Pastamacaronisalad Recipes
MACARONI SALAD
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
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
SIMPLE MACARONI SALAD RECIPE WITHOUT MAYO.
This light and summery simple macaroni salad is delicious, flavorful, and mayonnaise free!
Provided by Kelly Roenicke
Categories Salad
Time 30m
Number Of Ingredients 15
Steps:
- Prepare the gluten free macaroni according to package directions. Once it's done cooking, drain in a colander and rinse with cold water to cool it down.
- Place the cooked macaroni, all the vegetables, and the tuna in a large bowl. Toss to combine.
- Combine the ingredients for the dressing in a bowl and whisk well. Pour over the macaroni salad and stir to coat. Refrigerate until ready to serve.
- If you are making this ahead of time, you can keep the salad and the dressing separate until right before serving time. This will prevent the pasta from soaking up all the dressing.
Nutrition Facts : Calories 290 kcal, Carbohydrate 30 g, Protein 7 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 168 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MACARONI SALAD
I was hesitant about posting this recipe - it's the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.
Provided by evelynathens
Categories Kid Friendly
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine dressing ingredients.
- Stir into remaining ingredients.
- Cover and chill.
Nutrition Facts : Calories 237.3, Fat 1.2, SaturatedFat 0.2, Sodium 651, Carbohydrate 47.6, Fiber 3.4, Sugar 4.6, Protein 8.4
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Estimated Reading Time 5 mins
- Bring large pot of water to the boil - 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.
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- Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
- To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
- When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.
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- Cook the elbow macaroni until al dente. You want them still firm. Immediately run the pasta under cold water so it isn't sticky and prevents it from over cooking. Drain well.
- In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.
- In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
- Pour the mixture over the pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving. Enjoy!
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From foodiecrush.com
- Cook the pasta in salted water according to the package directions, Drain in a colander and rinse under cold water until cooled. Shake the colander to toss the pasta, and drain for about 5 minutes, tossing occasionally.
- Transfer the drained pasta to a large bowl. Add the eggs, celery, red bell pepper, red onion and sweet pickles. In a small bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard; season with kosher salt and freshly ground black pepper. Add to the macaroni and toss until evenly coated. Season with more salt and pepper to taste then refrigerate for 1 hour before serving. Sprinkle with chopped parsley to add a little color if desired.
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- American Macaroni Salad — A five-star recipe with nearly 300 user reviews, Food Network Kitchen's quick-fix recipe is surprisingly healthy; the secret is using just a bit of mayonnaise and sour cream, and letting the naturally bold vinegar, dry mustard and fresh vegetables add plenty of flavor to this big-batch salad.
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From afamilyfeast.com
5/5 Estimated Reading Time 4 mins
- Bring a large pot of water to boil under high heat. Once boiling, salt the water with a teaspoon of kosher salt. Add the pasta and cook just to al dente – the pasta should be a little firm to the bite.
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- In a medium bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Whisk until well combined. Set aside.
- In a large pot, bring salty water to a boil. Prepare macaroni al dente (just until fork tender). Strain and run cold water over the pasta to shock it.
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- Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
- In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.
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