Macaroni Salad - I'm looking for a tasty recipe?

Question

if you have not made a recipe don't submit it !!!!!!!!!!!! like this person who doesn't know a zester from a mandolin <3Never♥Change<3

Answer 1

Best Creamy Macaroni Salad

INGREDIENTS
1 cup macaroni
3/4 cup cubed Cheddar cheese
1 stalk celery, chopped
1 green bell pepper, chopped
1/2 cup frozen green peas, thawed
1/3 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 1/2 tablespoons sweet pickle relish


DIRECTIONS
Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

Answer 2

The great thing about pasta salad is that you don't have to have a recipe; you can just throw in whatever you have. I start with cooking the pasta, obviously, and then if there are any vegetables that I want to cook before putting into the salad, I throw them into the water with the pasta a couple of minutes before the pasta is done. Broccoli is really good, for example. Whatever other vegetables I have/want to include go into the mixing bowl. Also, grated cheese is really delicious in pasta salad. Also include some mayonnaise or salad dressing, whatever you prefer, plus salt and pepper to tase. Other things I might include in the salad would be diced green or red peppers, perhaps some tuna (drained) or canned shrimp (drained), tomato, or whatever other vegetables I think would be good. Drain the pasta and mix everything together. The grated cheese will melt as it's mixed with the hot pasta and it's delicious. You can serve hot or cold.

(P.S. If you are planning to chill the salad for later, you might want to add more mayo or salad dressing. I think the pasta absorbs it sometimes and it gets kinda dry...)

Answer 3

chinese language fowl & asparpgus salad Salad: 2 fowl breasts a million/4 tsp. olive oil salt & papper a million/2 lb asparagus a million pink bell peppers a million shredded carrot a million scallion , sliced diagonally a million Tbsp sesame seeds , toasted Dressing: 3/4 cup vegetable oil a million/4 cup apple cider vinegar a million/3 cup soy sauce 3 Tbsp sesame oil a million Tbsp honey 2 garlic cloves, minced a million tsp. sparkling ginger, peeled and granted a million Tbsp white sesame seeds , toasted a million/2 cup delicate unsweetened peanut butter 2 tsp salt a million tsp pepper Preheat the oven to 350 . place the fowl and rubeith o oil . Sprinkle salt & pepper. Roast 15-20 minutes, till the fowl is purely cooked. In a pot of boiling salted water , blanch the asparagus 3 to 5 minutes, til crisp-mushy. decrease the pepper into strips relating to the dimensions of the asparagus products. integrate the fowl asparagus , peppers and carrots in a extensive bowl. Whisk at the same time each and all the climate for the dressing and toss with the salad . upload the scallions and a million Tbsp sesame seeds.

Answer 4

Dunkley's Famous Macaroni Salad

1 (16 ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onions, diced
1 cup yellow onions or white onions, diced
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup dill pickles, diced
1 cup salami, diced
1 cup black olives, drained and diced or sliced
1/2 teaspoon horseradish
1-2 tablespoon garlic salt
1-2 tablespoon fresh minced garlic
1/2 teaspoon white pepper
1-2 teaspoon fresh 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
1-1 1/2 cup mayonnaise

Bring 2 quarts of water to a boil.
Add macaroni and cook until it is al dente, approximately 7-9 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.
Place pasta in a large bowl.
Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
Fold in pimentos.
Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed)
Refrigerate for another 30 minutes to 1 hour before serving.