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
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 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.
ITALIAN DELI PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
- Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.
DELI MACARONI SALAD
I used to have to make this salad when I worked in a german deli, only it was origanally made with potatoes. My kids absolutly love this recipe. It never lasts more than 2 days.
Provided by Lori Mama
Categories < 60 Mins
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
- Add salt and pepper, mayo and enough pickle juice to moisten.
- Be carful with the juice, you don't want the dressing too runny.
- Add dill if you like and toss to coat.
- Serve.
- Cooking time included in prep.
- time.
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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