Homestyle Macaroni Salad Recipes

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HOMESTYLE MACARONI SALAD



Homestyle Macaroni Salad image

Make and share this Homestyle Macaroni Salad recipe from Food.com.

Provided by MizzNezz

Categories     German

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb macaroni
4 hard-cooked eggs, chopped
1 cup chopped celery
1/4 cup finely chopped red pepper
1 tablespoon minced jalapeno pepper
1/3 cup chopped red onion
1/2 cup buttermilk
1/2 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons snipped fresh chives
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper

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Steps:

  • Cook macaroni acc to pkg directions.
  • Drain in colander and rinse with cold water.
  • Combine all remaining ingredients in lg bowl.
  • Add cooked macaroni.
  • Toss to coat well.
  • Chill.

CREAMY VEGAN MACARONI SALAD



Creamy Vegan Macaroni Salad image

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad-tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar-but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
8 ounces vegan elbow macaroni (about 2 cups; see Cook's Note)
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
2 tablespoons apple cider vinegar
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 teaspoon dry mustard powder
1/2 teaspoon onion powder
2 celery stalks, finely diced (about 3/4 cup)
1/2 large red bell pepper, finely diced (about 3/4 cup)

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Steps:

  • Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
  • Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
  • Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

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