Classic Macaroni Salad Recipes With Mayo Recipes Recipe For Zucchini

CLASSIC MACARONI SALAD

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.

CLASSIC MACARONI SALAD

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

CLASSIC MACARONI SALAD

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.

CLASSIC MACARONI SALAD

Steps:

• For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass measuring cup. Season with salt and pepper.
• For the pasta: In a large mixing bowl, combine the macaroni, dill, celery, bell pepper and red onion. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper. Serve immediately or keep up to 2 days in the refrigerator until ready to serve.

HEALTHIER CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse under cold water and drain.
• Mix mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a large bowl. Stir in onion, celery, green bell pepper, red bell pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours or overnight, before serving.

MACARONI & ZUCCHINI SALAD

Steps:

• Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
• Rinse zucchini under cold water and pat dry.
• Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
• Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
• Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.

SOUTHERN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
• Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
• Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.

MACARONI SALAD WITH PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
• Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
• Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
• Chill in the refrigerator for 2 to 3 hours before serving.