I need agood recipe for macaroni salad?

Answer 1

Macaroni Salad

Serving Size : 4 Preparation

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup uncooked elbow macaroni
1 stalk celery -- chopped
1/4 cup pickle relish or chopped sweet pickle
1/4 teaspoon salt
1 tablespoon chopped onion
3/4 cup mayonnaise or salad dressing

Cook macaroni to desired doneness as directed on package. Drain; rinse with
cold water. In large bowl, combine macaroni with remaining ingredients; toss
lightly. Cover; refrigerate until serving time.

MACARONI SALAD VARIATIONS:
Any of the following can be added:
3 hard-cooked eggs, chopped
1 cup cubed cheese
1/2 cup chopped nuts

MEAT AND SEAFOOD ADDITIONS:
6 1/2 oz can tuna or crab meat, drained flaked
1 cup canned salmon or shrimp, drained
1 cup cubed cooked meat or sausage
Crumbled, crispy cooked bacon

VEGETABLE ADDITIONS:
1 cup cooked peas or carrots
1/4 cup stuffed olives or chopped cucumber
1 tablespoon chopped green pepper or pimento
1 carrot, shredded

Answer 2

Here's a couple recipes hun :)


WORLD'S BEST MACARONI SALAD
1 1/2 lb box of elbow macaroni
1/2 bunch of green onions - chopped
1/2 tsp salt (or more to taste)
1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers
2 tsp dijon mustard (generous)
1 1/2 cups Hellman's Mayonnaise
celery salt
Cook Macaroni in salted water. Drain noodles.
While noodles are still hot, mix in mustard and mayonnaise in large bowl.

Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.

Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in.

Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

Serve cold.

LINDSEYS AMAZING MACARONI SALAD
1 package elbow noodles
3 roma tomatoes
1 small purple onion
1/4 cup sweet relish
1 small can (Lindsay) chopped olives
6 hard boiled eggs
3/4 cup mayonnaise
1/4 cup mustard
salt and pepper
Boil noodles until soft, drain, rinse let cool in refrigerator, while cutting everything else. Dice tomatoes cut onions finely cut eggs (like making deviled egg sandwich) then mix together all ingredients at or leave out whatever you want to liking!
Best if made day before.

MACARONI AND SHRIMP SALAD
1 lb. macaroni, cooked
2 or more lbs. shrimp, cook, peel and cut in 1/2 inch or smaller
Mix, add salt and pepper to taste. Then mix dressing.
DRESSING:
Salad dressing
1/4 c. vinegar
1/4 c. sugar
1/4 tsp. celery seed
1/4 tsp. Old Bay
Cook sugar and vinegar until sugar is dissolved. Add Old Bay, celery seed and boil 1 minute. Mix this with 1 pint of salad dressing, then mix into the macaroni and shrimp. Makes a large bowlful.

MACARONI SALAD
1 lb. macaroni
1/2 c. celery, diced
1/2 c. sweet relish
1 lg. onion, diced
1 tsp. parsley flakes
3 boiled eggs, chopped
1 c. salad dressing
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. celery seed
1 tsp. prepared mustard
Blend together salad dressing, salt, sugar, celery seed, mustard. Mix with cooked and drained macaroni in a bowl. Cover and let stand in refrigerator for 4 to 6 hours to blend flavors.

Answer 3

Macaroni-Bacon Salad:

Prep and cook time: about 25 minutes.

1/3 cup sugar
1/4 cup all-purpose flour
8 slices bacon (8 oz.), chopped
1/2 cup distilled white vinegar
12 ounces dried macaroni (2 3/4 cups)
3/4 cup finely chopped celery
1/3 cup thinly sliced green onions
Salt and pepper

1. In a bowl, combine sugar and flour.

2. In a 2- to 3-quart pan over medium-high heat, stir bacon often until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 3 tablespoons fat from pan.

3. Add sugar-flour mixture to drippings in pan over medium-high heat. Stir for 1 minute, then add 1 1/2 cups water and the vinegar. Stir until mixture is boiling, 2 to 3 minutes.

4. In a 5- to 6-quart pan over high heat, cook macaroni in boiling water, stirring occasionally, until just tender to bite, 8 to 10 minutes. Drain and return to pan. Stir vinegar mixture into macaroni. Let cool.

5. Just before serving, stir bacon, celery, and green onions into macaroni. Season generously with salt and pepper. For a looser texture, stir in about 1/2 cup water. Pour into a serving bowl.

Yield: Makes 2 quarts; 8 to 10 servings

Answer 4

Hi Furryfurr.
2 cups elbow marconi boiled in salted water & drained, add tuna,celery,onions, optional (green pepper) a can early peas, mix with Mayonaise or Mircle Whip according to taste, salt & pepper when everyhing mixed together sprinkle paprika on the top of salad. or http://www.theworldrecipe.com I hope this helps & have a good day!

Answer 5

i like mine about half macaroni and half egg. heres my recipe. use a half box cooked elbow macaroni, 6 hard-boiled eggs chopped, 1 small yellow onion minced, 3 sweet gherkin pickles minced, 1 celery stalk minced, 1 cup or more to taste of Hellman's mayonnaise, salt and pepper to taste. combine all ingredients and refrigerate overnight. i think it's the best.

Answer 6

Here's mine:
Pasta Salad
1 12/oz. package pasta twirls or macaroni
Cook according to package directions. Drain well.
Add:
1 bunch scallions (green onions) chopped
1 package grape or cherry tomatoes, cut up if too large
(optional) 1 cucumer, peeled, seed and cut into chunks

Blend 1 tablespoon garlic salt into 1 cup mayo. Stir into salad.
Keeps for several days.
Enjoy!

Answer 7

For 6 oz. pasta mix :

1/2 cup olive oil, 1 t dried basil
3 T. wine vinegar, 1 t salt
1 minced garlic clove, 1/8 t crushed red pepper

Toss with warm pasta & 1/4 cup grated parmesan cheese. Add broccoli, ripe olives, grape tomatoes, etc. amd toss. Adjust ingredients to your taste. (I always add more oil, garlic & red pepper.) Chill a few hours and serve.

Answer 8

cook macaroni and dice red peppers, green peppers, scallions, celery, sliced black olives, mix miracle whip, sugar, small amount of salt and pepper, small about of western dressing, mix all into the other ingredients and put hard-boiled eggs on top...chill....so...yummmmmyyyyy!!!!!!!!!!!!!!!!!

Answer 9

Macaroni Salad

INGREDIENTS:
1 pound elbow macaroni, cooked, drained, and cooled
3/4 cup sweet pickle relish
1 can (4 ounces) chopped pimiento
1/2 cup diced green bell pepper
1 tablespoon chopped parsley
2 teaspoons grated onions
1 1/2 teaspoons salt, or to taste
1 1/2 cups mayonnaise, divided
1/2 cup sour cream
1/2 cup milk, divided
fresh mixed salad greens
PREPARATION:
Combine relish, pimiento, green pepper, parsley, onion, salt, 1 cup mayonnaise, the sour cream, and 1/4 cup milk. Blend well. Add macaroni. Toss. Refrigerated covered several hours or overnight. To serve, combine remaining 1/2 cup mayonnaise with remaining 1/4 cup milk; stir into salad until moistened as desired. Place macaroni salad in a serving bowl and garnish with greens.

Macaroni Salad

INGREDIENTS:
4 cups cooked macaroni
8 ounces cooked ham, cut in strips
8 ounces American cheese (Velveeta), cut in strips
1 can (8 to 9 ounces) pineapple tidbits , drained
1/2 cup chopped sweet pickle
1 cup thinly sliced celery
1 teaspoon minced onion
1/3 cup diced pimento
1/2 cup salad dressing or mayonnaise
1 teaspoon salt
PREPARATION:
Combine ingredients; blend well. Chill thoroughly and store in refrigerator.
Serves 8.

Amish Macaroni Salad

INGREDIENTS
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
DIRECTIONS
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Old Fashioned Macaroni Salad

INGREDIENTS
2 cups macaroni
2 (6 ounce) cans tuna, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic powder
1 1/2 cups mayonnaise
2 tablespoons prepared mustard
salt to taste
ground black pepper to taste
DIRECTIONS
Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

Jim's Macaroni Salad

INGREDIENTS
1 (16 ounce) package macaroni
4 hard-cooked eggs, chopped
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup chopped dill pickles
1/2 cup chopped white onion
1/2 cup chopped green bell pepper
1 (6 ounce) can pitted black olives
6 slices American processed cheese, cut into 1/2-inch piece
1 tablespoon cider vinegar
1 cup mayonnaise
salt to taste
ground black pepper to taste
DIRECTIONS
Cook macaroni in a large pot of boiling water until tender. Drain.
Blend the vinegar and mayonnaise thoroughly.
Combine noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.