Does anyone have a good recipe for macarroni salad?

Question

Please help!!! I have to take this simple salad to a birthday party but dont know how to make it and I dont just want to buy it already made. I tried a recipe from the internet but it turned out very dry. I would like a creamy recipe but will settle for some other good recipe.

Answer 1

If you liked the Salad you made before but where unhappy with just the moisture content I suggest you add sour cream or more sour cream if it was in the recipe to start with, let your tongue decide:
Macaroni Salad

Ingredients
1 8 oz.Box of elbow macaroni, cooked
1 8 oz.Bottle of Italian dressing
1 8 oz.Container of sour cream
1Green pepper, chopped
4 stalksCelery. chopped
8 oz.(or more) of sharp cheddar cheese, cubed
Preparation
After cooking macaroni, drain and add Italian dressing. I usually let it sit over night in the fridge. Add all other ingredients and mix thoroughly. Serve cold.

Answer 2

Cheddar Macaroni Salad
Yield: 1 Salad

Ingredients

3 c medium shell macaroni
2 c cubed cheddar cheese
1 c chopped celery
1/2 c chopped green pepper
1/4 c chopped onion
1 c dairy sour cream
1 c mayonnaise or salad dressing
1/4 c milk
1/2 c sweet pickle relish
4 ts vinegar
1 1/2 ts prepared mustard
3/4 ts salt

Instructions

In a large kettle cook macaroni in a large amount of boiling salted
water until tender; drain. Cool to room temperature. Toss with
cheese, celery, green pepper and onion.

Combine sour cream, mayonnaise or salad dressing, and milk; stir in
relish, vinegar, mustard and salt. Toss with macaroni mixture.

Cover and chill for several hours.

Serve in a lettuce lined bowl. Garnish with green pepper rings if
desired.

Answer 3

This is a sure fire recipe:

1 box of elbow or shell macaroni
1 green pepper chopped (not minced)
1/2 onion chopped
1 or 2 ripe red tomatoes diced


Add mayonnaise thinned down with a small amount of milk so the consistency is not too thin and mix all together. Make this a day ahead of time so the flavors blend. I have gotten many excellent comments on this simple recipe. Good luck.

Answer 4

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

Answer 5

1Lb elbow macaroni cooked
1/2 onion chopped fine fresh
3 carrots chopped fine fresh
2 stalks of celery fresh
2 hardboiled eggs
parsley , salt, pepper to taste
add enough mayonaise so it is almost wet.
Mayonaise absorbs into the pasta that is why you get a dry salad. An addition add a little olive oil about a teaspoon. Do not use miracle whip, I repeat do not use miracle whip. Hope this helps

Answer 6

If the recipe you tried was dry but tasted good, just add more mayo next time. Be sure to add lots of tuna too!
My own recipe is really just by eye when I am making it, I add lots of tuna, noodles(try different size and shape noodle for variety),salt,pepper,chopped green onion, and lots of mayo. Sometimes I add shredded carrots for colour or chopped celery for some added texture. Be sure to let your salad sit overnight so the flavours belnd and some of all that extra mayo you put in will absorb into noodles.

Answer 7

Here is my grandpas award winning recipe

INGREDIENTS
1 (16 ounce) package macaroni
2 red bell peppers, chopped
1 green bell pepper, chopped
1/2 cup chopped green onions
1 stalk celery, chopped (optional)
1 tablespoon olive oil
1 cup mayonnaise
1 packet dry vegetable soup mix
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water until no longer hot. Transfer noodles to a large bowl.
Stir in red bell peppers, green bell peppers, green onions, celery and olive oil. Mix in mayonnaise and soup mix. Refrigerate for a few hours before serving.

Answer 8

I use a lot of mayo, chopped white oinion, cucumbers, tomato and hard boiled egg. Throw in some salt and pepper and it's delicious. Or, you could use a little less mayo, but toss in some italian salad dressing for a zingy taste, but then I leave the tomato out, because it seems to get too runny. I like to use the spiral noodles to hold all the sauce on.

Answer 9

I do a Macaroni salad by boiling the pasta in hot salted water, drain, and put in a big bowl, add olive oil,fresh tomatoes diced,one or two tins of tuna in olive oil, lots of fresh basil leaves and salt and pepper and leave in the fridge to cool and than serves in small bowls
Prepare a ratatouille by putting in a pot 2 eggplant,6 zucchini,3 onions,3 bell peppers and 3 small t fresh tomatoes slices in big pieces the eggplants,the zucchini,the onions and bell peppers and in half the tomatoes,with all these vegs put one or two spoons of olive oil and some water, cover and cook over a very slow gas when the veg are ripe not overripe put some two spoons of balsamic vinegar or ordinary white vinegar do not cover the veg and let it simmer meanwhile boil the macaroni drain and mix them with the ratatouille, cover with leaves of fresh basil salt and pepper,leave to cool and serve

Answer 10

I used fresh veggies in my pasta salad. It's a favorite at our house.

1 pound macaroni or any other small pasta, cooked and drained
1 16 ounce bottle of Caesar Italian dressing
grape tomatoes
1 cucumber diced
1 small red onion thinly sliced or diced
broccoli florets in small chunks
celery thinly sliced
red and /or green bell peppers diced
baby carrots cut in half
chopped green onion tops
1 can sliced black olives

Combine all ingredients in large bowl. Toss well and cool for a few hours to soak in flavor. Yum