Moms Macaroni Salad Recipes

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MOM'S MACARONI SALAD



Mom's Macaroni Salad image

This is the salad my Mom has always made for us. It is zippy yet almost sweet. It is not the traditional creamy style but is made with a vinaigrette instead. It never hangs around very long at our place!

Provided by Rina

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Yield 8

Number Of Ingredients 12

2 ½ cups macaroni
2 onions, thinly sliced
1 small tomato, chopped
4 cucumbers, sliced
½ cup white sugar
1 tablespoon chopped fresh parsley
⅔ cup distilled white vinegar
½ teaspoon salt
3 tablespoons olive oil
½ teaspoon ground mustard
⅛ teaspoon garlic powder
ground black pepper to taste

Steps:

  • Cook macaroni according to package instructions. Drain and rinse with cold water
  • In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder, and black pepper.
  • Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 44.8 g, Fat 6.1 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 202.6 mg, Sugar 16.2 g

MOM'S MACARONI AND POTATO SALAD



Mom's Macaroni and Potato Salad image

My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.

Provided by lauralie41

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb shell pasta
4 new potatoes, if small use 6
4 hard-boiled eggs
15 ounces peas
1/4 cup plain yogurt
3/4 cup mayonnaise
1 large sweet onion, diced
2 carrots, chopped finely
2 stalks celery, chopped finely
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finely chopped
salt and pepper, to taste

Steps:

  • Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
  • Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
  • Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32

MOM'S SALAD



Mom's Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

  • Combine the romaine, tomatoes, cucumber and onions in a large bowl.
  • Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
  • Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S MACARONI SALAD



Mom's Macaroni Salad image

Yum! What a great macaroni salad for summer BBQ's and picnics. It's a delicious basic macaroni salad recipe everyone should have in their recipe box. There's nothing fancy but the flavors are perfect. We loved the slight sweetness the sweet pickle relish gives the salad. The small amount of mustard balances out the flavor and...

Provided by Darci Juris

Categories     Pasta Salads

Time 25m

Number Of Ingredients 7

1 pkg macaroni, elbow (about 12 oz)
4 eggs, hardboiled
5 stalks celery
1/4 c sweet relish
3/4 c good mayonnaise
2 Tbsp yellow mustard
dash(es) salt and pepper

Steps:

  • 1. Cook macaroni per package instructions. Drain and let cool.
  • 2. Chop celery and eggs.
  • 3. Add chopped celery, eggs, and macaroni in a large bowl.
  • 4. Mix in mayonnaise, mustard, and relish.
  • 5. Add salt and pepper to taste.
  • 6. Enjoy!

MOM'S MACARONI SALAD



Mom's Macaroni Salad image

My mom's macaroni salad recipe. I leave out the bell peppers because Hubby doesn't care for them, and I chop the onions very fine because I don't like biting into big pieces. I also recommend making extra dressing to add later. The macaroni will absorb the moisture as it sets, which could make the salad seem too dry.

Provided by LadyAngel1124

Categories     Low Cholesterol

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces elbow macaroni (cooked)
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 cup celery, chopped
1/4 cup onion, chopped
1 cup green & red bell pepper, chopped (optional)
1 cup hard-boiled egg, chopped (optional)

Steps:

  • Boil macaroni according to package directions, being sure not to overcook.
  • Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill.
  • Combine the dressing ingredients in a large bowl and mix well.
  • Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly.
  • Chill for at least 2-3 hours so flavors can blend.
  • Add extra dressing if needed.

MOM'S BEST MACARONI SALAD



Mom's Best Macaroni Salad image

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories     Salad     Pasta Salad     Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  • In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

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Top Asked Questions

How to Make Mom's Macaroni Salad. Cook macaroni per package instructions. Drain and let cool. Chop celery and eggs. Add chopped celery, eggs, and macaroni in a large bowl. Mix in mayonnaise, mustard, and relish. Add salt and pepper to taste. Enjoy!
Definitely add this to your menu this summer. Cook macaroni per package instructions. Drain and let cool. Chop celery and eggs. Add chopped celery, eggs, and macaroni in a large bowl. Mix in mayonnaise, mustard, and relish. Add salt and pepper to taste.
Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Obviously, elbow macaroni is the preferred pasta for macaroni salad. However, sometimes it’s fun to switch things up a bit. Any small pasta shape will work. I especially like elbows and shells because they catch little pockets of dressing that are oh-so-yummy!

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