Classic Old Fashioned Macaroni Salad Recipe 465

OLD FASHIONED MACARONI SALAD

Steps:

• Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

CLASSIC MACARONI SALAD

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.

CLASSIC MACARONI SALAD

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.

CLASSIC OLD FASHIONED MACARONI SALAD RECIPE - (4.6/5)

Steps:

• In a large serving bowl, whisk together the dressing ingredients; set aside. Cook pasta in well salted water until al dente according to package directions. Drain, rinse and drizzle with olive oil; add to serving bowl. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Taste, add salt and pepper, taste and adjust as needed. Refrigerate before serving for at least 2 hours, or overnight, if possible; toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed. Cook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Top with cooked, crumbled bacon and chopped fresh parsley. Can also serve on individual chilled salad plates dressed with lettuce leaves or shredded lettuce, with a garnish of crumbled egg and cooked bacon. Variation: Add 2 cups of cooked chicken (canned okay), 1-1/2 cups of cubed ham, 2 cups of small, cooked shrimp, drained, canned salmon alone, or in combination with, 2 cans of tuna, well drained, or just use the tuna alone.