A Tasty And Kid Friendly Pickle Relish Macaroni Salad Recipes

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CLASSIC MACARONI SALAD



Classic Macaroni Salad image

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

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

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

MACARONI SALAD WITH PICKLES



Macaroni Salad with Pickles image

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

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

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

FAST, EASY, DELICIOUS MACARONI SALAD - EVEN YOUR KIDS WILL LOVE



Fast, Easy, Delicious Macaroni Salad - Even Your Kids Will Love image

My father made this recipe for me years ago and I absolutely loved it! I make it for my children and my younger siblings and they all love it too. This macaroni salad goes great with just about any type of meat whether it's grilled, baked, or fried. Also, makes a great snack when you have leftovers and don't feel like fixing anything.

Provided by tifmason

Categories     Toddler Friendly

Time 25m

Yield 5-8 serving(s)

Number Of Ingredients 9

1 lb elbow macaroni
4 -5 tablespoons dill pickles, minced
2 -3 tablespoons black olives, minced
2 -3 tablespoons green onions, chopped (to taste)
1 cup Hellmann's mayonnaise (add more to taste)
1/2 teaspoon yellow mustard (optional)
salt (to taste)
pepper (to taste)
1 -2 lb shredded cheddar cheese (to taste)

Steps:

  • Boil noodles like you normally would do. Until done. Drain the noodles. Put them in a large bowl and put in the fridge to cool. (Faster prep: Run them under cold water until cool then let sit so all of the water will drain).
  • Mince pickles and black olives. (Faster & easier prep: Buy dill pickle relish and already chopped black olives).
  • Chop green onions.
  • After noodles are cool add mayonnaise (more or less to taste) & mustard (optional) and mix together.
  • Add pickle, olives, & green onions and mix. (Can use more or less. I personally like a lot of pickles and little onion & olives).
  • Add salt and pepper to taste.
  • Put in the fridge to chill. (Sometimes you may need to add more mayo when ready to serve).
  • Add the cheese when you are serving. (I let everybody add as much as they want. Makes it fun for the kids).

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