where is a good recipe for easy macaroni salad?

Answer 1

cook one box of elbow macaroni (don't overcook)
drain, run under cold water, drain again
In large bowl put macaroni, add chopped red onion, green bell pepper-(save 3 or 4 pepper rings for decorative purposes), celery (in amounts to your preference)
Then add your favorite brand of mayonaise and some seasonings (I usually add black pepper, garlic powder, and some mixed Italian seasoning)
When everything is mixed, top it with the reserved pepper rings and inside each ring place a cherry tomato.

I make this for all the family get togethers and everyone raves about it. ( I make this because it is low cost and VERY easy)

Answer 2

Dunkley's Famous Macaroni Salad Recipe courtesy Craig Dunkley



Recipe Summary
Prep Time: 40 minutes
Cook Time: 3 hours
Yield: 24 servings
User Rating:




1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teasspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes




Episode#: CA1C07


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CLASSIC POTATO SALAD
Servings: 8

FOR THE DRESSING:
1 cup Hellmann's mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
FOR THE SALAD:
6 medium potatoes, peeled, cubed, and cooked
6 hard-boiled eggs, chopped
1 cup sliced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup chopped gherkin pickles
1/4 cup finely chopped red onion

Combine ingredients for the dressing in a large mixing bowl.

Stir in remaining ingredients for the salad and toss gently but thoroughly to coat with sauce. Cover and chill overnight.

Answer 3

I use a small can of crab meat, frozen peas and salad dressing of your choice, Vidalia onion is good, I also use different shaped macaronis too. Very tasty

Answer 4

1 box elbow macaroni, cooked & drained
1 chopped cucumber, 1 jar sliced green olives,1 bag baby peas (you can modify the amounts to your liking)
salt & pepper
Hellmann's mayo (enough to make it creamy)
mix all together, chill

Answer 5

elbow macaroni, tuna mayo onion mix then chill

Answer 6

well here it is: 1.makaroni, 2.Cucumis anguria (pickled cucumbers), 3.chiken meat, 4.mushrooms 5.garlic dressing 6.yellow cheese
that's all and it is delichious