Creamy Classic Macaroni Salad Recipes

Steps:

• Combine first 6 ingredients.
• Stir in remaining ingredients.
• Cover, chill (I alway top this with a sprinkle of paprika).

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

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.

Steps:

• Prepare dressing by whisking together the nine ingredients, and then chilling in the fridge until just before serving.
• Fill a large pot with water, adding a tablespoon of table salt for each gallon of water. Over medium-high heat, bring water to a boil and add pasta. Rinse and drain with cold water when cooked.
• Drain pasta again and chill until assembly. Prepare all additives and set aside until assembly.
• Just before serving, toss pasta and additives together and stir in the dressing.
• Let guests salt and pepper to taste.