Macaroni Dandy Salad Recipes

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MACARONI SALAD



Macaroni Salad image

Macaroni Salad is quick to throw together and so DELICIOUS! A versatile, fool-proof pasta salad with an incredible creamy dressing perfect to take to gatherings, Bbq's, lunches and dinners. Or serve as a popular side dish!

Provided by Karina

Categories     Salad

Time 25m

Number Of Ingredients 16

8 oz (250g) dry macaroni pasta
1/2 medium red bell pepper (capsicum), (seeded and finely chopped)
1/2 medium red onion, (finely diced)
1 small carrot, (peeled and shredded)
2 dill pickles, (finely chopped)
1/4 cup chopped celery
1 cup mayonnaise, ((S&W, Best Foods, Hellmann's, Japanese or any whole egg mayo))
1/4 cup sour cream
2 tablespoons white vinegar, ((adjust to taste))
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, (chopped)
1 tablespoon fresh chives
1 1/2 teaspoons sugar
1 teaspoon minced garlic
1 1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
  • While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
  • Mix DRESSING ingredients together in a small bowl.
  • Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
  • Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
  • Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

Nutrition Facts : Calories 403 kcal, Carbohydrate 34 g, Protein 6 g, Fat 27 g, SaturatedFat 4 g, Fiber 2 g, Sugar 4 g, ServingSize 1 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

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

MACARONI SALAD WITH LEMON AND HERBS



Macaroni Salad With Lemon and Herbs image

Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Provided by Alexa Weibel

Categories     pastas, salads and dressings, appetizer, side dish

Time 25m

Yield 10 cups

Number Of Ingredients 13

Kosher salt and freshly ground pepper
2/3 cup minced bread-and-butter pickles
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon granulated sugar
16 ounces elbow macaroni

Steps:

  • Bring a large pot of salted water to a boil over high.
  • While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
  • Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
  • Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

MACARONI SALAD



Macaroni Salad image

Macaroni salad, a cookout favorite, doesn't take much to be great - just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; the only time macaroni has to be served hot is when it's covered in mounds of cheese, like this Southern Macaroni and Cheese.

Provided by Millie Peartree

Categories     noodles, salads and dressings, side dish

Time 30m

Yield 8 to 10 servings (3 quarts)

Number Of Ingredients 13

Kosher salt
1 pound elbow noodles
2 celery ribs, finely diced
1 red bell pepper, finely diced
1/2 cup shredded carrots (from 1 medium carrot)
1/2 cup finely diced red onion
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup apple cider vinegar or white vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon or yellow mustard
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed

Steps:

  • Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
  • Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
  • Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
  • Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.

MACARONI DANDY SALAD



Macaroni Dandy Salad image

My mom has been making this salad for years. It is a lighter, more "summery" macaroni salad with a flavor that is quite different from that of traditional macaroni salad. Great for summer BBQs!

Provided by Manda

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked elbow macaroni
1/2 cup Miracle Whip
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon celery seed
salt and pepper, to taste
1 tomatoes, diced
1 cup diced celery
3 tablespoons chopped pimientos (optional)
3 tablespoons green peppers, chopped
salad greens (optional)

Steps:

  • Cook macaroni according to package directions.
  • Rinse with cold water, drain, and place in large bowl.
  • In small bowl, mix mayonnaise, lemon juice, sugar, celery seed, salt, and pepper.
  • Combine with macaroni and remaining ingredients.
  • Refrigerate at least 2 hours or until serving.
  • Serve on top of salad greens or from bowl.

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