Mamas Macaroni Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Steps:

• Cook macaroni according to package directions using salted water.
• Drain and rinse with cold water to remove the starchy water and cool the pasta quickly.
• Shake the strained to remove as much water as possible from the pasta. You want it as dry as possible but not sticking together.
• Place in large bowl and add the veggies. (This really is best and prettiest when the veggies are diced small.).
• Mix all the dressing ingredients together- I usually put it in an empty jar with a tight fitting lid- like an old mayo jar- and shake-the kids like to do this part! (The dressing can be made ahead of time and stored in refrigerator).
• Pour dressing over pasta and veggies and stir to thoroughly combine.
• Refrigerate.
• NOTE: Holidays: The red and green veggies look great at Christmastime!
• BBQ's/Picnics: Place the bowl on top of a bowl filled with ice to keep it really cold.
• You can use other veggies too- Great way to use up the garden goodies!

Steps:

• Boil and drain pasta- set aside to cool to room temperature.
• Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
• Mix the sauce with the pasta.
• Add in the chopped bell pepper, onion, and cheddar cheese.
• Refrigerate and enjoy!

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:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

Steps:

• Boil macaroni according to package directions, being sure not to overcook.
• Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill.
• Combine the dressing ingredients in a large bowl and mix well.
• Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly.
• Chill for at least 2-3 hours so flavors can blend.
• Add extra dressing if needed.

Steps:

• After cooking and draining macaroni, mix first set of ingredients together, while macaroni is still warm.
• In another bowl mix together second set of ingredients until it is smooth.
• Then pour it over the macaroni and stir.
• Cover and refrigerate OVERNIGHT.
• It will be bright yellow and real good the next day!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
• Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
• Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Steps:

• Cook pasta according to package directions. Drain and rinse with cool water.
• Mix all other ingredients together in a large bowl.
• Add cooled pasta noodles and stir.
• Chill until ready to eat.

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 with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.