Lisas No Celery Allowed Macaroni Salad Recipes

MACARONI SALAD WITH LEMON AND HERBS

Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Provided by Alexa Weibel

Categories pastas, salads and dressings, appetizer, side dish

Time 25m

Yield 10 cups

Number Of Ingredients 13

Macaroni Salad With Lemon and Herbs image

Steps:

Bring a large pot of salted water to a boil over high.
While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

Ingredients

Kosher salt and freshly ground pepper
2/3 cup minced bread-and-butter pickles
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon granulated sugar
16 ounces elbow macaroni

LISA'S NO CELERY ALLOWED MACARONI SALAD

Fast, easy, and very tasty. Not too sweet, not too tangy. If you've ever been called a "picker", leaving a pile of crunchy chunks of veggies on your plate after eating macaroni salad, this one's for you. It is a good recipe for folks, young and old, who don't like celery or onions in their macaroni salad. There are scallions in...

Provided by Lisa N

Categories Other Salads

Time 55m

Number Of Ingredients 11

Lisa's No Celery Allowed Macaroni Salad image

Steps:

1. Add all ingredients except for the paprika to a large mixing bowl; stir well to combine. Top with a generous sprinkling of paprika. Refrigerate.
2. After refrigeration, if it seems dry, just add more mayo, mustard, and/or relish to your liking.

Ingredients

2 1/2 c dry elbow macaroni, boiled, drained, and cooled
6 hard boiled eggs, peeled and chopped
1/3 c scallions, chopped (about 5-6, whites and greens)
1 jar(s) (4 oz.) pimentos, drained (sometimes i add an additional jar if i have it on hand)
1 c mayonnaise
2 Tbsp spicy brown mustard
1 Tbsp deli-style mustard
1/3 c sweet relish
1 Tbsp white sugar
paprika, for garnish
salt and pepper, to taste

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