Hillary's Top Five Macaroni Salad Recipes
From simple to spicy, here are some of my favorite macaroni salad recipes:
Enjoy!
Jalapeno pepper adds a kick to your everyday pasta salad and really livens up the dish.
Ingredients
1 lb. elbow macaroni
4 hard-cooked eggs, chopped
1 C. chopped celery
1/3 C. finely chopped red bell pepper
1 jalapeno pepper, seeded and minced
1/3 C. chopped red onion
1/2 C. buttermilk
1/2 C. light mayonnaise
2 1/2 Tbs. wine, herb or cider vinegar
3 Tbs. snipped fresh chives
1 1/4 tsp. salt
1/2 tsp. ground black or red pepper
Directions
Cook pasta according to pkg. directions, rinse in cold water and drain. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Cover and refrigerate up to 24 hours.
Easy to throw together and perfect for any picnic.
Ingredients 2 C. macaroni
2 eggs
2 Tbs. chopped dill pickles
3/4 C. chopped celery
2 Tbs. thinly sliced green onion
3/4 C. fat free Italian-style dressing
Salt and pepper to taste
Directions In a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled. Tip: fix up the salad by adding extra vegetables or some chopped meat.
Yield: 6 servings
This quick salad could be a side dish or a light lunch. Very filling and simple to make.
Ingredients
3 C. uncooked macaroni
2 cans light tuna in water, drained
1 stalk celery, diced
1/2 small red onion, chopped
3/4 C. mayonnaise
1/3 C. lemon juice
1 tsp. seasoned salt
1/4 tsp. ground black pepper
Directions
Cook macaroni, drain and rinse with cold water. Place in a large bowl. Add the drained tuna, celery and onion. Toss gently to mix. In a small bowl mix the mayonnaise, juice and seasonings. Add to the macaroni mixture and toss with a wooden spoon or rubber spatula. Chill and serve.
A macaroni salad with a twist. Great for summer parties. You can garnish with hard-boiled eggs and tomato wedges, if desired.
Ingredients
1 12-oz. package elbow macaroni
1 15-oz. can marinara sauce
1 1/2 C. chopped celery
1 C. sweet pickle relish
1 4-oz. can sliced black olives
1 small red onion, chopped
1 1/2 C. mayonnaise
1 tsp. chili powder
Directions
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 under cold water. Put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. Cover and chill for at least 2 hours before serving.
Yield: 12 Servings.
A hearty lettuce and pasta salad.
Ingredients
2 C. uncooked corkscrew macaroni
1 lb. ground beef
1 (1 1/4 oz.) pkg. taco seasoning mix
1/2 C. French dressing
1/2 head lettuce, shredded
1 pt. cherry tomatoes, halved
1 C. (4 oz.) shredded sharp Cheddar cheese
1/2 C. chopped green onions
1/2 C. chopped green pepper
Directions
Cook macaroni according to pkg. directions, drain. Rinse w/cold water, drain. Chill at least 1 hr. Cook ground round in a lg. skillet until browned, stirring to crumble, drain off drippings. Stir in taco seasonings and French dressing, cool. Combine macaroni, beef mixture, and remaining ingredients in a large bowl, tossing well. Serve salad immediately. About 8 servings.
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