Amazing Sweet Macaroni Salad Recipes

CREAMY MACARONI SALAD

Steps:

• Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
• Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

SWEET AMISH MACARONI SALAD (DONE MY WAY)

Steps:

• Cook the macaroni according to directions, drain well.
• While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
• Chop up all the veggies.
• When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
• Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.

SWEET MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

AMAZING SWEET MACARONI SALAD

Steps:

• Boil pasta in salted water to al dente or desired tenderness according to the directions on the package. Drain and rinse with cool water then set aside.
• In a large bowl mix the remaining ingredients until well blended. Add the pasta and stir until pasta is well coated. Cover and refrigerate 2 hours before serving.

CLASSIC MACARONI SALAD (WITH RELISH)

Steps:

• Cook pasta according to package directions. Rise and drain. Let cool.
• Dice 3 hard boiled eggs and add them to a mixing bowl with green pepper, celery, onion, relish and mustard. Mix well. Stir in pasta.
• Add mayonnaise, milk and sugar and mix well. Refrigerate, covered, for four hours. Mix well before serving.
• Top with remaining sliced hard boiled egg before serving.

MACARONI SALAD

Steps:

• Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
• While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
• Mix DRESSING ingredients together in a small bowl.
• Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
• Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
• Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

BEST MACARONI SALAD RECIPE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, usually 7-10 minutes. Then drain and rinse with cold water.
• In a medium bowl mix the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 1 teaspoon salt, and 1/2 teaspoon ground pepper.
• Pour the macaroni in a large bowl. Pour the dressing over the top. Then add the chopped roasted red peppers, kale, bacon, pickle relish, and scallions.
• Toss well to coat. Then refrigerate until ready to serve.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.