im looking for a really good macaroni salad receipe with out tomatotes?

Answer 1

I hear you, my hubby hates tomatoes too.

I boil macaroni, add mayo, a bit of mustard, crumbled bacon, sliced green olives (no pits), sliced boiled egg and salt and pepper to taste.

Answer 2

This is how I make macaroni salad, and it couldn't be easier: Boil a package of macaroni until done, and rinse in cold water to stop the cooking. Mix together a cup of Miracle Whip, a tablespoon of sweet pickle relish, a tablespoon of sugar, and onion and garlic salt to taste. You can add more relish if your family likes it. Add any or all of the following to the macaroni: a cup of small shrimp, deveined; a cup of Cheddar cheese cubes; small can green peas, thoroughly drained; 3 or 4 diced hard-boiled eggs; 1/4 cup diced celery; 1/4 diced red or green peppers. Pour the dressing over the macaroni and mix thoroughly. Chill, and add a little more Miracle Whip before serving if the salad has absorbed too much of the dressing. Garnish with slices of red and green pepper and slices of hard-boiled eggs, if desired.

Answer 3

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.

Answer 4

I don't have an exact recipe since I always cook for scratch and don't use recipes, but the one I make that even the kid love is called Confetti Salad

Macaronit or pasta of your choice- I like the smaller cut noodles

1/2 can of chopped mild green chilis
finely grated carrots
boneless chicken breasts cut up into chunks
1 canned of marinated artichoke hearts chopped up
1 can of sliced green or black olives
1 small yellow or red bellpepper (the sweeter the better)
A dash of salt and pepper and dried onions

For the dressing reserve a little of the artichoke marinade and add mayo, mustard, and your favorite italian dressing.

Make this this might before as the flavors marry overnight. Also mix in the ingredients into warm pasta.

Answer 5

Apricot Macaroni Salad

1 8-ounce package macaroni
1 20-ounce can pineapple chunks, drained
1/2 cup chopped red or green pepper
1/2 cup shredded cheddar cheese
2/3 cup mayonnaise or salad dressing
1/2 cup Smucker's Apricot Preserves
Red or green pepper rings

Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.

Makes six to eight servings.

Answer 6

cook your macaroni, cool...

in a bowl, put one cup of mayo, a tbsp of mustard, a cup of chopped white chicken, a cup of cubed cheese, 1/2 cup green onions, if desired, 1/2 up green pepper...toss together...cool in fridge for an hour or two more, and serve...

also, you can add to cooked, cooled noodles...some mayo, some ceasar dressing, crumbled bacon, real shredded parmesan...and serve on a bed of romaine lettuce, sprinkle with some more of the parm and a couple of croutons...Fantastic!

Answer 7

A simple one is to mix chopped frankfurter sausauges with canned sweetcorn - with pimentos if you like - and then bind with mayonnaise. This one lives or dies by the quality of the sausages, so it's worth getting the best you can afford.

Answer 8

INGREDIENTS
1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
1/4 teaspoon ground mustard
2 tablespoons sweet pickle juice
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup pimento-stuffed green olives
1/4 cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped
2 tablespoons celery seed
DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.

ANOTHER:

2 cups uncooked macaroni
2 cups broccoli florets
1 cup cubed, extra-lean ham
1/4 cup finely chopped sweet white onion
2 tablespoons fresh, finely chopped parsley or 2 tsp dried
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons mayonnaise
1/3 cup fat-free sour cream
4 hard-boiled eggs

Prep time: 15 minutes
Cooking time: about 15 minutes

1. Cook the macaroni, following package directions. Drain well, rinse with cold water, and let cool. While pasta is boiling, cook the broccoli in the microwave until just tender (about 4 minutes).

2. Place macaroni in a serving bowl; add broccoli, ham, onion, parsley, salt, and pepper to taste. In a small bowl, blend mayonnaise with sour cream, then add mixture to pasta.

3. Peel cooled eggs (discard 2 of the yolks). Chop the remaining eggs and gently stir them into the macaroni mixture. Add more salt and pepper if needed. You can make this salad a day ahead and refrigerate overnight, or serve it right away.

ANOTHER:

4 cups elbow macaroni, cooked,drained & cooled
1/2 cup finely chopped dill pickles
1 cup medium cheddar, cut into small cubes
1/2 cup coarsely grated carrots
1/2 cup finely chopped red onions
1/2 cup Miracle Whip
1/2 cup red relish
1 teaspoon rubbed dill
1 teaspoon seasoning salt
1/2 teaspoon coarse ground black pepper (or to taste)

After macaroni is thoroughly cooled and drained, place in large bowl with all chopped veggies and cheddar.
In a seperate bowl mix Miracle whip, relish and spices.
Pour into pasta mix, and lightly toss together.
Refrigerate til ready to use.

Answer 9

We use the flakes of ham & some green onions..