Debras Macaroni Salad Recipes

DEB'S MAC SALAD

Deb's Mac Salad image

I had a craving for macaroni salad, and could not find a recipe that suited me, so I came up with my own! Ranch dressing adds tang!

Provided by DBSIMS1000

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups macaroni
1 small onion, chopped
1 green bell pepper, chopped
1 carrot, grated
¼ cup mayonnaise
¼ cup Ranch-style salad dressing

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. Rinse with cold water and place in large bowl.
Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 46.1 g, Cholesterol 9.3 mg, Fat 20 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 3.1 g, Sodium 235.1 mg, Sugar 3.6 g

DEBRA'S TOMATO SALAD

Debra's Tomato Salad image

This is a refreshing and colorful salad to display your fresh tomatoes.

Provided by Debra Rose

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time P1DT20m

Yield 8

Number Of Ingredients 13

Ingredients

8 large tomatoes, cut into wedges
2 red onions - cut into wedges and separated
2 yellow onions - cut into wedges and separated
2 cucumbers, peeled and diced
1 cup olive oil
¼ cup red wine vinegar
1 teaspoon white sugar
1 tablespoon minced garlic
2 teaspoons minced fresh oregano
salt and pepper to taste
1 head romaine lettuce, torn into bite-size pieces
2 hard-cooked eggs, sliced
8 anchovy filets

Steps:

In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

Nutrition Facts : Calories 341.9 calories, Carbohydrate 17.1 g, Cholesterol 56.4 mg, Fat 29.3 g, Fiber 4.3 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 324 mg, Sugar 9.1 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 LEMON AND HERBS

Macaroni Salad With Lemon and Herbs image

Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Provided by Alexa Weibel

Categories pastas, salads and dressings, appetizer, side dish

Time 25m

Yield 10 cups

Number Of Ingredients 13

Ingredients

Kosher salt and freshly ground pepper
2/3 cup minced bread-and-butter pickles
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon granulated sugar
16 ounces elbow macaroni

Steps:

Bring a large pot of salted water to a boil over high.
While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

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