NEW YORK DELI STYLE MACARONI SALAD
New York deli style macaroni salad. No eggs, no cheese, no carrots. Just like you would find at your corner deli.
Provided by Debi
Number Of Ingredients 10
Steps:
- Cook the macaroni according to directions
- Meanwhile combine the rest of the ingredients in a large bowl
- Drain the macaroni and rinse under cold water until the macaroni itself is cooled
- Toss together and refrigerate until ready to serve
DELI-STYLE MACARONI SALAD
Steps:
- Prepare macaroni as directed on package; drain and cool
- Mix the vinegar and sugar in a large bowl, stirring until sugar is dissolved. Mix in the cooked elbows. Cover and refrigerate for 2 hours.
- Drain off any excess liquid from the chilled elbows. Add the green pepper and celery seed. Add the mayonnaise and stir until well coated. You may add additional mayonnaise if you wish.
Nutrition Facts : ServingSize 1 serving, Calories 277 kcal, Carbohydrate 46 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 64 mg, Fiber 2 g, Sugar 18 g
THE BEST DELI-STYLE MACARONI SALAD
Creamy, homemade, deli-style macaroni salad.
Provided by PhillyboyJay
Categories Salad
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- 1. Fill a large pot with cool water, add in the salt, and place over high heat.
- 2. After 10 minutes, or once the water comes to a boil, add in the pasta then stir well. 3. Boil the pasta for 10 minutes, then strain the water immediately.
- 4. Peel and shred a carrot, then chop the onion and pepper into very small pieces.
- 5. Get a large mixing bowl, add in the mayo, relish, mustard, vinegar, sugar, and seasonings, and whisk well.
- 6. Add in the chopped vegetables, and stir well.
- 7. Add in the macaroni and fold well.
- 8. Garnish with parsley flakes.
- 9. Cover with plastic wrap and set in the refrigerator to chill.
Nutrition Facts : ServingSize 8
DELI MACARONI SALAD
Make and share this Deli Macaroni Salad recipe from Food.com.
Provided by pix924
Categories Low Protein
Time P1DT13m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta until ala dente. Drain and rinse well with cold water.
- Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves. Remove from heat and allow to cool.
- Prepare macaroni, al dente. Place cooked macaroni in a bowl and pour the brine over it,(put in a large plastic bag). Refrigerate for at least 24 hours.
- To finish:.
- Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to combine. Serve.
CHEF JOHN'S CLASSIC MACARONI SALAD
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h33m
Yield 12
Number Of Ingredients 16
Steps:
- Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
- Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
- Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
- Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 32 g, Cholesterol 7.4 mg, Fat 16.1 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 508.1 mg, Sugar 3.2 g
DELI-STYLE MACARONI SALAD
From Cooks Illustrated "The Best Make Ahead Recipe". The idea being that you don't end up with macaroni salad that dries out. We liked this recipe, it was very creamy and a bit tangy- good! My new favorite. I will probably try some lower fat ingredients next time to lighten it up a bit.
Provided by lisar
Categories < 4 Hours
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to a boil in a large pot.
- Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool.
- Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, ½ t. salt and a pinch of pepper in a large bowl.
- Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley.
- To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days.
- To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste.
- To Serve Right Away*: refrigerate pasta until well chilled, about 3 hours, before tossing with the mayo, milk and lemon juice. **I think you could probably get away without 3 hour refrigeration, but I would recommend it so the mayo taste could mellow out.
MACARONI SALAD
Macaroni salad, a cookout favorite, doesn't take much to be great - just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; the only time macaroni has to be served hot is when it's covered in mounds of cheese, like this Southern Macaroni and Cheese.
Provided by Millie Peartree
Categories noodles, salads and dressings, side dish
Time 30m
Yield 8 to 10 servings (3 quarts)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
- Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
- Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.
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