The Great American Macaroni Salad Recipes

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Provided by Graden

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

Steps:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g

AMERICAN MACARONI SALAD

American Macaroni Salad image

From the Food Network kitchen staff. I've been making this now for almost 2 years and it's not only quick and easy to prepare it's delicious. What I really appreciate about this Macaroni Salad is that I live in a household divided. Half of us like mayonaise and the other loves Miracle Whip. This Macaroni Salad is a big pleaser with EVERYONE! This brought peace back to our table. ;)

Provided by SaraBellaBean

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup chopped celery
1/4 cup chopped red onion
1/2 cup diced tomato
1/2 cup mayonnaise
3/4 teaspoon yellow mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon salt, plus more
salt, to taste
black pepper, to taste

Steps:

In a large bowl combine the macaroni, celery, onion, and tomato.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine.
Season with salt and pepper to taste. Serve.
Store covered in the refrigerator, for up to 3 days.

Nutrition Facts : Calories 229.3, Fat 8.3, SaturatedFat 1.8, Cholesterol 8.2, Sodium 352.7, Carbohydrate 33.5, Fiber 1.5, Sugar 4.2, Protein 5.1

MACARONI SALAD

Macaroni Salad image

Macaroni salad, a cookout favorite, doesn't take much to be great - just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; the only time macaroni has to be served hot is when it's covered in mounds of cheese, like this Southern Macaroni and Cheese.

Provided by Millie Peartree

Categories noodles, salads and dressings, side dish

Time 30m

Yield 8 to 10 servings (3 quarts)

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound elbow noodles
2 celery ribs, finely diced
1 red bell pepper, finely diced
1/2 cup shredded carrots (from 1 medium carrot)
1/2 cup finely diced red onion
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup apple cider vinegar or white vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon or yellow mustard
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed

Steps:

Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.

BEST AMERICAN MACARONI SALAD RECIPE - (4.4/5)

Best American Macaroni Salad Recipe - (4.4/5) image

Provided by á-175897

Number Of Ingredients 12

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

EASY CREAMY MACARONI SALAD RECIPE

Easy Creamy Macaroni Salad Recipe image

The perfect side dish for your summer BBQ - traditional creamy American macaroni salad. Creamy, easy, and delicious.

Provided by Camille Beckstrand

Categories Side Dish

Time 10m

Number Of Ingredients 13

Ingredients

2 cups dry elbow macaroni (cooked, rinsed and drained)
⅓ cup diced celery
¼ cup minced red onion (soaked in cold water for 5 minutes, drained)
3/4 cup shredded carrots
1 Tablespoon minced flat-leaf parsley
½ cup diced vine ripened tomato (optional)
½ cup prepared mayonnaise
¾ teaspoon dried mustard
1½ teaspoons sugar
1½ Tablespoons cider vinegar
3 Tablespoons sour cream
½ teaspoon kosher salt (plus more to taste)
Freshly ground black pepper

Steps:

In a large bowl combine the macaroni, celery, onion, parsley and tomato.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine.
Season with salt and pepper to taste and serve.
Store covered in the refrigerator, for up to 3 days.

Nutrition Facts : Calories 324 kcal, Carbohydrate 38 g, Protein 7 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 326 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HELLMANN'S CLASSIC MACARONI SALAD

Hellmann's Classic Macaroni Salad image

A longtime favorite of my family. We don't have an outdoor summer gathering without this and Hellmann's Original Potato Salad. Can't go wrong with these delicious recipes. FYI: because of the mayo content, we put the bowl of salad into a slightly larger-sized bowl filled halfway with ice to keep the salads cold and fresh.

Provided by aHardDaysNight

Categories Summer

Time 25m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces elbow macaroni
1 cup Hellmann's mayonnaise
2 tablespoons vinegar
1 tablespoon hellmann's Dijonnaise mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

Steps:

Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, Mustard, sugar, salt and pepper.
Stir in macaroni, celery, green pepper and onion.
Serve chilled or at room temperature.

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