Donnalees Macaroni Salad Recipes

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DUNKLEY'S FAMOUS MACARONI SALAD



Dunkley's Famous Macaroni Salad image

For large gatherings, I think this salad would go over great! This is one of the best tasting macaroni salads I have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on Food Network's 'Calling All Cooks', and got the recipe from the website. This recipe serves about 25 people. NOTE: The ORIGINAL recipe calls for 1-2 Tbsps. garlic salt, and that's the way I entered the recipe. If you are salt sensitive, I suggest you use less. You can always add more.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 4h

Yield 25 serving(s)

Number Of Ingredients 20

1 (16 ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup onion, diced (yellow or white)
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup dill pickle, diced
1 cup salami, diced
1 cup olive, black, sliced
1/2 teaspoon horseradish
1 -2 tablespoon garlic salt
1 -2 tablespoon garlic, minced
1/2 teaspoon white pepper
1 -2 teaspoon black pepper, fresh ground
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 ounce) jar diced pimentos, rinsed and drained
1 -1 1/2 cup mayonnaise

Steps:

  • Bring 2 quarts of water to a boil.
  • Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  • DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  • Rinse macaroni until cool.
  • Drain well and let it dry out slightly.
  • Place pasta in a large bowl.
  • Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  • Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  • Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  • Fold in pimentos.
  • Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
  • Refrigerate for another 30 minutes to 1 hour before serving.

DUNKLEY'S FAMOUS MACARONI SALAD



Dunkley's Famous Macaroni Salad image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 24 servings

Number Of Ingredients 20

One 16-ounce package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium Cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
One 6-ounce can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teaspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
One 3-ounce jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

Steps:

  • Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
  • Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
  • Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

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

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

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

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!



The BEST Macaroni Salad You Will EVER Have!! image

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Provided by nyghtspydr

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 2h30m

Yield 14

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
  • Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
  • Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g

MACARONI DANDY SALAD



Macaroni Dandy Salad image

My mom has been making this salad for years. It is a lighter, more "summery" macaroni salad with a flavor that is quite different from that of traditional macaroni salad. Great for summer BBQs!

Provided by Manda

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked elbow macaroni
1/2 cup Miracle Whip
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon celery seed
salt and pepper, to taste
1 tomatoes, diced
1 cup diced celery
3 tablespoons chopped pimientos (optional)
3 tablespoons green peppers, chopped
salad greens (optional)

Steps:

  • Cook macaroni according to package directions.
  • Rinse with cold water, drain, and place in large bowl.
  • In small bowl, mix mayonnaise, lemon juice, sugar, celery seed, salt, and pepper.
  • Combine with macaroni and remaining ingredients.
  • Refrigerate at least 2 hours or until serving.
  • Serve on top of salad greens or from bowl.

DONNALEE'S MACARONI SALAD



DONNALEE'S MACARONI SALAD image

Categories     Salad     Pasta     Side     Boil

Yield 10 Sides

Number Of Ingredients 7

1 package fine noodles
2 medium yellow peppers (or red), cut into bite size pieces
3/4 of 1 hothouse cucumber, peeled, halved, sliced into 1/8-1/4"
1 large vidalia onion, chopped
20-30 grape tomatoes, halved
2 1/2 cup Mayonnaise
2 1/2 cup Sour Cream

Steps:

  • Cook noodles. Combine all ingredients into the cooked noodles, while still hot

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