Elbow Macaroni And Sausage Salad Recipes

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ELBOW MACARONI AND KIDNEY BEAN SALAD



Elbow Macaroni and Kidney Bean Salad image

Red wine vinegar adds just the right touch to this delicious and easy dish.

Provided by Jennifer Rapp Griffis

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped celery
½ cup light mayonnaise
¼ cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • 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, 6 to 8 minutes. Drain and rinse with cold water.
  • Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 20.1 g, Cholesterol 5.2 mg, Fat 5.3 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 1.3 g

ELBOW MACARONI SALAD



Elbow Macaroni Salad image

I'm a firm believer that folks can't have too many cookbooks...although my husband may disagree! Of course, he never complains when one of my books yields a tasty dish like this.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

1 package (7 ounces) elbow macaroni
3 hard-boiled large eggs, chopped
1-1/2 cups cubed cheddar cheese
1-1/2 cups chopped celery
1 medium green pepper, chopped
1 jar (2 ounces) sliced pimientos, drained
3/4 cup mayonnaise
4 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the next five ingredients. Combine mayonnaise, lemon juice, salt and pepper in a small bowl. Pour over salad and toss. Cover and chill for at least 1 hour. Just before serving, add bacon and toss.

Nutrition Facts : Calories 414 calories, Fat 30g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 634mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

EASY ELBOW MACARONI SALAD



Easy Elbow Macaroni Salad image

Can be made ahead, kid friendly, quick and easy. I got this from a pasta website. Nice to make for a BBQ or summer side dish. It's a crowd pleaser! For a full 1 lb. (16 oz.)box of pasta, just double the recipe. I usually make this with regular mayo and milk since that's what I have in the house.

Provided by Oolala

Categories     Kid Friendly

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces elbow macaroni
1 cup light mayonnaise, can use lowfat
3 tablespoons low-fat milk
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup celery, sliced thin
1 cup green bell pepper, can use red if you like, chopped
1/4 cup onion, chopped

Steps:

  • Cook and drain pasta according to package directions; rinse with cold water to cool.
  • In large bowl combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper.
  • Add macaroni, celery, green pepper and onion; toss to coat.
  • Cover; chill to blend flavors.

Nutrition Facts : Calories 302.1, Fat 14, SaturatedFat 2.2, Cholesterol 14.4, Sodium 561.3, Carbohydrate 37, Fiber 2.2, Sugar 5.1, Protein 6.3

SAUSAGE MACARONI BAKE



Sausage Macaroni Bake image

Everyone's bound to want seconds of this satisfying Italian-style bake from Kelli Bucy of Red Oak, Iowa. Oregano seasons the pork sausage, macaroni and tomato sauce mixture that's topped with a sprinkling of Parmesan cheese. "It really hits the spot when you want a quick not-so-big-meal," Kelli suggests.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup uncooked elbow macaroni
1/2 pound bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 can (8 ounces) tomato sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion, oregano and pepper. Stir in tomato sauce and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in macaroni and 2 tablespoons cheese. Transfer to an ungreased 1-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 379 calories, Fat 24g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 1174mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS



Baked Elbow Macaroni With Italian Sausage and Peppers image

Found this recipe on the box of whole wheat macaroni, and thought I would give it a try. Very good. I used fat free cheese and it tasted just as good as full fat. Lower in fat, and loaded with fiber.

Provided by Grammy Charlotte

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

13 1/2 ounces whole wheat macaroni
3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 green bell peppers, diced
2 red bell peppers, diced
1 tablespoon dried chopped basil
4 cups red spaghetti sauce
1 lb Italian sausage, cooked and sliced thin
2 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, grated, divided

Steps:

  • Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
  • Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
  • Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
  • Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
  • Repeat, and bake 25 minutes.
  • Let stand 10 minutes before serving.

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