Southern Macaroni Salad Recipes
SOUTHERN MACARONI SALAD RECIPE
Macaroni Pasta Salad is an old Southern classic recipe. Great for home, picnics, potluck dinners, any old place. Can be prepared a day or two ahead of time if needed and travels well. Best if served chilled.
Provided by Steve Gordon
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Prepare macaroni pasta according to package directions.
- Drain pasta, set aside.
- Place Dukes mayonnaise In a large mixing bowl.
- Add vinegar.
- Add mustard.
- Add sugar.
- Add salt.
- Add black pepper.
- Mix together well.
- Add the drained pasta.
- Add celery.
- Add peppers.
- Add onion.
- Toss everything to coat well.
- Cover bowl. Refrigerate for 2 or more hours to chill.
- Enjoy!
SOUTHERN MACARONI SALAD
A creamy blend of mayo and veggies sure to please any with a heart for a good ole' Southern tradition. My grandma use to make this macaroni salad all the time at every holiday.
Provided by Terri Hurt
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
- Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
- Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 39.1 g, Cholesterol 120.2 mg, Fat 21.9 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 425.5 mg, Sugar 4.1 g
MACARONI SALAD
Make your next picnic perfect with our classic macaroni salad recipe. Cooked pasta, hard boiled eggs, celery and mayo are just a few of the ingredients needed to whip up this creamy, delicious party staple.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Combine all ingredients in one bowl and serve.
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- Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon salt and the macaroni. Cook until almost tender, about 6 minutes adding the peas for the last minute of cooking. Drain the macaroni and peas in a colander and rinse with cold water. Drain briefly, but leave enough water so the macaroni is still moist. Transfer the macaroni and peas back into the large pot.
- Add the onion and celery to the macaroni. Combine the vinegar, mustard and cayenne in a small measuring cup and pour over the macaroni. Toss gently to combine. Leave the mixture to marinate for a few minutes so the macaroni absorbs the flavors.
- Add the mayonnaise to the macaroni and stir gently using a rubber spatula to combine. Gently fold in the cheese and eggs. Add salt and pepper to taste and transfer to a covered container. Refrigerate until ready to serve. May be covered and refrigerated for up to 2 days. Serve cold.
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- Cook macaroni al dente, about 7 minutes. Remove from heat. Strain. Rinse with cool water and allow to cool.
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Ratings 49Calories 222 per servingCategory Side Dish
- In a large pot, bring water to a boil. Cook macaroni according to package directions for al dente pasta. Drain, rinse with cold water, and allow to cool to room temperature.
- In a small bowl, add mayonnaise, lemon juice, mustard, salt, pepper, garlic powder, and paprika. Whisk to combine.
- In a large bowl, add macaroni, onion, celery, bell pepper, and eggs. Add dressing and toss to evenly coat all ingredients.
- Pour macaroni salad into a serving dish and top with chopped parsley. Serve immediately, or cover and refrigerate until ready to serve.
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- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 9 minutes. Rinse under cold water to stop cooking then drain well.
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4.3/5 (6)Category Side DishCuisine AmericanTotal Time 2 hrs 35 mins
- Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until it is cooled.
- In another bowl stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder. Add the onion, celery, and bell pepper. Mix well.
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- Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 6 to 8 minutes.
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