Grandma Susies Macaroni Salad Recipes

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GRANDMA'S MACARONI SALAD



Grandma's Macaroni Salad image

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Provided by Hope

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13

2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
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. Drain well; rinse with cold water and drain again.
  • Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
  • Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g

GRANDMA SUSIE'S MACARONI SALAD



Grandma Susie's Macaroni Salad image

This is always a big hit at family picnics and parties. There are so many different ingredients you can add or remove to make it your own. It is one of my most requested salads. This dish is best if done the day before. I usually will leave it in the refrigerator overnight.

Provided by Chantal Villanueva

Categories     Macaroni Salad

Time 1h25m

Yield 12

Number Of Ingredients 11

2 (8 ounce) packages multicolored spiral pasta
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 pickles, chopped
1 (6 ounce) can sliced black olives
½ cup cubed cooked ham
¼ cup red onion, chopped
2 cups mayonnaise
2 tablespoons poppy seeds
1 tablespoon mustard seed
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook spiral pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside.
  • Mix yellow and red bell peppers, pickles, black olives, ham, and onion in a large salad bowl; stir in spiral pasta. Mix in the mayonnaise until thoroughly coated. Stir in poppy and mustard seeds; season with salt and black pepper. Refrigerate salad until chilled, 1 to 2 hours.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 32.2 g, Cholesterol 17.1 mg, Fat 33.2 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 422.6 mg, Sugar 2.5 g

GRANDMA SUSIE'S MACARONI SALAD



Grandma Susie's Macaroni Salad image

This is always a big hit at family picnics and parties. There are so many different ingredients you can add or remove to make it your own. It is one of my most requested salads. This dish is best if done the day before. I usually will leave it in the refrigerator overnight.

Provided by Chantal Villanueva

Categories     Macaroni Salad

Time 1h25m

Yield 12

Number Of Ingredients 11

2 (8 ounce) packages multicolored spiral pasta
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 pickles, chopped
1 (6 ounce) can sliced black olives
½ cup cubed cooked ham
¼ cup red onion, chopped
2 cups mayonnaise
2 tablespoons poppy seeds
1 tablespoon mustard seed
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook spiral pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside.
  • Mix yellow and red bell peppers, pickles, black olives, ham, and onion in a large salad bowl; stir in spiral pasta. Mix in the mayonnaise until thoroughly coated. Stir in poppy and mustard seeds; season with salt and black pepper. Refrigerate salad until chilled, 1 to 2 hours.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 32.2 g, Cholesterol 17.1 mg, Fat 33.2 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 422.6 mg, Sugar 2.5 g

GRANDMA SUSIE'S MACARONI SALAD



Grandma Susie's Macaroni Salad image

This is always a big hit at family picnics and parties. There are so many different ingredients you can add or remove to make it your own. It is one of my most requested salads. This dish is best if done the day before. I usually will leave it in the refrigerator overnight.

Provided by Chantal Villanueva

Categories     Macaroni Salad

Time 1h25m

Yield 12

Number Of Ingredients 11

2 (8 ounce) packages multicolored spiral pasta
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 pickles, chopped
1 (6 ounce) can sliced black olives
½ cup cubed cooked ham
¼ cup red onion, chopped
2 cups mayonnaise
2 tablespoons poppy seeds
1 tablespoon mustard seed
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook spiral pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside.
  • Mix yellow and red bell peppers, pickles, black olives, ham, and onion in a large salad bowl; stir in spiral pasta. Mix in the mayonnaise until thoroughly coated. Stir in poppy and mustard seeds; season with salt and black pepper. Refrigerate salad until chilled, 1 to 2 hours.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 32.2 g, Cholesterol 17.1 mg, Fat 33.2 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 422.6 mg, Sugar 2.5 g

GRANDMA SUSIE'S MACARONI SALAD



Grandma Susie's Macaroni Salad image

This is always a big hit at family picnics and parties. There are so many different ingredients you can add or remove to make it your own. It is one of my most requested salads. This dish is best if done the day before. I usually will leave it in the refrigerator overnight.

Provided by Chantal Villanueva

Categories     Macaroni Salad

Time 1h25m

Yield 12

Number Of Ingredients 11

2 (8 ounce) packages multicolored spiral pasta
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 pickles, chopped
1 (6 ounce) can sliced black olives
½ cup cubed cooked ham
¼ cup red onion, chopped
2 cups mayonnaise
2 tablespoons poppy seeds
1 tablespoon mustard seed
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook spiral pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside.
  • Mix yellow and red bell peppers, pickles, black olives, ham, and onion in a large salad bowl; stir in spiral pasta. Mix in the mayonnaise until thoroughly coated. Stir in poppy and mustard seeds; season with salt and black pepper. Refrigerate salad until chilled, 1 to 2 hours.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 32.2 g, Cholesterol 17.1 mg, Fat 33.2 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 5.1 g, Sodium 422.6 mg, Sugar 2.5 g

GRANDMA GRACE'S MACARONI SALAD WITH TUNA



Grandma Grace's Macaroni Salad With Tuna image

I don't know where my mother learned to make this macaroni salad, but it is a multi generation family favorite. And it is so simple! The only family get togethers where we don't make this are Thanksgiving and Christmas. I think my father would dis-own my sister and me if one of us didn't make it for Easter! It always disappears when taken to pot-lucks and picnics. There is no mustard in it, and it is the only macaroni salad my dad will eat. My mom used to use regular tuna packed in oil, but I now use solid white albacore packed in water, whole wheat pasta and canola oil mayo in an effort to "lighten it up". Prep time includes 2 hours cool time.

Provided by Simply Chris

Categories     Tuna

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 9

12 ounces elbow macaroni, cooked al-dente, and completely cooled
2 (6 ounce) cans tuna
1 -1 1/2 cup mayonnaise, do not use salad dressing
2 large kosher dill pickles, coarsely chopped
2 celery ribs, thinly sliced
1 teaspoon dried dill
salt and black pepper
fresh dill sprig (optional)
hard-boiled egg (optional)

Steps:

  • Cook the macaroni according to package directions for al dente doneness.
  • Drain and immediately plunge into very cold water to stop any further cooking.
  • Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
  • Gently stir in about 1/2 cup of the mayonnaise.
  • Add the pickles, celery and dried dill.
  • Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
  • Add salt and pepper to taste, again gently stirring inches.
  • Refrigerate for at least 2 hours before serving.
  • If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
  • Garnish with fresh dill and sliced eggs if using.

Nutrition Facts : Calories 281.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 19, Sodium 534.9, Carbohydrate 34.1, Fiber 1.6, Sugar 3.2, Protein 13.1

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