Red Macaroni Salad Recipes

THE BEST MACARONI SALAD EVER

The Best Macaroni Salad Ever image

This macaroni salad recipe is creamy but still light, sweet but tangy, and has a wonderful mix of flavor, spice, and texture. And you can make it fast, in less than 30 minutes!

Time 25m

Yield 12 servings

Number Of Ingredients 12

Ingredients

4 c. elbow macaroni
1/2 c. mayonnaise
1 tbsp. red wine or distilled vinegar
3 tsp. sugar, more or less to taste
1/4 tsp. salt, more to taste
Plenty of black pepper
1/4 c. milk (more if needed)
Splash of pickle juice, more to taste
3 whole roasted red peppers, more to taste (can also use pimentos)
1/2 c. black olives, finely chopped
6 sweet/spicy pickle slices, diced (about 1/2 cup diced)
3 green onions, sliced (white and dark green parts)

Steps:

Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

RED, WHITE AND BLUEBERRY PASTA SALAD

Red, White and Blueberry Pasta Salad image

Try this delicious and festive take on a summer pasta salad!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
Water and vegetable oil called for salad mix box
1 cup diced red bell pepper
1 cup blueberries
1/3 cup crumbled feta cheese

Steps:

Make pasta salad as directed on box.
Stir in bell pepper and blueberries. Sprinkle with feta cheese. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 4 g, TransFat 0 g

"RED" MACARONI SALAD

This is not your usual macaroni salad....there is no Miracle Whip in this. When i first saw it i was a little put off because of the looks of it, but was sooo surprised when i tasted it!!Glad i did! Tasty & a nice change.(I put 1 day for cook time as this is best made ahead of time,i am guessing on servings also as it depends on the appetites and the venue!)

Provided by Rhonda J

Categories Low Cholesterol

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) box elbow macaroni, cooked,drained & cooled
1 green pepper, diced small
1 onion, diced
3 -4 stalks celery, sliced small (up to one cup can be used)
1 cup fresh tomato, diced
1 cup cucumber, diced
1 cup oil
3/4 cup brown sugar
1/2 cup lemon juice
3/4 cup ketchup

Steps:

In large mixing bowl, combine your macaroni& diced veggies.
(first 6 ingredients.) In another bowl, combine sauce ingredients, blending well.
(or combine them in a covered container and shake well.) Pour sauce over the macaroni& vegetables.
Mix well& chill.
This can be made up to a day before for fullest flavour.
Great for a BBQ!
May be kept 3-4 days in refrigerator.

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