Magnificent Macaroni Salad Recipes

Steps:

• Cook shells per directions.
• Remove yolks from hard boiled eggs.
• Mash egg yolks with buttermilk, mayo, sugar, salt and pepper.
• This makes the dressing.
• Drain shells and rinse with cold water.
• Add onion, celery, tuna fish, green and red pepper to shells.
• Dice egg whites and add to shells.
• Pour dressing over shells.
• Add paprika and parsley.
• Toss.

Steps:

• To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
• While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
• In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
• In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Rinse macaroni in cold water until cool; drain.
• Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
• Chill in refrigerate for 30 minutes before serving.

Steps:

• After the macaroni has been cooked and drained and all vegetables and spam have been chopped mix it all together in a LARGE bowl.
• In a seperate bowl mix dressing and make sure you mix it well.
• Add dressing to salad mixture and mix until completly coated.
• Chill for at least an hour before serving.

Steps:

• Cook macaroni according to package directions; drain well.
• In large bowl, combine macaroni and beans; toss to combine.
• Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
• Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
• Garnish with the basil or parsley before serving.
• NOTE: Recipe may be reduced to 6 servings.
• Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.