provided by linguinelisa

Categories     Potluck

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups macaroni
3 whole roasted red peppers, chopped
1/2 cup diced sweet and spicy pickle
1/2 cup black olives, chopped fine
3 whole green onions, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar or 1 tablespoon distilled vinegar
3 teaspoons sugar
1/4 teaspoon salt
plenty fresh ground black pepper
1/4 cup milk
splash pickle juice

Steps:

  • Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
  • Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
  • In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
  • Refrigerate for at least two hours before serving.

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHERN MACARONI SALAD RECIPE



Southern Macaroni Salad Recipe image

Macaroni Pasta Salad is an old Southern classic recipe. Great for home, picnics, potluck dinners, any old place. Can be prepared a day or two ahead of time if needed and travels well. Best if served chilled.

Provided by Steve Gordon

Categories     Side Dish

Time 20m

Number Of Ingredients 10

1 8oz. package Elbow Macaroni, cooked and drained.
1 cup Duke's Mayonnaise
2 Tablespoon Apple Cider Vinegar
1 Tablespoon prepared Mustard
1 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Celery, sliced
1/2 cup Green or Red Sweet Pepper, chopped
1/4 cup Onion, chopped

Steps:

  • Prepare macaroni pasta according to package directions.
  • Drain pasta, set aside.
  • Place Dukes mayonnaise In a large mixing bowl.
  • Add vinegar.
  • Add mustard.
  • Add sugar.
  • Add salt.
  • Add black pepper.
  • Mix together well.
  • Add the drained pasta.
  • Add celery.
  • Add peppers.
  • Add onion.
  • Toss everything to coat well.
  • Cover bowl. Refrigerate for 2 or more hours to chill.
  • Enjoy!

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  • In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

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