My Macaroni Pimento Salad By Freda Recipes

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PIMENTO CHEESE MACARONI SALAD



Pimento Cheese Macaroni Salad image

This is inspired by a delicious and creamy pimento dip that my best friend makes whenever we do a weekend barbecue shindig. I decided to make a pasta salad version of that dish featuring elbow macaroni. The addition of diced red bell pepper adds a crunch of freshness that pairs perfectly with the creaminess of the ingredients. This fun and comforting salad is delicious warm or room temperature but can also be made in advance and served cold.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 ounces elbow macaroni
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup canned pimento peppers, diced
1/2 cup shredded sharp Cheddar
2 tablespoon chives, fresh or freeze-dried
1 tablespoon smoked paprika, plus more for sprinkling
1 clove garlic, minced
Dash hot sauce (use your favorite)
1 red bell pepper, stemmed, seeded and diced

Steps:

  • Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
  • Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
  • Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.

PIMENTO SALAD



Pimento Salad image

Provided by My Food and Family

Categories     Recipes

Time 1h1m

Number Of Ingredients 6

2 lb elbow macaroni
1 cup Kraft Mayonnaise OR Miracle Whip
jars 3 or 4 pimento
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • Cook elbow macaroni (do not over cook), strain and rinse with cold water.
  • Add mayonnaise Or Miracle Whip, pimento, paprika, salt and pepper.
  • Refrigerate at least 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

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

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

PIMENTO SALAD



Pimento Salad image

From the internet KESQ.com. This salad can be a little bit bland, it may be the pimentos, so you really have to work with the seasonings, including the paprika. The paprika goes in the salad, and on top if you like. Adjust to your own taste.

Provided by True Texas

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs elbow macaroni
3 (2 ounce) jars pimientos
3/4 cup mayonnaise
paprika
salt and pepper
cayenne pepper (for flavor) (optional)

Steps:

  • Cook macaroni and drain well. Rinse with cold water.
  • Mix in the rest of the ingredients, paprika actually goes in salad.
  • Feel free to use more or less of any item to make the dish to your liking.
  • Chill for at least 1 hour.

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