Easiest Most Craved Macaroni Salad Recipes

Steps:

• 1. Cook elbow macaroni to directions on box. Drain, rinse with cold water. Set aside.
• 2. Hard Boil 6(my family loves eggs so I use more)medium or large eggs until cooked thoroughly. (If you don't know how: place eggs in a pot, cover with water and bring to a steady boil for 3 minutes. Place cover on pot and turn heat off and let sit for 10 minutes.) Peel and dice all but 2 eggs, saving 2 eggs to use as a garnish.
• 3. Mix peas, onions, mayo, salt, pepper, macaroni and eggs until completely mixed.
• 4. Slice remaining two eggs thinly so you can place over the top of the salad and sprinkle with paprika. ENJOY

Steps:

• Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
• Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

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:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.