Resers Macaroni Salad Copycat Recipes

RESER'S MACARONI SALAD (COPYCAT)

Reser's Macaroni Salad (Copycat) image

Time 2h30m

Yield 12

Number Of Ingredients 11

Ingredients

MACARONI1 lb uncooked large elbow macaroni
1/3 cup minced red bell pepper
4 teaspoons reconstituted onions
2 tablespoons confectioners' sugar
4 teaspoons prepared yellow mustard
1/2 tablespoon mustard powder
1 1/4 teaspoons iodized salt
1 teaspoon onion powder
1 teaspoon white pepper
3 tablespoons sweet pickle juice
1 1/2 tablespoons distilled white vinegar

Steps:

RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.PREP remaining vegetables to specifications.COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).WHISK mixture well then gently fold in vegetables until just blended.GENTLY fold in drained macaroni until well-blended.COMBINE the sweet pickle juice with vinegar then sprinkle over salad.FOLD mixture gently until creamy, without over-mixing.COVER and refrigerate for at least 2 hours.SERVE and enjoy.

RESER'S MACARONI SALAD (COPYCAT)

Reser's Macaroni Salad (Copycat) image

Make and share this Reser's Macaroni Salad (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories Kid Friendly

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb uncooked large elbow macaroni
2/3 cup finely chopped sweet pickle
1/2 cup finely diced celery heart
1/3 cup minced red bell pepper
4 teaspoons reconstituted onions
3 cups extra thick real mayonnaise
2 tablespoons confectioners' sugar
4 teaspoons prepared yellow mustard
1/2 tablespoon mustard powder
1 1/4 teaspoons iodized salt
1 teaspoon onion powder
1 teaspoon white pepper
3 tablespoons sweet pickle juice
1 1/2 tablespoons distilled white vinegar

Steps:

RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
PREP remaining vegetables to specifications.
COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
WHISK mixture well then gently fold in vegetables until just blended.
GENTLY fold in drained macaroni until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.
COVER and refrigerate for at least 2 hours.
SERVE and enjoy.

Nutrition Facts : Calories 389.5, Fat 20.4, SaturatedFat 3, Cholesterol 15.3, Sodium 723.6, Carbohydrate 46.5, Fiber 1.6, Sugar 8, Protein 5.8

AMISH MACARONI SALAD

Amish Macaroni Salad image

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

Provided by CONNIE0751

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked elbow macaroni
3 large eggs hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Steps:

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g

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