My Favorite Macaroni Salad Recipes

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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

MY FAVORITE MACARONI SALAD



My Favorite Macaroni Salad image

What would summer, or anytime really, be without macaroni salad? The variations are endless, but this one is my favorite. I hope you will give it a try and enjoy it as I do.

Provided by FLUFFSTER

Categories     Brunch

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
pepper
8 ounces macaroni, cooked and drained
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/4 cup chopped red onion
1/2 cup black olives, chopped
2 eggs, hardboiled and chopped
1/4 cup pimiento, chopped

Steps:

  • Combine the mayonnaise, vinegar, mustard, sugar, salt, and pepper.
  • Stir in the remaining ingredients and mix gently.
  • Cover and place in refrigerator.

Nutrition Facts : Calories 349.4, Fat 16.6, SaturatedFat 2.7, Cholesterol 72.2, Sodium 818.7, Carbohydrate 42.3, Fiber 2.7, Sugar 6, Protein 8.1

CUBANO MACARONI SALAD



Cubano Macaroni Salad image

One of my favorite sandwiches is a hot Cubano, piled high with juicy pork, layers of ham and melty Swiss cheese. These same ingredients are amazing turned into a macaroni salad. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Swiss cheese
1 cup cubed cooked pork
1 cup cubed fully cooked ham
1/2 cup chopped sweet pickles
1/2 cup chopped onion

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles and onion. Add dressing; gently to coat. Refrigerate until serving.

Nutrition Facts : Calories 300 calories, Fat 22g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

AMISH MACARONI SALAD



Amish Macaroni Salad image

I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.

Provided by Charmed

Categories     Pasta Shells

Time 10m

Yield 20 serving(s)

Number Of Ingredients 11

1 lb macaroni (or small shells)
1/2 cup finely chopped celery
1/2 cup finely grated carrot
1/4 cup finely chopped onion (more if desired)
1/4 cup chopped green pepper (optional, see note at end)
6 hard-boiled eggs (reserve 1 to slice for garnish, and chop the remaining 5)
paprika, for garnish
2 cups Miracle Whip
1/4 cup vinegar
3/4 cup sugar
2 tablespoons prepared mustard

Steps:

  • Cook macaroni as directed on package; Drain& cool.
  • In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
  • In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
  • Fold the dressing gently into the macaroni salad mixture.
  • Place into your serving bowl and garnish with the reserved slice egg and paprika.
  • Let sit overnight for the best results.
  • NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.

Nutrition Facts : Calories 200.4, Fat 6.8, SaturatedFat 1.3, Cholesterol 62.6, Sodium 251.7, Carbohydrate 29.1, Fiber 1, Sugar 11.1, Protein 5.2

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