Erins Famous Macaroni Salad Recipes

Steps:

• Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 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.
• Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
• Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
• Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
• Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Steps:

• Bring large pot of well salted water to a rolling boil. Add pasta. Cook until al dente, according to package instructions.
• While pasta is cooking halve the tomatoes, thinly slice the celery and peel the carrots. After you have peeled the outer layer from the carrots continue peeling until you get to the thin center and can't peel anymore. Toss the tomatoes, celery and carrot shreds into a large bowl (big enough to mix all the ingredients with the pasta)
• Once pasta is cooked, drain well and run under ice cold water until pasta is fully cooled.
• Add pasta to tomato, celery and carrot and toss. Add mayo, vinegar and sugar. You may have to adjust these according to your preferences but these are the minimum amounts you will need. Salt and pepper to taste. Refrigerate over night. You my need to add more mayo and vinegar after the macaroni has absorbed most of it while in the fridge, I've found that if I add too much of the dressing in the beginning it just gets soggy and adding it little by little as I'm serving it helps keep the integrity of the pasta.

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.