Modern Macaroni Salad Recipes
CREAMY MACARONI SALAD
I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.
Provided by Mandy Franke
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
- 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 macaroni under cold water until cooled.
- Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.
Nutrition Facts : Calories 341 calories, Carbohydrate 24 g, Cholesterol 18 mg, Fat 25.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 377.4 mg, Sugar 3.1 g
MODERN MACARONI SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Celery Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.
- Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.
AMISH MACARONI SALAD (NO MAYO, GLUTEN FREE)
This gluten free macaroni salad with Amish Dressing (and no mayo!) is a classic recipe that's a perfect side dish salad for your next potluck, bbq, or party. This no mayo macaroni salad recipe is loaded with fresh vegetables and has a thick, sweet, and creamy dressing.
Provided by The Herbeevore
Categories Appetizer Pasta Salad Side Dish
Time 25m
Number Of Ingredients 14
Steps:
- Cook macaroni according to package instructions. Drain, and set aside in a large bowl to cool.
- In a saucepan, add the egg, sugar, flour, water, vinegar, salt, pepper, and butter. Whisk together and cook over low heat until the dressing begins to thicken.
- Add the carrots, celery, onion, and peas to the macaroni. Mix well.
- Once dressing has cooled, pour over the cooled macaroni noodles and vegetables. Toss well to coat the noodles and vegetables in the dressing. Top with fresh chopped parsley and enjoy!
Nutrition Facts : Calories 125 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 80 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MODERN AMERCIAN MACARONI SALAD
I watched diners drive-ins and dives and the once show had a wonderful looking pasta salad called Mama's Mac Salad that I just had to try and recreate, so here is my version! I used bow tie because that is what I had in the cupboard, the true Mama's salad uses shells, but use what you want or have on hand. The box said 6 servings- but once everything was cooked and mixed together it looked like more so I am guessing on the servings being 8.
Provided by Shawn C
Categories < 30 Mins
Time 27m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil pasta for 12 minutes in salted water drain well and let cool while you mix up the "juice" for the salad and cut up vegetables.
- Whisk together mayonnaise, sour cream, vinegar, mustard and spices in the largest bowl you have- you will need it!
- Taste and adjust salt etc to your taste.
- Throw in onion, bell pepper, cool pasta and cheese. Toss a lot to coat completely and mix everything around, taste again and sprinkle any additional spice you might want to add mixing well after each addition.
- Place in a sealed plastic container and refrigerate several hours before serving.
Nutrition Facts : Calories 437, Fat 24.2, SaturatedFat 9.8, Cholesterol 79.6, Sodium 724.5, Carbohydrate 41.3, Fiber 1.8, Sugar 4.6, Protein 14.2
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- Boil a large pot of water, peel and cube the celeriac in to big chunks, and boil for about 30 minutes, until the root is soft.
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- Now, take your celeriac chunks, add them to a food processor, along with the other sauce ingredients. Blend until you get a smooth puree.
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- Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.
- Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.
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- Place the chopped tomatoes, capers, garlic, olive oil and basil in a large bowl. Add salt and pepper to taste. Let marinate for at least an hour.
- Cook the pasta. Bring a large pot of water to boil. Generously salt the water and cook the pasta to al dente. About 1 minute less than the package directions. Drain and add to bowl of tomatoes. Let pasta salad sit at room temperature for at least another hour, if not more. Pasta will soak up the juices.
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- In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours.
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- Once pasta is al dente, drain water and rinse pasta in cold water. Allow noodles to drain thoroughly and then toss pasta in a little olive oil. This will keep pasta from clumping and becoming dry.
- In a small mixing bowl combine mayo, sugar, white vinegar, sweet relish, mustard, salt and pepper and whisk until combined.
- Add macaroni, chopped onion, bell pepper, celery, and dressing to a large mixing bowl and toss ingredients to coat well. Sprinkle with paprika if desired.
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