Heavenly Macaroni Salad Recipes

CLASSIC MACARONI SALAD

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Classic Macaroni Salad image

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

CLASSIC MACARONI SALAD

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Classic Macaroni Salad image

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.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

HEAVENLY PASTA SALAD

This is a great recipe for macaroni/pasta salad that we have ever eaten (and I don't like pasta salad). My mother-in-law is famous for macaroni salad and switched to this recipe when I took it to her house for dinner! This is one you really must try!

Provided by Z5370

Categories Pasta Shells

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

Heavenly Pasta Salad image

Steps:

Cook pasta until bite tender. Rinse and drain. Let cool. Add remaining ingredients to pasta. Mix dressing ingredients in a separate bowl. Add to pasta mixture.
Refrigerate a couple hours before serving. My M-I-L only puts the red and green peppers in hers. I like the carrots and tomatoes added in as well.

Nutrition Facts : Calories 233.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 9, Sodium 199.2, Carbohydrate 45.9, Fiber 1.6, Sugar 22.7, Protein 6.3

Ingredients

16 ounces pasta shells (I use the small ones)
1/2 lb grape tomatoes (optional)
3 medium carrots, grated
1 medium green sweet pepper, finely diced
1 medium sweet red pepper, finely diced
1 (14 ounce) can sweetened condensed milk
2 cups Miracle Whip
1/2 cup sugar (I never add this because it makes it too sweet)
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon black pepper

OLD-FASHIONED PICNIC MACARONI SALAD

Make and share this Old-Fashioned Picnic Macaroni Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 13

Old-Fashioned Picnic Macaroni Salad image

Steps:

In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.
In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
**At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days.
One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper.
Sprinkle with the paprika, cover, and refrigerate until ready to serve.
Variations--try adding any of these to the salad:.
*2 cups frozen peas, defrosted.
*2 cups smoked turkey or ham cut into 1/2 inch cubes.
*2 cups cherry tomatoes, whole, or cut in half.
*2 cups pimento-stuffed green olives, drained and chopped.
*2 cups ranch dressing, in place of the mustard/mayonnaise combination; omit the celery seeds.
*6 hard-boiled eggs, sliced.

Nutrition Facts : Calories 353.2, Fat 15.6, SaturatedFat 2.3, Cholesterol 9.6, Sodium 553.4, Carbohydrate 46.8, Fiber 2.5, Sugar 6, Protein 7

Ingredients

1 lb elbow macaroni, cooked in boiling salted water until al dente and drained
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped red onions or 1/2 cup scallion
1 1/2 cups chopped celery
1/2 cup chopped sweet pickle (about 6 small pickles)
1 medium red bell peppers or 1 medium yellow bell pepper, chopped
1 1/2 cups mayonnaise
2 tablespoons milk
1 tablespoon prepared yellow mustard
2 teaspoons celery seeds
2 teaspoons sweet paprika