Perfect Creamy Macaroni Pasta Salad Recipes

MACARONI SALAD

Steps:

• Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
• While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
• Mix DRESSING ingredients together in a small bowl.
• Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
• Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
• Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

MOM'S BEST MACARONI SALAD

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.

PERFECT CREAMY MACARONI PASTA SALAD

Steps:

• Cook pasta according to the package directions. Drain and rinse well under cold water to remove starch from the outside of the pasta.
• Meanwhile, add the chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes and then drain. This tones down the raw flavor of the onion so that it won't overpower the salad.
• In the bottom of a large salad bowl, make the dressing. Whisk the sour cream, mayonnaise, mustard, cider vinegar, salt, and pepper. For a sweeter macaroni salad, add honey to taste. I typically add half of a tablespoon but try one to two tablespoons if you enjoy sweeter macaroni salads.
• Add the rinsed macaroni, drained onions, bell pepper, celery, radish, and the pickle to the bowl with dressing. Mix well. Taste, then adjust with additional salt and pepper.

THE BEST MACARONI SALAD EVER

Steps:

• Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
• Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
• Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
• Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
• Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

CHEESY CREAMY MACARONI PASTA

Steps:

• Grab a large saucepan. Add 80g of unsalted butter and melt on a low heat. Then add 80g of flour to the saucepan and stir on a medium heat for 30 seconds. Remove the saucepan from the heat and add ¼ of the milk and stir. Continue to add the milk gradually until the mixture is smooth. Put the saucepan back on the stove and bring to a boil.
• Meanwhile, bring salted water to a boil and cook 450 g of elbow macaroni for 10-12 minutes.
• Season the sauce with salt to taste, pepper to taste, 1-2 tsp of garlic seasoning, 1-2 tsp of onion powder, 2-3 tsp of mustard and stir. Taste and adjust seasoning to suit your taste. Cook on a medium/low heat for 10 minutes and stir from time to time. After 10 minutes remove the sauce from the heat, add cheddar, mozzarella and stir.
• Add the cooked macaroni to the cheesy sauce and stir. Plate up, garnish with parsley and chilli flakes!

CREAMY CHEDDAR MACARONI SALAD

Steps:

• In a large pot, boil the elbow macaroni according to package directions. Drain in a colander, then rinse with cold water.
• Blend together the mayo, mustard, sour cream, vinegar, sugar and salt and pepper.
• In a large bowl, combine the noodles and chopped vegetables, then toss with the dressing.
• Let rest in the fridge for at least 30 minutes (1 hour or more is best).
• Serve and enjoy!

CLASSIC CREAMY MACARONI SALAD

Steps:

• Boil a large pot of water with garlic cloves and seasoned with salt over medium-high heat. Once boiling, add pasta and cook according to the package instructions. Once cooked, carefully drain and run the cooked pasta under cold water to stop the pasta from cooking any further and remove the garlic cloves. (Cool pasta in the fridge before mixing with other ingredients)
• While the pasta is cooking prepare the vegetables. Dice the celery, red onion, and peppers. Cut the cheese into small cubes. Once prepared - set aside.
• Prepare the dressing. Add mayonnaise, sour cream, and spices to a bowl. Mix with a fork or whisk until combined. *You can also add apple cider vinegar and dijon mustard for extra flavor*
• Once the pasta has cooled completly and the ingredients are prepared. Add everything to a deep serving bowl. Use a wooden spoon and stir until fully combined.
• Serve pasta sald cold and store leftovers in the fridge for up to 2 days.

CREAMY MACARONI SALAD RECIPE | GREEK YOGURT PASTA SALAD

Steps:

• Cook macaroni in salted water as per the instructions given on the package. Drain it and rinse it with cold water. Drain it well and set it aside.
• Next, make the creamy macaroni salad dressing. In a big mixing bowl, whisk Greek yogurt, mayonnaise, salt, black pepper powder, garlic, red pepper flakes, honey, lemon juice and lemon zest.
• To the bowl, add macaroni, red bell pepper, cucumber, onion and cilantro. Toss it with the dressing.
• Taste and adjust the seasoning.
• Cover and keep it in the refrigerator for an hour.
• Creamy macaroni salad is ready to serve.

CREAMY MACARONI SALAD

Steps:

• Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
• Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.