The Best Macaroni Salad Evah Recipes

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.

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!

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
• Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
• Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

PIONEER WOMAN'S BEST MACARONI SALAD EVER

Steps:

• Cook macaroni in lightly salted water till done. Drain in a colander and rinse with cold water. Set aside.
• Mix mayonnaise, vinegar, sugar, salt, pepper, milk and pickle juice in medium sized bowl.
• In large bowl place cooked macaroni. Add about 3/4's of the mayonnaise mixture to the macaroni. Next add the peppers, pickles, olives and onions. If needed, add the remaining dressing. Add a splash of pickle juice to the salad. The salad dressing will thicken up after refrigeration.
• Refrigerate for at least two hours before serving.

THE BEST PASTA SALAD

Steps:

• Cook pasta according to directions, about 8 minutes, stirring occasionally.
• While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
• Drain Rotini; rinse with cold water for about 3 minutes.
• Mix pasta with tomato, peppers, onion and olives.
• Refrigerate for about 1/2 an hour.
• Add salad dressing; mix well.
• Add Parmesan cheese; mix well.
• Serve immediately.
• If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

THE BEST MACARONI SALAD EVER

Steps:

• While pasta is cooking start chopping up all the veggies.
• After pasta is done I rinse with cool water for a few seconds. This helps the soupiness factor (it will still be soupy just not as much if the pasta is cooled before you add the wet ingredients.).
• Mix in all of the ingredients.
• Place in fridge until it thickens up. It will look liquidy when you put everything together, but that is ok, it will thicken up in the fridge. I always make it the night before, or give yourself at least 4 hours in the fridge so it thickens enough and does not look like soup!