Sweetvegemacaronisalad Recipes

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AMAZING SWEET MACARONI SALAD



Amazing Sweet Macaroni Salad image

This sweet, creamy and delicious macaroni salad will be a hit at your next carry-in or BBQ!

Provided by Crissy Page

Categories     Sides

Time 30m

Number Of Ingredients 8

1 box (16 oz.) elbow macaroni
¼ cup carrot, grated
2 cups real mayonnaise
1 (14oz) can sweetened condensed milk
¼ cup white sugar
1/2 cup white vinegar
¼ teaspoon salt
1 cup cheddar cheese, cubed small

Steps:

  • Boil pasta in salted water to al dente or desired tenderness according to the directions on the package. Drain and rinse with cool water then set aside.
  • In a large bowl mix the remaining ingredients until well blended. Add the pasta and stir until pasta is well coated. Cover and refrigerate 2 hours before serving.

MOM'S MACARONI SALAD



Mom's Macaroni Salad image

I love this recipe...although I personally leave out the onion. This is a great summertime pasta salad and is super easy to make. You can easily alter any of the ingredients to your taste likings...as this is just a general recipe to follow. Make it yours!

Provided by JillQH

Categories     Low Cholesterol

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups uncooked macaroni
1 large cucumber, peeled, diced
1 large tomatoes, diced, drained of excess water
1 small onion, diced
1 tablespoon margarine
2 tablespoons sugar
2 tablespoons vinegar
1 cup mayonnaise

Steps:

  • Cook macaroni until al dente.
  • Add margarine to macaroni.
  • Mix all other ingredients together and lightly salt.
  • Add to macaroni and mix.
  • You can serve it warm or refridgerated!
  • **Hint** if you find your tomatoes have a lot of juices, you can remove the excess water from those before mixing with other ingredients. This will keep the macaroni salad from getting extra soggy.

Nutrition Facts : Calories 167.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 5.1, Sodium 152.7, Carbohydrate 21.9, Fiber 0.9, Sugar 4.7, Protein 2.8

MACARONI SALAD



Macaroni Salad image

It is so delicious, we have it at all our parties, family gatherings and everyone ask me to make it for their parties, My grandma use to make it for us when we I was little and now I love to make and eat it.

Provided by Gloria 3

Categories     < 60 Mins

Time 40m

Yield 10-15 serving(s)

Number Of Ingredients 8

1 lb salad macaroni
1 cup black olives, chopped
5 dill pickles
1 stalk green onion
3 celery ribs
6 eggs
1 1/2 cups mayonnaise
1/2 teaspoon seasoning salt

Steps:

  • Boil macaroni and eggs.
  • once macaroni comes to a boil drain it and rinse with cold water, put in your bowl,.
  • cut pickles into small cubes,.
  • cut celery finely chopped.
  • cut chives about a 1/2 an inch (not the onion only chives),
  • once eggs are done run cold water over them peel them and cut into small pieces or break it up with your hands over the bowl not to small or too big a little on the medium side,.
  • add all ingredients together with mayo and seasoning salt.
  • mix evenly
  • cover and put in the refrigerator to chill for about 15-20 min then serve.

Nutrition Facts : Calories 374.2, Fat 17, SaturatedFat 3, Cholesterol 136.1, Sodium 838.6, Carbohydrate 45.4, Fiber 2.5, Sugar 4.7, Protein 10.5

NANAS MACARONI SALAD



Nanas Macaroni Salad image

When Nana gave me this recipe she only gave me the ingredients, but no measurements, so feel free to change things to your taste. It is best to refrigerate this salad for at least an hour to let the flavors blend. Great the next day!

Provided by MsPia

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups macaroni, uncooked
1/2 cup mayonnaise
1 (6 1/2 ounce) can baby shrimp
1/2 teaspoon beef bouillon powder
1/2 teaspoon season salt
1/2 teaspoon garlic powder
3 sweet pickles, chopped
1/2 sweet onion, finely chopped
3 tablespoons pickle juice

Steps:

  • Cook pasta according to package directions.
  • Drain and cool.
  • Add the shrimp, mayo, beef bouillon powder, season salt, garlic powder, pickles, onion, and pickle juice. Blend well.
  • Chill in refrigerator for about one hour.

Nutrition Facts : Calories 270, Fat 1.6, SaturatedFat 0.2, Cholesterol 97.2, Sodium 510.1, Carbohydrate 44.6, Fiber 2.1, Sugar 4.7, Protein 17.6

VEGETABLE MACARONI SALAD



Vegetable Macaroni Salad image

Make and share this Vegetable Macaroni Salad recipe from Food.com.

Provided by Irish Fasnacht

Categories     Vegetable

Time 1h50m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 10

3/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon basil
8 ounces elbow macaroni
1 cup diced cucumber
1 cup sliced celery
1/4 cup diced green pepper
1/4 cup sliced radish
2 tablespoons sliced scallions
2 tomatoes, seeded and diced

Steps:

  • Cook, drain, and cool macaroni.
  • Combine mayonnaise, salt, and basil.
  • Integrate this mixture with cooled macaroni.
  • Mix in remaining vegetables.
  • Cover and chill.

Nutrition Facts : Calories 139.5, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 308.4, Carbohydrate 20.2, Fiber 1.2, Sugar 2.3, Protein 3.1

SWEET VEGE MACARONI SALAD



Sweet Vege Macaroni Salad image

Another "Quick Cookin'" favorite. I made this for the first time this summer. My husband swears it's his favorite macaroni salad and I have not made any others since! Enjoy!

Provided by tree luee dee

Categories     Onions

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 large tomatoes, seeded & chopped
1 cup frozen peas, thawed
1/2 cup chopped celery
1 hard-boiled egg, chopped
2 green onions, chopped
3/4 cup low-fat mayonnaise
1 cup plain fat-free yogurt
2 tablespoons sugar
1 tablespoon prepared mustard
1/8 teaspoon celery seed

Steps:

  • Cook macaroni as directed on box.
  • Drain and rinse in cold water.
  • In a large bowl, combine all salad ingredients.
  • In a small bowl, combine the dressing ingredients.
  • Pour the dressing ingredients over the macaroni salad and toss to coat.
  • Refrigerate until serving.

Nutrition Facts : Calories 126.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 21.7, Sodium 64.5, Carbohydrate 23.3, Fiber 1.7, Sugar 6.3, Protein 5.8

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