Macaroni Coleslaw Salad Recipes
MACARONI COLESLAW
This recipe is a huge hit. I have been making this for years. It is easy, quick and always a favorite!
Provided by JKompelien
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni as directed on box and cool.
- Add shredded cabbage and rings together.
- Mix mayonnaise, sugar and vinegar together. Pour over cabbage mixture.
- Refrigerate until serving.
- You may leave out the green peppers if you don't like that flavor.
Nutrition Facts : Calories 276.7, Fat 10.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 221.3, Carbohydrate 42.8, Fiber 2.4, Sugar 17.5, Protein 4.5
CLASSIC MACARONI SALAD
This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Provided by Graden
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Nutrition Facts : Calories 390 calories, Carbohydrate 49.3 g, Cholesterol 8.4 mg, Fat 18.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 2.8 g, Sodium 528.6 mg, Sugar 15.5 g
MACARONI COLESLAW
From Taste of Home's Healthy Cooking magazine, June/July 2009. Submitted by Sandra Matteson of Westhope North Dakota. "This recipe comes from my friend peggy. She brought it to a picnic, and everyone leave it so much, we all just had to have the recipe."
Provided by Shelby Jo
Categories Low Protein
Time 25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper, and water chestnuts.
- In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 132.2, Fat 2.6, SaturatedFat 0.8, Cholesterol 13.6, Sodium 261.4, Carbohydrate 24.6, Fiber 2.1, Sugar 9.4, Protein 3.6
MACARONI COLESLAW
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. -Sandra Matteson, Westhope, North Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts., In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 150 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 286mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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
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.
MACARONI COLESLAW
A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats.
Provided by Susan Parran
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
- Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
- In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
- To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.
Nutrition Facts : Calories 249 calories, Carbohydrate 46.6 g, Cholesterol 2 mg, Fat 4.4 g, Fiber 3.7 g, Protein 6.6 g, SaturatedFat 1.9 g, Sodium 160.9 mg, Sugar 16 g
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- MACARONI NOODLES: Prepare the pasta according to package directions. (Cook only 2 cups, not the whole package.) Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste underseasoned. Drain pasta, rinse under cold water, and pour back into the (dry) pot they cooked in. Toss with apple cider vinegar and then allow the noodles to fully cool.
- VEGGIE PREP: Meanwhile, prepare the veggies. Remove about an inch of each end of the English cucumbers (this part is bitter). Slice each cucumber in half and then cut the halves into moons. Finely chop the green pepper and red onion.
- ASSEMBLY: Once the noodles are completely cooled, add to a very large bowl. Toss with the coleslaw mix. Add the cucumbers, green pepper, celery, and red onion on top.
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- Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente. Drain pasta, then toss with olive oil and set aside in a large bowl.
- Add coleslaw mix, celery, cucumbers, carrot (if using), bell pepper and onion to the bowl with the noodles.
- In a separate bowl, whisk together mayonnaise, yogurt, sugar, apple cider vinegar, lemon juice and garlic powder, then season generously with salt and pepper.
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- Cook the elbow macaroni according to package directions; drain and rinse in cold water and then place in a large bowl.
- While pasta is cooking, prepare the dressing by whisking and combining the mayo, sugar, apple cider vinegar, lemon juice, garlic powder, and poppy seeds. Set aside.
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- Prepare the dressing by whisking the mayo, sugar, apple cider vinegar, salt and pepper together.
- Cook the ditalini pasta according to package instructions. Once done, drain and rinse in cold water until the pasta is no longer warm.
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- Bring a pot of salted water to a boil. Cook the macaroni al dente according to package directions. Drain and rinse macaroni in cold water and then transfer to a large serving bowl.
- Chop the cucumbers and green pepper and add to the macaroni. Toss until well combined. Finely chop the celery and red onion and add to the bowl. Add in the coleslaw mix and toss to combine.
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- In a pan, boil water with a pinch of salt and bring to boil. Put the macaroni in it and cook it. Then, drain the water from the macaroni and rinse it with cold water.
- In a large bowl, add the coleslaw mix, onions, celery, onions, celery, cucumber, green pepper and water chestnuts and mix. Add in the cooked macaroni and mix everything together.
- In a small bowl, put the mayonnaise, sugar, cider vinegar, salt and pepper, and then whisk all these ingredients together.
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- Cook macaroni according to instructions on the package. Drain and rinse in cold water, Drain well.
- Transfer macaroni to a salad bowl and stir in cubed cheddar cheese, celery, cabbage, bell peppers, and green onions.
- In a bowl, combine mayonnaise, yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper. Whisk until combined.
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- Cook pasta according to package directions. Rinse with cold water and drain. Transfer to large bowl and add remaining salad ingredients. Toss to mix well.
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- Cook the pasta according to package directions, drain and rinse with cold water. Set aside. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion, and celery seeds.
- Add the pasta to the bowl and stir well to coat. Add the coleslaw mix and toss to combine thoroughly. Serve immediately or refrigerate until ready to serve. Toss again before serving.
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- In a large bowl combine cooked pasta, coleslaw mix, onions, celery, zucchini, green pepper, and water chestnuts.
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- Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
- To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
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- Cook pasta according to package directions; drain pasta and rinse in cold water. *Don't forget to add salt to the cooking water. I add about 2 teaspoons.
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- Stir together the drained and cooled pasta, both cabbage, the shredded carrot, diced celery and bell pepper and chopped scallions in a large mixing bowl.
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- Cook macaroni according to the package directions. Immediately after cooking drain and rinse in cold water until cooled. Transfer the well-drained macaroni to a large bowl and add the coleslaw mix, onions, celery, bell pepper, cucumber, and water chestnuts.
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