Moms Awesome Macaroni Salad Enough To Feed A Crowd Recipes

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MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)



My Mom's Awesome Macaroni Salad (enough to feed a crowd!) image

This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

Provided by MHudson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

1 (16 ounce) package elbow macaroni
2 ½ cups mayonnaise
¼ cup white vinegar
1 ½ teaspoons seasoned salt, or to taste
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
2 (5 ounce) cans chunk light tuna in water, drained and flaked
2 (4 ounce) cans baby shrimp, drained
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
4 hard-boiled eggs, chopped
2 hard-boiled eggs, sliced
1 pinch paprika

Steps:

  • 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. Rinse macaroni with cold water until chilled; drain.
  • Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
  • Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 31.6 g, Cholesterol 162 mg, Fat 40.2 g, Fiber 1.5 g, Protein 18.4 g, SaturatedFat 6.5 g, Sodium 451.1 mg, Sugar 2.5 g

MOM'S AWESOME MACARONI SALAD- ENOUGH TO FEED A CROWD



Mom's Awesome Macaroni Salad- Enough to Feed a Crowd image

A twist on traditional macaroni salad that includes tuna, tiny shrimp, hard boiled eggs, and cucumber instead of celery. Delicious and even better the next day!

Provided by MHudson07

Categories     < 4 Hours

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
2 1/2 cups mayonnaise
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 (5 ounce) cans light chunk tuna in water, drained
2 (4 ounce) cans baby shrimp, drained
6 hard-boiled eggs, peeled (divided)
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
1/4 teaspoon paprika, for garnish

Steps:

  • Cook elbow macaroni per package directions; drain and rinse in cold water.
  • While the macaroni is cooking, chop the onion and seed and chop the cucumber.
  • In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.

Nutrition Facts : Calories 430.3, Fat 20.1, SaturatedFat 3.4, Cholesterol 152.9, Sodium 641.4, Carbohydrate 42.8, Fiber 1.5, Sugar 5.5, Protein 19.2

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