Myfavoritemacaronisalad Recipes

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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

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

RONZONI MACARONI SALAD



Ronzoni Macaroni Salad image

My favorite macaroni salad ever. Easy to make and I always have the ingredients on hand. No weird ingredients that require me to run to the store. I am posting this because i don't want to lose the recipe. It isn't posted on the Ronzoni website. The kids love this one! I don't add as much mayo as they list and you can easily add a handful of frozen/canned peas or corn to make it more colorful and tasty. Tastes better the next day. Cooking time does not include chilling time.

Provided by Yemenia

Categories     Low Cholesterol

Time 35m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 13

1 (16 ounce) box ronzoni elbow macaroni, uncooked
1 1/2 cups mayonnaise or 1 1/2 cups low-fat mayonnaise
1 cup plain yogurt
1/4 cup cider vinegar or 1/4 cup white vinegar
2 tablespoons prepared mustard
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups sliced celery
1 1/2 cups chopped red peppers or 1 1/2 cups green peppers
1 cup coarsely shredded carrots or 1 cup thinly sliced radish
1/2 cup sliced green onion
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions; drain.
  • Rinse with cold water to cool quickly; drain well.
  • Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
  • Stir in cooled pasta and remaining ingredients.
  • Cover; refrigerate.

Nutrition Facts : Calories 256.9, Fat 9.7, SaturatedFat 1.7, Cholesterol 8.8, Sodium 394.7, Carbohydrate 37, Fiber 2, Sugar 6.2, Protein 5.8

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