In large pot, boil macaroni in water about 20 minutes or til tender. Drain. Meanwhile, put the rest of the ingredients in a large salad bowl and mix. Add the warm macaroni to the bowl and mix well with large spoon. Add more mayo if too dry. Cover and refrigerate for 1-2 hours, although my daughter likes to eat this as soon as I make it. Good for summer meals or to take to outings.
20 Minutes Preparation Time 0 Minutes Cooking Time
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat.
Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 svgs.
2 tomatoes, cut into wedges for garnish (optional)
In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly.
Serve with tomato wedges, if desired.
Note: If you don't like sauerkraut, drained coleslaw works, just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 Tbsp. ketchup.
This is a unique macaroni salad. Very good and tangy!
1 lb. mostaccioli or other pasta
1 Tbsp. oil
yellow food coloring
1 cup cider vinegar
1 cup sugar
2 Tbsp. mustard
1 tsp. pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. parsley
1 medium onion, diced
1 large unpeeled cucumber, diced
1 small jar pimento
Cook macaroni in salted water with 1 tablespoon oil and yellow food coloring) until firm, yet tender. Drain and rinse. Combine vinegar, sugar and the remaining ingredients. Mix with macaroni and let stand overnight.
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion. In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt & pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.
Cook macaroni according to package directions; drain. In large bowl, combine macaroni, dressing, celery, carrot, pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and pepper. Serve immediately.
Note: Salad can be made up to 1 day ahead of time.combine macaroni, dressing and veggies. Cover; refrigerate overnight. When ready to serve, stir in remaining ingredients.
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Here are questions related to Macaroni Salad Recipes.
Here's my favorite way to make a good mac salad. Cook 1lb. macaroni according to directions; drain and rinse with cold water. While macaroni is cooking dice up the following: 3-4 stalks of celery, 1 medium onion, 3-4 whole dill pickles, 3-4 hard boiled eggs, 1 can black olives and 3-4 cloves of garlic, crushed. Add this to macaroni in a large bowl then add a good heaping cup of Miracle Whip or more (the macaroni will soak it up while it sits so use as much to make it really moist), 1 teaspoon yellow mustard, 1/2 teaspoon paprika, salt and pepper. I think using the chopped whole pickles and the garlic is why this taste so yummy. I also use these same ingredients for my potato salad. Hope you like it Linda and thanks for the post because now I'm going to try some of these other recipes. They all sound good. :)
I'm looking for a macaroni salad recipe my grandma made. She's gone now and it isn't in the family cookbook. It had twist noodles, chunks of ham and I think Velveeta cheese. I have no clue about the sauce. Does anyone have something close to this?
I need some help to see what I'm forgetting to add to my recipe for chicken salad and macaroni salad. I do the miracle whip, salt and pepper, some relish, sometimes a dab of mustard. (Of course eggs in the mac salad) They always taste like somethings missing. I've even used some lemon pepper and that still didn't do it. Can someone please assist me?
Here's a really yummy old fashioned macaroni salad recipe. Just add the amount of cooked baby cocktail shrimp you would like. Personally I would use about 3/4 cup cocktail size shrimp for this amount of pasta or 1/2 cup chopped larger shrimp.
4 hard boiled eggs, chopped 1 lb. elbow macaroni 2 large ribs celery, including leaves, chopped 1/4 red onion, chopped 2 Tbsp. fresh lemon juice 2/3 cup mayonnaise, or more to taste 2 Tbsp. Dijon mustard 1 (4 oz) jar pimentos, drained and chopped Salt and pepper to taste
Cook pasta al dente according to package directions, drain, and rinse with cold water and drain again.
Combine the eggs, celery, red onion and lemon juice in a large serving bowl, add macaroni and stir to combine.
Whisk the mayonnaise, mustard and pimentos in a small bowl, season with salt and pepper, add to the macaroni mixture and toss to coat, cover and refrigerate for at least two hours to let the flavors meld.
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Amish Macaroni Salad Recipe
I am looking for a recipe for the Amish macaroni salad, like what is sold at Walmart stores. My dd loves this. Thank you.