Idas Macaroni Salad Recipes

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MACARONI SALAD

Provided by Molly Yeh

Categories     side-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 11



Macaroni Salad image

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes.
  • Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.
  • Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens.

Kosher salt
1 pound elbow macaroni
3 tablespoons apple cider vinegar
2 1/4 cups mayonnaise
1/4 cup whole milk, plus more if needed
2 tablespoons granulated sugar
2 cups shredded peeled carrots
3 scallions, thinly sliced, white and dark green parts separated
2 celery stalks, finely chopped
1/2 small yellow onion, grated
Freshly ground black pepper

AMERICAN MACARONI SALAD

Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12



American Macaroni Salad image

Steps:

  • In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Provided by nyghtspydr

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 2h30m

Yield 14

Number Of Ingredients 12



The BEST Macaroni Salad You Will EVER Have!! image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
  • Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
  • Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

MACARONI SALAD

I take this salad to a lot of picinics during the summer and it is always a big hit. I know it looks like a lot of ingredients, but it is really simple to assemble. I vary it with diced ham, turkey or chicken as well. The recipe is easy to double and the serving amount really depends on what you intend on having it for a side dish or a buffet type item.Enjoy!

Provided by DebbiF

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13



Macaroni Salad image

Steps:

  • Combine first 6 ingredients in a large bowl; stir well.
  • Add macaroni and remaining ingredients.
  • Toss well to coat.
  • Cover and chill for at least 2 to 4 hours before serving.

Nutrition Facts : Calories 481.3, Fat 17.3, SaturatedFat 8.2, Cholesterol 34.4, Sodium 341, Carbohydrate 65, Fiber 4.4, Sugar 5.7, Protein 16.7

2/3 cup sour cream (i use low fat)
1/3 cup mayonnaise (i use light here too)
2 tablespoons fresh parsley, chopped
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon white pepper (although black works fine here)
4 cups cooked elbow macaroni (about 8 oz uncooked)
1 cup sliced green onion
1 cup frozen peas, thawed
1 cup shredded sharp cheddar cheese (i use reduced fat)
1/2 cup diced baby carrots
1/2 cup green pepper
1/2 cup sliced celery

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