Puerto Rican Macaroni Salad Recipes

PUERTO RICAN MACARONI SALAD

Steps:

• Boil maccaroni and eggs.
• Then cut green olives, pepper, eggs, span and onions.
• Add the seasonings and mayo.
• Refrigerate for about one hour and then serve cold.

PUERTO RICAN GAZPACHO SALAD

Steps:

• Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
• Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap.
• Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.

CLASSIC OLD FASHIONED MACARONI SALAD RECIPE - (4.6/5)

Steps:

• In a large serving bowl, whisk together the dressing ingredients; set aside. Cook pasta in well salted water until al dente according to package directions. Drain, rinse and drizzle with olive oil; add to serving bowl. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Taste, add salt and pepper, taste and adjust as needed. Refrigerate before serving for at least 2 hours, or overnight, if possible; toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed. Cook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Top with cooked, crumbled bacon and chopped fresh parsley. Can also serve on individual chilled salad plates dressed with lettuce leaves or shredded lettuce, with a garnish of crumbled egg and cooked bacon. Variation: Add 2 cups of cooked chicken (canned okay), 1-1/2 cups of cubed ham, 2 cups of small, cooked shrimp, drained, canned salmon alone, or in combination with, 2 cans of tuna, well drained, or just use the tuna alone.

PUERTO RICAN MACARONI SALAD RECIPE - (4.2/5)

Steps:

• Cook the pasta according to the package instructions, adding a little salt. When ready, drain well. Combine the pasta with the rest of the ingredients, diluting the mayonnaise with 2 tablespoons of cream before adding. Stir once more and garnish with a few pieces of red bell pepper and hard boiled egg.

POLYNESIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

MACARONI SALAD (PAULA DEEN)

Steps:

• Boil the macaroni and the eggs together in the same pot.
• Let cool
• Dice the eggs.
• Throw it all in the bowl and mix together.
• Add chicken, tuna or shrimp to turn it from a side dish to a meal.