Mama Mias Macaroni Salad Recipes

MOM'S BEST MACARONI SALAD

Mom's Best Macaroni Salad image

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories Salad Pasta Salad Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

Ingredients

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

MAMA MIA'S MACARONI SALAD

Mama Mia's Macaroni Salad image

This is a copy cat from The Shed in Ocean Springs, MS. I've not made this yet but it sounds good. Got it from a BBQ web site.

Provided by Bill2395

Categories Weeknight

Time 1h

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups of uncooked shell pasta
1 cup mayonnaise
1/2 cup sour cream
1/8 cup cider vinegar
1/8 cup sugar
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon Dijon mustard
1/2 bell pepper
1/2 red onion
1/4 shredded cheddar cheese

Steps:

Boil and drain pasta- set aside to cool to room temperature.
Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
Mix the sauce with the pasta.
Add in the chopped bell pepper, onion, and cheddar cheese.
Refrigerate and enjoy!

Nutrition Facts : Calories 499.2, Fat 26.2, SaturatedFat 6.3, Cholesterol 30.2, Sodium 1069.8, Carbohydrate 59.3, Fiber 2.3, Sugar 13.3, Protein 7.8

MAMMA MIA'S MACARONI SALAD RECIPE

Mamma Mia's Macaroni Salad Recipe image

Provided by KDCooks

Number Of Ingredients 13

Ingredients

2 cups of uncooked shell pasta
1 cup mayonnaise (light)
1/2 cup sour cream (light)
(1 TB) 1/8 cup cider vinegar
1/8 cup sugar
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon Dijon mustard
1/2 green bell pepper, chopped
1/2 red onion, chopped
1/4 cup shredded cheddar cheese

Steps:

1 Boil and drain pasta- set aside to cool to room temperature. 2 Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese. 3 Mix the sauce with the pasta. 4 Add in the chopped bell pepper, onion, and cheddar cheese. 5 Refrigerate and enjoy!

MAMA'S MACARONI SALAD

Mama's Macaroni Salad image

Easy and yummy cold pasta salad with a sweet dressing that reminds me of a poppy seed dressing. This has been handed down in my family for generations. Best made the day before to allow the pasta to absorb the dressing and the flavors blend. Hope you like it! PS This is also a great dressin for a sweet mayo slaw dressing.

Provided by Mamas Kitchen Hope

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces small shell pasta
1 bell pepper, diced
1 large tomatoes, diced
1 medium onion, diced
salt and pepper
1 cup mayonnaise, can use low fat
1/2 cup sugar
2 tablespoons cider vinegar

Steps:

Cook macaroni according to package directions using salted water.
Drain and rinse with cold water to remove the starchy water and cool the pasta quickly.
Shake the strained to remove as much water as possible from the pasta. You want it as dry as possible but not sticking together.
Place in large bowl and add the veggies. (This really is best and prettiest when the veggies are diced small.).
Mix all the dressing ingredients together- I usually put it in an empty jar with a tight fitting lid- like an old mayo jar- and shake-the kids like to do this part! (The dressing can be made ahead of time and stored in refrigerator).
Pour dressing over pasta and veggies and stir to thoroughly combine.
Refrigerate.
NOTE: Holidays: The red and green veggies look great at Christmastime!
BBQ's/Picnics: Place the bowl on top of a bowl filled with ice to keep it really cold.
You can use other veggies too- Great way to use up the garden goodies!

MINDY'S MACARONI SALAD

Mindy's Macaroni Salad image

I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!

Provided by TIMSGAL

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups dry small elbow macaroni
¾ cup chopped celery
¼ cup chopped sweet onion
1 (2 ounce) jar diced pimentos, drained
1 medium sweet gherkin pickle, diced
¾ cup creamy salad dressing
2 tablespoons prepared yellow mustard
3 tablespoons apple cider vinegar
⅓ cup white sugar
1 teaspoon salt
3 hard-cooked eggs, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 47 g, Cholesterol 116 mg, Fat 11.8 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 761.3 mg, Sugar 17.5 g

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