Classic Macaroni Salad With A Twist Recipes

MACARONI SALAD WITH A TWIST

Macaroni Salad with a Twist image

I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors.

Provided by Sean

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h28m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package small seashell pasta
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 Vidalia or sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrots
1 pound diced cooked ham

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

Nutrition Facts : Calories 581.9 calories, Carbohydrate 64.1 g, Cholesterol 43.9 mg, Fat 29.2 g, Fiber 2.9 g, Protein 17.7 g, SaturatedFat 5.5 g, Sodium 1415.5 mg, Sugar 20.3 g

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

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

Ingredients

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

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

MACARONI SALAD WITH A TWIST!

Macaroni Salad With a Twist! image

This was a brain storm idea from my husband because he loves Tony Packos Sweet Hot pickles so I tried it a couple of weeks ago and he said it was the best macaroni salad I had ever made and I have been making it for a long time. Hope you enjoy it.

Provided by jakpak 353708

Categories < 4 Hours

Time 1h40m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups elbow macaroni
1 cup tony packos sweet hots pickle juice
2 tablespoons sweet pickle relish
1 cup cubed sharp cheddar cheese (small cubes)
1 cup Miracle Whip
1 small onion, diced
6 hard-boiled eggs, chopped

Steps:

Cook macaroni and drain.
Put macaroni in a bowl and pour pickle juice over it while it is still hot.
Let set for about an hour and then drain juice and discard.
Mix macaroni with remaining ingredients and put in fridge for 4-6 hours or overnight. Preparation time includes marinating the macaroni.

Nutrition Facts : Calories 442, Fat 18.2, SaturatedFat 8.6, Cholesterol 347.7, Sodium 332.4, Carbohydrate 44.8, Fiber 2, Sugar 3.9, Protein 23.5

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

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

Ingredients

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

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.

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