Aunt Junes Macaroni Salad Recipes

THE FAMOUS MACARONI SALAD

The Famous Macaroni Salad image

A basic recipe that has been in my family for years and is so simple to make.

Provided by Kay Little

Categories Salad

Time 20m

Number Of Ingredients 6

Ingredients

3 cups dry elbow macaroni, cooked, rinsed, and drained
1/2 cup sweet pickle relish
1/2 cup onion, finely chopped
1 teaspoon coarse black pepper
3/4 cup Mayonnaise
6 eggs, boiled and chopped

Steps:

In a large bowl, combine cooked macaroni, pickle relish, onion, black pepper, and mayonnaise, toss together until all of the ingredients are distributed well.
Add chopped boiled eggs and fold in being sure not to mash them too much. Refrigerate until serving.

Nutrition Facts : Calories 297.40, Fat 19.95, SaturatedFat 3.73, Carbohydrate 21.62, Fiber 1.25, Sugar 5.92, Protein 7.84, Sodium 302.59, Cholesterol 148.54

AUNT GERT'S MACARONI SALAD (PAULA DEAN) RECIPE - (4.4/5)

Aunt Gert's Macaroni Salad (Paula Dean) Recipe - (4.4/5) image

Provided by rrxing

Number Of Ingredients 8

Ingredients

16 oz mayonnaise
1 medium onion, chopped
1 cup diced celery
1 cup sugar
1 cup cold water
1/2 cup white vinegar
2 cloves garlic, minced
16 oz pasta (radiatore, cooked)

Steps:

Combine all ingredients. Add pasta last. Mix well. Refrigerate overnight. Mixture will be soupy at first, but it will thinken as it chills.

AUNT TONY'S MACARONI SALAD

Aunt Tony's Macaroni Salad image

Nothing screams 4th of July more than fireworks and macaroni salad! Growing up in a large extended family, it was common to expect certain things when coming together. On the table one would always find: 1) fresh veggies like granddad's peas or beans, sliced tomatoes and cucumbers from his garden 2) a big bowl of home canned peaches, pears or apricots and 3) an obscenely huge bowl of Aunt Tony's Macaroni Salad. The celery seed is the ingredient that pushes this recipe over the top wow! This creamy, easy to make salad is the best! I am sure your family will love it just as much as ours.

Provided by Sherry Blizzard @akflurry

Categories Pasta Salads

Number Of Ingredients 8

Ingredients

1/2 pound(s) macaroni, elbow
1 cup(s) mayonnaise
4 small hard boiled eggs
1 tablespoon(s) celery seed (more if you like)
1 4 oz jar(s) diced pimentos
1 tablespoon(s) cream (optional)
- salt and pepper to taste
dash(es) paprika (optional)

Steps:

Hard boil peel and dice eggs.
Boil 1/2 lb. elbow macaroni 8 to 10 minutes (1/2 lb. will feed 6-8). (Note: a full 1 lb. box will make enough for 16-20 people)
Drain macaroni in a colander and rinse under cold water. Allow the macaroni to cool completely before adding the other ingredients. I don't know why but my cousin Judy said this makes a big difference so I did it.
Add chopped eggs, pimentos, celery seed and mayo. Mix together. It should be creamy. Add a tablespoon of cream at a time if needed to make moist to your taste.
Add salt and pepper to taste. Optional: Pour into a pretty dish and top with a light shake of paprika to give color.

AUNT WOOFIE'S MACARONI SALAD

Aunt Woofie's Macaroni Salad image

I have been making my Macaroni Salad like this for years. . The juice from the green olives and pickles really add to the flavor of the salad. Slice the olives and pickles before measuring them. This is really good if you make it the night before you are going to serve it. It gives the different flavors and juices a chance to blend really well. I don't like my pasta salads with a lot of mustard so I use horseradish sauce. You can replace it with more mustard if you want. I use the mustard for color only. Prep time is approximate. Cook time is the refrigeration time. This recipe can easily be doubled.

Provided by AuntWoofieWoof

Categories Lunch/Snacks

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup uncooked salad macaroni (or any kind of macaroni)
2 quarts water, in a pan
1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
2 tablespoons horseradish sauce (optional)
1 tablespoon brine, from green olives
1 tablespoon brine, from pickles
1/2 tablespoon sugar
1 teaspoon prepared mustard (for color, you can add more if you want.)
1/4 cup milk (if needed)
2 tablespoons sliced green olives
2 tablespoons sliced black olives
4 tablespoons chopped hamburger dill pickle slices
2 tablespoons chopped green onions
2 hard-boiled eggs, diced
1 hard-boiled egg, sliced
paprika (optional)

Steps:

Bring water to a boil and add macaroni.
Cook until macaroni is done.
Drain, rinse and set aside.
In a medium sized bowl mix next 6 ingredients together until well blended.
If the mixture is too thick add the milk a little at a time until desired consistency is reached.
Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
Stir until well blended.
Add the macaroni and mix well until the macaroni is covered with the mixture.
You may need to add a little bit more milk to make it easier to mix together.
Add a tablespoon or so at a time.
Garnish with the egg slices.
Sprinkle with Paprika if desired.
Refrigerate for at least one hour or overnight before serving.

Nutrition Facts : Calories 472.2, Fat 30.6, SaturatedFat 5.4, Cholesterol 180.2, Sodium 826, Carbohydrate 41, Fiber 1.4, Sugar 7.6, Protein 9.5

AUNT JUNE'S MACARONI SALAD

Aunt June's Macaroni Salad image

My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted long at reunions and holidays. I usually make this without measuring so I hope I got the amounts right. Any ingredient can be adjusted to your taste. June used half the jar of pimientos and 6 eggs. I like a whole jar of pimento and a dozen eggs. The flavors are even better the next day. Preparation time includes cooking time.

Provided by P.B.andJayne

Categories Grains

Time 50m

Yield 22 , 22 serving(s)

Number Of Ingredients 9

Ingredients

1 lb salad macaroni, cooked and rinsed
6 -12 eggs, hard boiled
2 cups mayonnaise
4 dill pickles, cubed
1/2 cup sweet pickle relish
4 ounces pimiento, sliced
4 ounces black olives, sliced
3/4 teaspoon celery salt, to taste
3/4 teaspoon onion salt, to taste

Steps:

Mix everything together ending with the eggs (If you want to keep them intact.)
Adjusting seasonings according to taste.
Refrigerate before serving.

Nutrition Facts : Calories 196.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 63.2, Sodium 425.9, Carbohydrate 23.8, Fiber 1.1, Sugar 3.4, Protein 4.8

AUNT MARTHA'S MACARONI SALAD

Aunt Martha's Macaroni Salad image

My great Aunt Martha Benner used to make this all the time during the summers at the Jersey Shore where we had all the families and kids together under one roof! Even though she has passed on, us ladies still make this same recipe today. She loved to make this with shrimp mostly, but the shrimp can be substituted with Tuna or...

Provided by Linda Kauppinen

Categories Other Side Dishes

Time 50m

Number Of Ingredients 10

Ingredients

1 lb elbow macaroni, cooked and drained
3 stalk(s) celery, finely chopped
1/4 large onion, finely chopped
1/2 green, yellow, orange or red bell pepper (i prefer the orange or yellow)
1 lb large shrimp, cooked, drained and chopped
if substituting tuna use 2 cans of solid white tuna, chicken, 2 large cans of chicken breast meat
1 bottle cap full of cider vinegar (if you like a more robust taste, try adding malt vinegar)
2 sprig(s) fresh curly parsley, minced
hellmans mayonnaise
salt and pepper to taste

Steps:

1. Mix the cooled elbow macaroni, shrimp, onion, bell pepper and parsley together. Add several large spoonfuls of mayonnaise, vinegar, salt and pepper. Mix well. You may have to add more mayonnaise as it will be absorbed by the macaroni. Make sure that you add enough as the salad should be moist, but not too creamy. Re-season to taste as needed. Chill until served.
2. Note: You will need to add mayonnaise after this sits in the fridge for a length of time as the mayonnaise gets absorbed by the macaroni. You can also add a little more vinegar if needed.

BILLY'S PASTA SALAD

Billy's Pasta Salad image

My husband made this for me shortly after we started dating. He makes it so it could fill a 10 gallon bucket, so I cut it quite a bit. It totally won my heart and it's awesome for a romantic picnic.

Provided by REDNECKGRL

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 6

Ingredients

1 (16 ounce) package rainbow rotini pasta
2 cups shredded cooked chicken meat
2 stalks celery, diced
1 red onion, diced
2 cups mayonnaise
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water to cool.
Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 30.5 g, Cholesterol 31.4 mg, Fat 31.4 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 230.7 mg, Sugar 1.9 g

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