Grandma Carrs Macaroni Salad Recipes

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GRANDMA'S MACARONI SALAD

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Provided by Hope

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13



Grandma's Macaroni Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
  • Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
  • Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g

2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper

GRANDMA'S MACARONI SALAD

A recipe I found on "Texascooking.com". Sounds great to serve with your BBQ meals.

Provided by Lynn Dine

Categories     Pasta Sides

Time 30m

Number Of Ingredients 11



Grandma's Macaroni Salad image

Steps:

  • 1. Mix the macaroni, celery, bell pepper and onion in a large bowl.
  • 2. Whisk together the mayonnaise, vinegar, mustard, sugar, salt and pepper to make a smooth dressing. Pour dressing over the vegetables, mix well and refrigerate for several hours.
  • 3. Give the salad a good stir before serving. Makes about 5 cups.

8 ounces elbow macaroni, cooked and drained
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped onion
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper

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