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
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
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
VEGGIE MACARONI SALAD
"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. , In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 234 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CHICAGO MACARONI SALAD
My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size.
Provided by Lisa Anne
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h40m
Yield 10
Number Of Ingredients 17
Steps:
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
- Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 26.8 g, Cholesterol 10.4 mg, Fat 7.4 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 1143.2 mg, Sugar 6.6 g
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