Macaroni And Cucumber Salad Recipes

CUCUMBER TOMATO MACARONI SALAD

Steps:

• In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
• Cover; refrigerate overnight to blend flavors.
• Stir before serving.
• Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.

MACARONI GARDEN SALAD

Steps:

• In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

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.

MACARONI AND CUCUMBER SALAD

Steps:

• Blend the following: then let it set for a few minutes
• 2 tablespoons mustard.
• 2 tablespoons vinegar.
• Then add the following:.
• 2 cups vinegar.
• 1 1/2 cups sugar.
• 1 teaspoons salt.
• 1 teaspoons accent.
• 1/2 teaspoons garlic salt.
• 1 tablespoons parsley flakes.
• Slice one onion and 1 cucumber (peeled) and add to the above mixture. Mix good to cover macaroni. Refrigerate for a couple of hours or overnight to marinate.

CLASSIC MACARONI SALAD

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

CUCUMBER SALAD

Steps:

• In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
• Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.