Warm Macaroni And Veggie Salad Recipe 415

VEGGIE MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. , In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.

WARM MACARONI SALAD

Steps:

• Cook the 1 1/2 cups elbow macaroni pasta according to the package instructions and drain it of all the water once finished.
• Gently stir in grated/chopped fresh 1/2 cup carrot, 3 tablespoons onion, 1 stalk of celery, 3 tablespoons pickle relish, and 2/3 cups mayonnaise. Add salt and ground black pepper to taste.
• Serve immediately while still warm. Store any leftovers in an airtight container in the refrigerator up to 4 days.

WARM MACARONI AND VEGGIE SALAD RECIPE - (4.1/5)

Steps:

• Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing. Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping. Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni. Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.

CREAMY VEGAN MACARONI SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Boil the pasta until al dente, 7 to 8 minutes. Drain well, then transfer to a bowl to cool completely.
• Meanwhile, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoons salt and several grinds of black pepper in a medium bowl until smooth and combined. Cover the dressing and refrigerate until ready to assemble.
• Once the pasta is completely cool, fold in the dressing, celery, and peppers until thoroughly combined. Taste and adjust the seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

GRILLED VEGGIE AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
• Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
• Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
• To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
• Serve immediately or keep at room temperature until ready to serve.

CALIFORNIA SUMMER MACARONI SALAD

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 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.

WARM MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook the pasta according to package directions.
• Drain well and transfer to a large serving bowl.
• Add the carrot, onion, celery, and pickle to the warm macaroni.
• Stir in the mayonnaise, salt, and pepper.
• Serve it while it is still warm.

MACARONI GARDEN SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.

MOM'S OVERNIGHT MACARONI SALAD

Steps:

• After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm.
• In another bowl mix together second set of ingredients until it is smooth.
• Then pour it over the macaroni and stir.
• Cover and refrigerate OVERNIGHT.
• It will be bright yellow and real good the next day!

VEGETABLE MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.