Island Style Macaroni Salad Recipes

Steps:

• 1. Cook macaroni until soft and fat - rinse and drain and place in large bowl. While still warm, add vinegar and stir to combine. (Use a rubble spatula.) Let cool to room temperature.
• 2. In small bowl, stir mayonnaise, half of the milk and seasonings together.
• 3. Stir veggies and mayonnaise mixture gently into macaroni. Garnish with chopped green onion or parsley, if desired. Chill 2 hrs to overnight. (If it seems too dry when serving add a little extra mayo mixed with a bit of milk.)

Steps:

• Follow the directions for cooking the macaroni on the package. Drain pasta and rinse with cold water.
• While the pasta is cooking, cut up the onions, celery and carrot.
• In a large bowl, add pasta, tuna and vegetables and add one cup of mayonnaise, adding more if needed. Season the salad with salt and pepper to taste. Cover bowl and place in the refrigerator until completely chilled. The longer it is refrigerated the more the flavors will marry.

Steps:

• Prepare Dinner in medium saucepan as directed on package.
• Add remaining ingredients; mix lightly.
• Refrigerate 3 hours.

Steps:

• Make Dressing: Whisk 1-1/2 cups milk, 1 cup mayonnaise, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl. (Low-fat milk or mayonnaise will make the dressing too thin.)
• Cook Pasta: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
• Make Salad: Add scallions, carrots, pineapple, rasins, celery, 1/2 cup milk, and 1 cup mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered. for at least 1 hour or up to 2 days. Serve.