Moms Classic Macaroni Salad Recipes

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MOM'S BEST MACARONI SALAD

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories     Salad     Pasta Salad     Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11



Mom's Best Macaroni Salad image

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.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

MOM'S SALAD

Provided by Michael Symon : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10



Mom's Salad image

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.

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

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



Classic Macaroni Salad image

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

4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot
2 tablespoons chopped pimento peppers

CLASSIC MACARONI SALAD

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12



Classic Macaroni Salad image

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

CLASSIC MACARONI SALAD

Creamy dishes like Alex's macaroni salad are a perfect match for fresh dill. "I love dill with mayonnaise," she says. "It's grassy and light."

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12



Classic Macaroni Salad image

Steps:

  • Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
  • Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
  • While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons soy sauce
1 teaspoon hot sauce (such as Tabasco)
1 small red onion, diced, soaked in ice water at least 1 hour and up to 12 hours
1 large red bell pepper, diced
3 scallions (green parts only), thinly sliced
Kosher salt
12 ounces elbow macaroni
1 sprig dill, leaves finely chopped
4 sprigs basil, leaves torn

MOM'S MACARONI SALAD

My mom's macaroni salad recipe. I leave out the bell peppers because Hubby doesn't care for them, and I chop the onions very fine because I don't like biting into big pieces. I also recommend making extra dressing to add later. The macaroni will absorb the moisture as it sets, which could make the salad seem too dry.

Provided by LadyAngel1124

Categories     Low Cholesterol

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11



Mom's Macaroni Salad image

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.

8 ounces elbow macaroni (cooked)
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 cup celery, chopped
1/4 cup onion, chopped
1 cup green & red bell pepper, chopped (optional)
1 cup hard-boiled egg, chopped (optional)

MOM'S MACARONI SALAD

This is a recipe that my mom perfected years ago. I made her write it down so that I could duplicate it. She gives me directions like mayo 1/2" above label of quart jar. Well Best Foods has changed their jars from quarts 32 oz. to a 30 oz. jar, the chumps. So I had to measure everything out, wanted to do it anyways so I could post it here for safe keeping. Have taken this to many BBQ's and I always come home with an empty bowl. The sauce should be very salty tasting, if not add more season salt. If you want more color add more paprika. You can decorate the top with a sliced hardboiled egg, parsley and paprika if you want a nice presentation. This needs to sit for a minimum of 4 hours for the flavors to blend. I just noticed that Beau Monde Seasoning is not showing up, it's the the missing ingredient for the tablespoon. Edited 7/13/09 to reviewer that does not take zmails. YES THE DOZEN EGGS IS CORRECT.

Provided by Shirl

Categories     < 60 Mins

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 17



Mom's Macaroni Salad image

Steps:

  • Cook macaroni according to package, drain and place in large bowl.
  • Drain olives and pimentos add to bowl.
  • Dice onion and pickles add to bowl.
  • In smaller bowl add sauce ingredients and mix well.
  • Add sauce to macaroni mixture and mix well.
  • Chop eggs and stir into macaroni mix well.
  • Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more).
  • Cover and let sit refrigerated until ready to serve.

Nutrition Facts : Calories 554.9, Fat 33.1, SaturatedFat 5.3, Cholesterol 238.6, Sodium 842.1, Carbohydrate 51.8, Fiber 2.6, Sugar 6.2, Protein 13.6

1 lb elbow macaroni, large
1 (6 ounce) can large olives, pitted
1 (4 ounce) jar pimientos, diced
1 small onion, diced
2 whole dill pickles, diced
1 dozen egg, hardboiled chopped
2 1/2 cups mayonnaise, Best Foods
1 tablespoon mustard, heaping
1/2 cup red wine vinegar
1/4 cup canola oil
1 tablespoon parsley, heaping
1 tablespoon beau monde seasoning
1 tablespoon season salt, heaping
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 dash pepper

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