Creamy Macaroni Salad Recipe Recipes Recipes Recipe For Stuffed

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CREAMY ITALIAN MACARONI SALAD



Creamy Italian Macaroni Salad image

Make and share this Creamy Italian Macaroni Salad recipe from Food.com.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

8 cups fusilli, cooked and cooled
1 1/2 cups chopped green peppers
1 large onion, chopped
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, shredded
2 celery ribs, chopped
3/4 cup French dressing
3/4 cup golden Italian dressing
1/2 cup Miracle Whip
6 cherry tomatoes, chopped

Steps:

  • Combine fusilli, pepper, onion, carrots and celery in a large bowl.
  • Mix together sugar, salt, pepper, French dressing, Golden Italian dressing and Miracle whip.
  • Pour over pasta mix, and combine well.
  • Refrigerate until ready to use.
  • Put chopped cherries on top just before serving.

Nutrition Facts : Calories 239, Fat 19.9, SaturatedFat 2.8, Cholesterol 4.2, Sodium 865, Carbohydrate 15.5, Fiber 1.7, Sugar 11.6, Protein 1.2

CREAMY MACARONI SALAD RECIPE



Creamy Macaroni Salad Recipe image

Creamy Macaroni Salad is a simple macaroni salad recipe. Even the pickiest of eaters will love this creamy pasta salad.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Salad Recipes

Time 1h10m

Number Of Ingredients 13

1 lb large elbow macaroni (cooked)
1/2 cup thinly sliced celery
1/4 cup finely diced sweet onion
1/4 cup diced colored peppers ((red yellow, green))
1/4 cup sliced pimento stuffed olive
1 1/2 cups mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon apple cider vinegar
1/4 cup sweet pickle relish
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon celery seed

Steps:

  • Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl.
  • In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.
  • Stir dressing into the macaroni mixture.
  • Chill the salad for at least 1 hour in the fridge.
  • Serve it up and ENJOY!

Nutrition Facts : Calories 263 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 324 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

CREAMY MACARONI SALAD



Creamy Macaroni Salad image

This is my own macaroni salad. I did not get it from my mother or my grandmother and I did not get it out of a book or off the internet. It is not Amish, Cajun, Mexican or any other description of the various macaroni salads that are posted on the internet. It is my own made up salad. It is designed after my own recipe #20155 that I have posted on Recipezaar (with 121 high reviews, thank you very much to those that have tried it). The dressing is mostly the same, but there are a few other ingredients in this salad that is not in my potato salad. I hope some of you will enjoy it as much as you did the other.

Provided by Karen From Colorado

Categories     Vegetable

Time 45m

Yield 20 serving(s)

Number Of Ingredients 14

1 lb large elbow macaroni, cooked to desired tenderness
1/2 cup thinly sliced celery
1/4 cup finely diced sweet onion
1 small red sweet bell pepper, finely diced
1/4-1/2 cup sliced pimento stuffed olive
1 1/2 cups mayonnaise (I like half and half) or 1 1/2 cups salad dressing (I like half and half)
2 teaspoons prepared yellow mustard
1 teaspoon apple cider vinegar
1/4 cup sweet pickle relish
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon celery seed
1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits

Steps:

  • Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl.
  • In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.
  • Stir dressing into the macaroni mixture.
  • Stir in the crumbled bacon.
  • Serve chilled.
  • For another variation, omit the green olives, add sliced black olives and a container of grape tomatoes.
  • For a meal type salad, add diced cooked chicken or tuna fish.

Nutrition Facts : Calories 215, Fat 11.5, SaturatedFat 2.6, Cholesterol 12.3, Sodium 312.6, Carbohydrate 23.5, Fiber 1, Sugar 3.3, Protein 4.6

CREAMY MACARONI SALAD



Creamy Macaroni Salad image

I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.

Provided by Mandy Franke

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 17

1 teaspoon salt
1 teaspoon dry mustard powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
3 cups elbow macaroni
1 ½ cups mayonnaise
½ cup sour cream
1 (5 ounce) can evaporated milk
½ cup finely chopped onion
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
½ cup finely chopped celery
½ cup finely chopped carrots

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.

Nutrition Facts : Calories 341 calories, Carbohydrate 24 g, Cholesterol 18 mg, Fat 25.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 377.4 mg, Sugar 3.1 g

COOL AND CREAMY MACARONI SALAD



Cool and Creamy Macaroni Salad image

Don't drain the macaroni too well before adding the other ingredients - a little extra moisture will keep the salad from drying out. If you've made the salad ahead of time simply stir in a little warm water to loosen the texture.

Provided by Chef mariajane

Categories     Low Cholesterol

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

table salt
1 lb elbow macaroni
1/2 small red onion, minced
1 celery rib, minced
1/4 cup fresh parsley leaves, minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 cups mayonnaise
ground black pepper

Steps:

  • Bring 4 quarts of water to a boil in large pot. Add 1 tablespoons salt and macaroni and cook until nearly tender, about 5 minutes.
  • Drain in colander and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
  • Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2 minutes.
  • Add mayonnaise and let sit until salad texture is no longer watery, 5-10 minutes.
  • Season with salt and pepper to taste. Serve.
  • (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.).

CREAMY CONCHIGLIE PASTA SALAD



Creamy Conchiglie Pasta Salad image

Made by creating a dressing of sorts, this is the old Southern way of making pasta salad. Using celery, red and green bell peppers, onion, salad cubes (sweet pickles) with a blend of mayo, seasonings, and vinegar, the pasta melds into a wonderfully creamy, cold side dish that's perfect for cookouts and family gatherings, as well as Sunday dinners.

Provided by Drick

Time 4h35m

Yield 8

Number Of Ingredients 12

8 ounces conchiglie pasta (small shells)
½ cup minced celery
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup chopped sweet pickles
2 stalks green onion, thinly sliced
1 tablespoon red wine vinegar
¼ teaspoon seasoning salt, or to taste
¼ teaspoon ground black pepper
½ cup mayonnaise
½ cup sour cream
½ cup cubed sharp Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes. Drain in a colander, rinse briefly with cold water, and drain again.
  • Combine celery, red and green bell pepper, pickles, green onion, vinegar, 1/4 teaspoon seasoning salt, and pepper in a medium bowl; mix well. Fold in mayonnaise and sour cream until well blended. Taste and add additional seasoning salt if needed. Fold in pasta.
  • Cover and refrigerator at least 4 hours, or overnight.
  • Remove from the refrigerator. Fold in Cheddar cheese and serve.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 23.8 g, Cholesterol 19 mg, Fat 17 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 5.1 g, Sodium 189.7 mg, Sugar 2.6 g

CREAMY VEGAN PASTA SALAD



Creamy Vegan Pasta Salad image

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11

2 cups whole-wheat elbow pasta
½ bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

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. Strain pasta and rinse under cold water. Drain.
  • Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  • Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

CHEDDAR AND MACARONI SALAD



Cheddar and Macaroni Salad image

This is a good make-ahead side dish for a summer dinner.

Provided by Karena

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 10

1 cup macaroni
¾ cup cubed Cheddar cheese
1 stalk celery, chopped
1 green bell pepper, chopped
½ cup frozen green peas, thawed
⅓ cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 ½ tablespoons sweet pickle relish

Steps:

  • Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
  • Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 19.2 g, Cholesterol 25.4 mg, Fat 15.2 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 6 g, Sodium 213.5 mg, Sugar 3.6 g

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