Deli Mac Salad Recipes

Steps:

• 1. Heat vinegar and sugar on stove until sugar is dissolved; cool.
• 2. Toss vinegar sugar mixture with macaroni. Refrigerate in freezer bags for several hours to allow it to set. *NOTE* After soaking, it's possible for there to be some excess sugar/vinegar mixture, if you find it to be very soupy you can toss it into a colander for a minute to drain some off.
• 3. Toss macaroni with peppers and celery seed. Add mayo to taste. Yummmo!

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Steps:

• Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
• Add salt and pepper, mayo and enough pickle juice to moisten.
• Be carful with the juice, you don't want the dressing too runny.
• Add dill if you like and toss to coat.
• Serve.
• Cooking time included in prep.
• time.

Steps:

• Cook pasta until ala dente. Drain and rinse well with cold water.
• Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves. Remove from heat and allow to cool.
• Prepare macaroni, al dente. Place cooked macaroni in a bowl and pour the brine over it,(put in a large plastic bag). Refrigerate for at least 24 hours.
• To finish:.
• Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to combine. Serve.