Orange Zested Macaroni Pasta Salad Recipes

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GRECIAN-INSPIRED MACARONI SALAD



Grecian-Inspired Macaroni Salad image

I love all Grecian flavors and tried adding them to a macaroni salad. Toss in whatever olives you can find; personally, I love kalamata olives. -Brigette Schroeder, Yorkville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 13

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 teaspoons sugar
2 teaspoons dried oregano
2 teaspoons grated lemon zest
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese
1/2 cup chopped peeled cucumber
1/2 cup sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup Greek olives, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 257 calories, Fat 20g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 313mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE ZESTED MACARONI PASTA SALAD



Orange Zested Macaroni Pasta Salad image

Simple to put together with a gourmet finish. An interesting twist on a Southern favorite. My own creation.

Provided by archimageiros

Categories     Lunch/Snacks

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 cups cooked macaroni or 4 cups other pastas
1/2 orange, zest and juice of
1 cup mayonnaise
1/2 onion, diced very fine
2 -4 tablespoons chopped fresh flat-leaf Italian parsley, to taste
1/2 red bell pepper, diced (optional)
2 scallions, diced (optional)
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional)
black pepper
1 dash salt

Steps:

  • Combine ingredients. Best with lots of black pepper, in my opinion.
  • Orange flavor will get stronger as it sits in the fridge. Zesting all the peel from the 1/2 orange will make the orange flavor rather strong, especially if you plan to refrigerate before serving.
  • If you don't have a zester, crosshatch an area of orange peel with light cuts from a sharp knife, then "shave" the pieces off. It's very easy and with heavy crosshatching yields results comparable to using a good zester.

Nutrition Facts : Calories 454.8, Fat 20.9, SaturatedFat 3.1, Cholesterol 15.3, Sodium 459.5, Carbohydrate 58.7, Fiber 3.1, Sugar 6.6, Protein 8.7

MEDITERRANEAN VINAIGRETTE FOR PASTA SALAD



Mediterranean Vinaigrette for Pasta Salad image

Provided by Geoffrey Zakarian

Categories     condiment

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 10

1/2 cup tahini
1/2 cup olive oil
1/2 cup kalamata olives, minced
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon fresh thyme leaves
1 orange, zested
Kosher salt and freshly ground black pepper

Steps:

  • Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.

CAPRESE MACARONI SALAD



Caprese Macaroni Salad image

When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 7 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
1 tablespoon Italian salad dressing mix
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 pint cherry tomatoes, halved
1 cup fresh mozzarella cheese pearls
1/4 cup fresh basil leaves, slivered
2 tablespoons grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.

Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

ORANGE CHICKEN PASTA SALAD



Orange Chicken Pasta Salad image

Dining alone? Try this colorful salad from Mary Lewis of Norman, Oklahoma. Refreshing mandarin oranges and a creamy citrus dressing complement tender cubes of chicken, pasta spirals, veggies and sliced red grapes. Truly, it's an entree in itself!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 10

1/2 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1/4 cup mandarin oranges
1/4 cup chopped cucumber
1/4 cup halved seedless red grapes
1 green onion, sliced
ORANGE VINAIGRETTE:
3 tablespoons orange juice concentrate
1 tablespoon white vinegar
1 tablespoon olive oil

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, chicken, oranges, cucumber, grapes and onion. , In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 529 calories, Fat 17g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 52mg sodium, Carbohydrate 67g carbohydrate (35g sugars, Fiber 2g fiber), Protein 28g protein.

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.

MIDDLE EASTERN-INSPIRED MACARONI SALAD



Middle Eastern-Inspired Macaroni Salad image

This creamy, tangy macaroni salad is inspired by the many wonderful flavors of the Middle East. The za'atar seasoning gives it an earthy (and delicious!) taste. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/2 pound ground lamb
1 cup mayonnaise
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup chopped onion
1 to 2 teaspoons za'atar seasoning
Optional toppings: plain yogurt and lemon zest

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.

Nutrition Facts : Calories 361 calories, Fat 25g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 329mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

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