Beet Macaroni Salad Recipes

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CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!



The BEST Macaroni Salad You Will EVER Have!! image

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Provided by nyghtspydr

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 2h30m

Yield 14

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
  • Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
  • Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g

MOM'S BEST MACARONI SALAD



Mom's Best Macaroni Salad image

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories     Salad     Pasta Salad     Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

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.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

SIMPLE MACARONI SALAD



Simple Macaroni Salad image

An easy mac salad that is excellent for parties, picnics and those summer day barbeques.

Provided by Samantha

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
½ cup chopped green onions
1 stalk celery, chopped
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
  • Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 45.8 g, Cholesterol 10.4 mg, Fat 24.5 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 3.7 g, Sodium 179.7 mg, Sugar 4.3 g

BEET MACARONI SALAD



Beet Macaroni Salad image

Just mention the word "beet" and most kids turn up their noses. Our two children never rushed to the table for beets...but now, when I mention that I'm serving this salad, the response is just the opposite. My mother would prepare dish for me when I was a little girl. It was the only way I'd eat this ruby vegetable.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 7

1 package (7 ounces) shell macaroni, cooked and drained
1 package (10 ounces) frozen peas, cooked and drained
1/4 cup diced celery
1/4 cup chopped onion
2 cans (16 ounces each) diced beets, drained
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 168 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 152mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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