Macaroni Salad With Pickles Recipes
MACARONI SALAD WITH PICKLES
This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too.
Provided by Charlotte
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
- Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
- In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
- In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.
Nutrition Facts : Calories 689.4 calories, Carbohydrate 66.7 g, Cholesterol 146.4 mg, Fat 40.3 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 8.5 g, Sodium 1119.6 mg, Sugar 7.6 g
JUDY'S MACARONI SALAD
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.
Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
MACARONI SALAD
This classic macaroni salad side dish recipe features pickles and pickle juice for flavor, green onion, peas, corn, and bell pepper.
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 12
Steps:
- Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
- Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
- When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
- Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
- Serve cold from the fridge or at room temperature.
Nutrition Facts : Calories 223 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 343 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
PICKLED MACARONI SALAD
Sweet, cool and perfect for summer. You can use any color peppers and more cucumber as there is enough dressing to cover some extras.
Provided by Lulu8
Categories Low Cholesterol
Time 32m
Yield 1 large salad, 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook macaroni per package directions. Drain well and return to pot and pour 1/2 cup of the oil over the macaroni, mix well and let cool completely.
- Mix the vinegar with the sugar, parsley, garlic salt, dry mustard and black pepper.
- Add the other 1/2 cup of oil and mix well.
- Chop or slice vegetables into bite size pieces and add to vinegar mixture with the jar of pimentos.
- When Pasta is cooled, add rest of ingredients an chill for no less than 2 hours.
Nutrition Facts : Calories 512.6, Fat 23.1, SaturatedFat 3, Sodium 9.9, Carbohydrate 69, Fiber 2.6, Sugar 33, Protein 7
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