Pioneer Womans Best Macaroni Salad Ever Recipes

Steps:

• Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
• Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
• In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
• Refrigerate for at least two hours before serving.

Steps:

• For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
• Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
• Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
• For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
• Serve chilled.

Steps:

• Get a pot of water to set on stove to a high heat.
• While waiting for the water to boil, chop the green onions, cube the cheese, and dice the pickles. (you can place the diced veggies in a small bowl and set in the fridge -- you don't want the cheese to get too soft.).
• Add the macaroni to the water and cook until aldente and drain out the water. Allow the macaroni to cool.
• Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you find you need to add more of the sweet hot mustard please add a little at a time as it can over power the other flavors of the salad and be a bit strong tasting.).
• Next add the veggies and cheese. It should be nice and moist. If it's too dry add a little more of the miracle whip and sandwich spread. Also you can add about 2 tablespoons of water if need be to keep from having too much of a miracle whip/or sandwich spread taste.
• Serve imedately or put in fridge. If it becomes dry just add more of the miracle whip and sandwich spread as mentioned above before serving.

Steps:

• Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
• Combine all the dressing ingredients in a bowl and stir until combined.
• Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
• Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it.
• Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.