Pickled Macaroni Salad Recipes

MACARONI SALAD WITH PICKLES

This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too.

Provided by Charlotte

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 15

Macaroni Salad with Pickles image

Steps:

Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

Nutrition Facts : Calories 689.4 calories, Carbohydrate 66.7 g, Cholesterol 146.4 mg, Fat 40.3 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 8.5 g, Sodium 1119.6 mg, Sugar 7.6 g

Ingredients

1 (16 ounce) package macaroni
4 eggs
1 cup mayonnaise
½ cup sour cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon ground mustard
2 tablespoons sweet pickle juice
2 tablespoons celery seed
1 cup chopped celery
½ cup chopped red onion
½ cup pimento-stuffed green olives
¼ cup chopped sweet pickle
2 carrots, grated
1 green bell pepper, chopped

JUDY'S MACARONI SALAD

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Judy's Macaroni Salad image

Steps:

Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

BEET MACARONI SALAD

Just mention the word "beet" and most kids turn up their noses. Our two children never rushed to the table for beets...but now, when I mention that I'm serving this salad, the response is just the opposite. My mother would prepare dish for me when I was a little girl. It was the only way I'd eat this ruby vegetable.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 7

Beet Macaroni Salad image

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 168 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 152mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

1 package (7 ounces) shell macaroni, cooked and drained
1 package (10 ounces) frozen peas, cooked and drained
1/4 cup diced celery
1/4 cup chopped onion
2 cans (16 ounces each) diced beets, drained
1 cup mayonnaise
Salt and pepper to taste

QUICK-PICKLED VEGETABLE SALAD

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Quick-Pickled Vegetable Salad image

Steps:

Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

Ingredients

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste