Cooking Light Magazines Macaroni Salad Recipes
MACARONI SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl.
- In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
COOKING LIGHT MAGAZINE'S MACARONI SALAD
A Cooking Light reader asked us to lighten one of her favorite recipes--a homey melange of pasta, diced ham, and fresh veggies. We did it by using reduced-fat sour cream, mayonnaise, and cheddar, plus lean ham. The result was so good, it stumped our crackerjack taste-testers when it was served next to the original heavy version.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 36.4 g, Cholesterol 55.6 mg, Fat 9.6 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 368.8 mg, Sugar 3.7 g
CLASSIC MACARONI SALAD
Creamy dishes like Alex's macaroni salad are a perfect match for fresh dill. "I love dill with mayonnaise," she says. "It's grassy and light."
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
COOKING LIGHT MAGAZINE'S MACARONI SALAD
A Cooking Light reader asked us to lighten one of her favorite recipes--a homey melange of pasta, diced ham, and fresh veggies. We did it by using reduced-fat sour cream, mayonnaise, and cheddar, plus lean ham. The result was so good, it stumped our crackerjack taste-testers when it was served next to the original heavy version.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 36.4 g, Cholesterol 55.6 mg, Fat 9.6 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 368.8 mg, Sugar 3.7 g
HEARTY MACARONI SALAD
With chicken, ham and tiny shrimp, this recipe makes a hearty warm-weather salad. The dill adds a nice twist. It's great to serve for a luncheon. -Mary Selner, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss the chicken, ham, shrimp, macaroni, celery, peppers, onion, salt and pepper. In a small bowl, combine all dressing ingredients; mix well. Pour over salad and toss. Cover and chill for 3-4 hours.
Nutrition Facts :
CLASSIC MACARONI SALAD
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
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
BROCCOLI SALAD (COOKING LIGHT)
This rivals any of the fuller fat versions I've ever had. If you really need bacon in your broccoli salad then just use turkey bacon, but I honestly think it's delicious without.
Provided by Brookelynne26
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients in a large bowl.
- Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.
Nutrition Facts : Calories 160.8, Fat 5.8, SaturatedFat 0.8, Cholesterol 3.6, Sodium 102.8, Carbohydrate 27, Fiber 1.4, Sugar 19.8, Protein 3.3
CLASSIC MACARONI SALAD - MADE LIGHTER!
This is a great recipe for healthier macaroni salad. Very creamy and lots of flavor. Great side dish to burgers, such as Greek-style turkey burgers, recipe #13285.
Provided by Karamia
Categories Kid Friendly
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook macaroni according to directions, drain and rinse with cold water and let cool completely.
- Combine mayo, pickle relish, sugar substitute, mustard, salt and pepper to make dressing.
- Mix together pasta, celery, carrots and onion; then gently mix in dressing; stir to combine well.
- Garnish with sliced egg and dash of paprika.
- Chill completely, serve and enjoy!
Nutrition Facts : Calories 192.6, Fat 2.8, SaturatedFat 0.6, Cholesterol 39.6, Sodium 480.7, Carbohydrate 36, Fiber 2.5, Sugar 6.1, Protein 6.1
COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE
From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.
Provided by Ms B.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
WARM MACARONI SALAD
Make and share this Warm Macaroni Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook the pasta according to package directions.
- Drain well and transfer to a large serving bowl.
- Add the carrot, onion, celery, and pickle to the warm macaroni.
- Stir in the mayonnaise, salt, and pepper.
- Serve it while it is still warm.
Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 325.2, Carbohydrate 25.7, Fiber 1.3, Sugar 2.6, Protein 3.8
COOKING LIGHT MAGAZINE'S MACARONI SALAD
A Cooking Light reader asked us to lighten one of her favorite recipes--a homey melange of pasta, diced ham, and fresh veggies. We did it by using reduced-fat sour cream, mayonnaise, and cheddar, plus lean ham. The result was so good, it stumped our crackerjack taste-testers when it was served next to the original heavy version.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 36.4 g, Cholesterol 55.6 mg, Fat 9.6 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 3.3 g, Sodium 368.8 mg, Sugar 3.7 g
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