Home Forums Forum Recipes Salad and Dressing recipes Macaroni salad Variations

This topic contains 8 replies, has 1 voice, and was last updated by lucky lucky 6 years, 4 months ago.

Viewing 9 posts - 1 through 9 (of 9 total)
  • Author
    Posts
  • #15037
    lucky
    lucky
    Moderator

    “SUNDAY BEST” MACARONI SALAD

    4 c. cooked macaroni
    1 1/2 c. cooked peas
    1 sm. onion, diced
    4 hard boiled eggs, cubed
    1/2 c. finely chopped green pepper
    1 1/2 c. mild cheddar cheese, shredded
    1 1/2 c. deli ham, small dice
    1/4 c. pickle relish (or sub. 3 TBL. yellow mustard)
    1/2 tsp. Black pepper
    combine all ingredients and mix gently till everything is blended.
    Add 1 1/2 – 2 c. Hellman’s mayo (do not use salad dressing) and mix gently till all is coated.
    Refrigerate for at least an hour before serving

    #60660
    lucky
    lucky
    Moderator

    Amish Macaroni Salad
    Yields: 6 servings
    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 relish2 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:
    1.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.
    2.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.

    #60661
    lucky
    lucky
    Moderator

    Macaroni Salad
    Yield: 5 servings

    1 c Hellman’s real mayo.
    8 oz cooked elbow macaroni, drained
    2 tb vinegar
    1 c sliced celery
    1 tb prepared mustard
    1 c chopped green or red pepper
    1 ts sugar
    1 ts salt
    1/4 c chopped onion
    1/4 ts pepper
    In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt,
    and Pepper until smooth. Add macaroni, celery, green pepper, and
    onion; toss to coat well. Cover. Refrigerate at least two hours to
    blend flavors. Makes five cups.

    #60662
    lucky
    lucky
    Moderator

    Chicken Macaroni Salad
    3 or 4 boneless, skinless chicken breasts,
    boiled in water then cubed.
    1 or 2 (12 ounce) bags Rainbow twirls (Rotelle),
    cooked, drained and cooled (I use 1 1/2 bags)
    1 cup cubed cheese (I use Cheddar or Colby)
    whatever kind you like
    1 cup diced celery
    1 small can olives
    1/2 cup chopped green onions
    About 2 cups or less broccoli, cut into small pieces
    1 cucumber, peeled and cut into small pieces
    Dressing
    2 cups mayonnaise
    1 teaspoon mustard
    2 tablespoons ketchup
    1 tablespoon dry Hidden Valley Ranch Dressing Mix (add a little milk to thin the
    dressing)
    Combine mayo, mustard, ketchup, dressing mix, and milk and stir until smooth. Fold this
    mixture carefully over the rest of the ingredients. It looks like
    a lot of dressing but the macaroni really absorbs it.

    Chicken Macaroni Salad Ingredients

    1 lb. chicken breasts
    1 pkg. salad-roni pasta, cooked and drained
    1 pkg. frozen mixed vegetables, cooked
    * 3 chopped green onions
    * 1/2 cup chopped green olives
    * 1 cup mayonnaise or more to taste
    * salt and pepper
    * 1 cup chopped celery

    Directions

    In dutch oven, cook the chicken breasts in boiling water, covered,
    for 1 hr. Cool, then shred chicken. In large bowl, mix together the
    pasta, chicken, mixed vegetables, celery, onions, olives and
    mayonnaise. Sprinkle with salt and pepper to taste. Mix well.
    Refrigerate and serve with crackers.

    #60663
    lucky
    lucky
    Moderator

    Ranch Tuna Macaroni Salad
    2 cans (6 ounces) tuna
    4 (12 ounce) cups macaroni, dry
    2 cups bottled ranch
    dressing
    1/2 cup diced red onions
    1 cup diced celery
    1/2 teaspoon pepper
    4 hard boiled eggs, chopped roughly
    Cook the macaroni according to directions on package. Add
    remaining ingredients and mix thoroughly. This is good
    chilled and it doesn’t need long. Make it in the morning
    and it will be ready for lunch.

    #60664
    lucky
    lucky
    Moderator

    Seashell Macaroni Salad
    1 (8 ounce) package seashell macaroni
    3 hard boiled eggs
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped ripe olives
    1 cup shredded sharp Cheddar cheese
    1 cup salad dressing or mayonnaise
    1 teaspoon salt
    1 teaspoon pepper
    1/2 teaspoon garlic powder
    Cook macaroni according to package directions, until just tender. Drain.
    Mix macaroni and remaining ingredients in large bowl. Place in serving casserole dish
    and chill.

    #60665
    lucky
    lucky
    Moderator

    Tuna Macaroni Salad
    Serves 4
    2 12-oz packages macaroni
    6 hard boiled eggs
    1 cup thinly sliced celery
    2 bell peppers (1 red and 1 green) chopped into medium-sized pieces
    2 tomatoes, chopped into medium-sized chunks
    1 can drained tuna fish, or 1/2 pound bay shrimp
    1 1/2 cups mayonnaise or miracle whip
    salt and pepper to taste
    Boil the macaroni until tender; then place the pan in the sink and
    run cold water over the macaroni until it is completely cooled
    down. Boil the eggs ahead of time, and let them cool in the
    refrigerator, or run cold water over them until they are completely
    cool. Chop up eggs into bite-sized pieces. Put vegetables, eggs,
    tuna or shrimp, and mayonnaise in to a very large bowl. Stir until
    slightly mixed. Add macaroni and stir until completely mixed. I
    usually let everyone add their own salt and pepper, since preferences
    are so different around here, but that can be added in advance as
    well.
    Fresh or frozen peas may be substituted for the peppers; green
    onions can be substituted for the celery (you can probably throw
    any vegetable you want in there — these are the only substitutions
    I have tried so far).

    #21293
    lucky
    lucky
    Moderator

    Ham And Macaroni Salad
    1/2 lb. boiled or baked ham
    1/2 cup cheddar cheese, diced
    2 cups cooked elbow macaroni
    1 cup chopped celery
    1 small onion, chopped
    1/2 cup dill pickles, chopped
    1/4 cup mayonnaise
    1/4 cup Miracle Whip
    2 teaspoons prepared mustard
    Dice ham into 1/2?inch cubes. Combine ham and cheese with macaroni,
    celery, onion and pickle. Mix mayonnaise and mustard; then stir into
    macaroni mixture, mixing well. Chill well until ready to serve,
    several hours for maximum flavor.
    Serve in a lettuce lined bowl, and garnish with fresh parsley.

    #20636
    lucky
    lucky
    Moderator

    Amish Macaroni Salad
    Yields: 6 servings

    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 relish2 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:
    1.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.
    2.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.

Viewing 9 posts - 1 through 9 (of 9 total)

You must be logged in to reply to this topic.