Margies Salmon Macaroni Salad Recipes

SMOKED MACARONI SALAD

Smoked Macaroni Salad image

Provided by Damaris Phillips

Time 1h25m

Yield 10 side-dish servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound elbow macaroni
1 1/2 cups mayonnaise
3 stalks celery, small diced (about 1 1/2 cups)
1/2 bunch green onions, greens parts only, sliced (about 1/2 cup), plus for garnish
5 tablespoons apple cider vinegar
3 tablespoons whole-grain mustard
3 tablespoons bourbon whiskey
2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/2 to 1 teaspoon liquid smoke

Steps:

In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

SALMON PASTA SALAD

Salmon Pasta Salad image

This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) spiral pasta, cooked and drained
2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) pink salmon, drained, bones and skin removed
1-1/2 cups quartered cherry tomatoes
1 medium cucumber, quartered and sliced
1 small red onion, sliced
1/2 cup canola oil
1/3 cup fresh lemon or lime juice
1-1/2 teaspoons dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 head lettuce, torn

Steps:

In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

CREAMY SALMON MACARONI SALAD

Creamy Salmon Macaroni Salad image

Make and share this Creamy Salmon Macaroni Salad recipe from Food.com.

Provided by Parsley

Categories Canadian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups uncooked macaroni
2 cups cooked salmon, flaked
3 hard-boiled eggs, chopped
1/2 cup diced cheddar cheese
2 cups grape tomatoes, halved
1/2 cup chopped scallion, white and green parts
1/4 cup diced sweet gherkin
2 tablespoons sweet pickle juice
1/2 cup diced celery
3/4 cup mayonnaise, to desired moistness
1/2 teaspoon dried dill weed
1/4 teaspoon pepper
salt, to taste

Steps:

Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again.
Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients.
Stir well to evenly mix.
Chill about 2 hours before serving.

Nutrition Facts : Calories 298.9, Fat 16, SaturatedFat 4.3, Cholesterol 110.8, Sodium 338.6, Carbohydrate 29.3, Fiber 1.3, Sugar 4.5, Protein 9.4

MARGIE'S SALMON MACARONI SALAD

Margie's Salmon Macaroni Salad image

I have no clue who Margie is, but I have been making this delicious pasta salad for years. I usually double the recipe and always remove the skin and the bones. I usually substitute dehydrated minced onions for the green onion.

Provided by mandabears

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

7 3/4 ounces canned salmon, drained
1/2 green bell pepper, finely chopped (1/2 cup)
2 tablespoons green onions, chopped
2 tablespoons mayonnaise or 2 tablespoons Miracle Whip
1 teaspoon Worcestershire sauce
1 teaspoon lemon pepper
1 tablespoon lemon juice
8 ounces elbow macaroni, cooked and drained

Steps:

In a large bowl combine salmon, green pepper, green onion, mayonnaise (or Miracle Whip), Worcestershire sauce, lemon pepper and lemon juice.
Mix together.
Add hot cooked macaroni and toss together.
Salad can be served at once or refrigerated and served cold.

Nutrition Facts : Calories 333.4, Fat 6, SaturatedFat 1, Cholesterol 47, Sodium 289.3, Carbohydrate 48.4, Fiber 2.7, Sugar 2.2, Protein 20.8

MY MARY'S ITALIAN MACARONI SALAD

My Mary's Italian Macaroni Salad image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds tri-color fusilli
1 (8-ounce) bottle Italian dressing
1/2 pound prosciutto, cubed
1/2 pound mozzarella, cubed
1/2 pound provolone, cubed
1 can black olives
3 plum tomatoes, diced
3 stalks celery, diced
1 carrot, grated

Steps:

In a large pot of boiling salted water cook macaroni until al dente. Drain and let cool in a large bowl. Add remaining ingredients and toss well. Serve cold or at room temperature.

MINDY'S MACARONI SALAD

Mindy's Macaroni Salad image

I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!

Provided by TIMSGAL

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups dry small elbow macaroni
¾ cup chopped celery
¼ cup chopped sweet onion
1 (2 ounce) jar diced pimentos, drained
1 medium sweet gherkin pickle, diced
¾ cup creamy salad dressing
2 tablespoons prepared yellow mustard
3 tablespoons apple cider vinegar
⅓ cup white sugar
1 teaspoon salt
3 hard-cooked eggs, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 47 g, Cholesterol 116 mg, Fat 11.8 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 761.3 mg, Sugar 17.5 g

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