Karens Macaroni Salad Recipes

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.

Steps:

• Cook macaroni according to package directions.
• Drain and rinse well with cold water.
• In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
• Add macaroni and mix well.
• Refrigerate until serving.

Steps:

• Salad:.
• Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
• Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
• Gently mix the dressing into the salad.
• Marinate at least 6 hours before serving.
• Dressing:
• Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
• Taste before adding entire mixture to salad to adjust seasonings.
• NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.

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 salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
• Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
• Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
• Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.