Dilly Cheesy Macaroni Salad Recipes

DILLY CHEESY MACARONI SALAD

Dilly Cheesy Macaroni Salad image

I love a cool pasta salad and fresh peas from my garden on a hot summer day. I also love the addition of the krab, or use canned, drained shrimp. The peas just make this salad "Pop". Don't leave out the hot pepper sauce. Kick back on the deck with a glass of cold iced tea and you're set!

Provided by Sherry Blizzard @akflurry

Number Of Ingredients 12

Ingredients

1 cup(s) dry, small macaroni shells
1 cup(s) mayonnaise
1/2 cup(s) dill pickles, chopped
1/4 cup(s) finely diced onions
1 tablespoon(s) dijon mustard
1 teaspoon(s) hot sauce (like louisiana hot sauce)
1 tablespoon(s) lemon juice
pinch salt and pepper to taste
1 cup(s) frozen peas
1 1/2 cup(s) finely cubed cheddar cheese (i used dubliner)
1 cup(s) krab, chopped
dill weed to garnish

Steps:

Boil macaroni in salted water to desired doneness. Cool immediately under cold water. Drain well, and set pasta aside.
In a mixing bowl, combine the rest of the ingredients and fold in the pasta. Garnish with dill weed. Serve on top of a bed of lettuce with club crackers.
Note: This is actually better if you let it sit in the fridge for a few hours.

MACARONI SALAD WITH DILL AND HAM

Macaroni Salad with Dill and Ham image

Provided by Food Network Kitchen

Categories main-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting water
8 ounces elbow macaroni (about 2 cups)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup sour cream
6 ounces cooked ham, cut into 1/3-inch cubes
3/4 cup frozen baby peas, thawed (about 4 ounces)
2 ribs celery, with leaves, diced
2 tablespoons chopped fresh dill

Steps:

To mellow the minced onion, soak it in cold water while you make the salad.
Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

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.

MACARONI SALAD WITH DILL

Macaroni Salad With Dill image

Quick, easy to make Macaroni Salad with a touch of dill to give it a little extra zip. This can be easily altered by adding additional veggies, like carrots, green peppers, or diced tomatoes. For a more hearty salad, diced chicken can also be added. Light mayo can be substituted to reduce calories.

Provided by styxdancer

Categories Low Protein

Time 50m

Yield 4 cups, 4-8 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cooked macaroni
1 cup mayonnaise
1/2 cup celery, diced
1/4 cup red onion, diced
2 tablespoons cider vinegar
1 teaspoon dried dill
1 teaspoon ground black pepper

Steps:

Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.

CREAMY, CHEESY PASTA SALAD

Creamy, Cheesy Pasta Salad image

I love cheese in a pasta salad - good with BBQ or for a picnic, or any time you want a creamy pasta salad!

Provided by LorenLou

Categories Cheese

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or 1/4 cup Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper

Steps:

Gently toss all the salad ingredients together in a large bowl.
Set aside.
For the dressing, combine the mayonnaise and milk.
Then add the sugar and vinegar.
Stir well, and season with salt and pepper to taste.
Pour the dressing over the salad, and toss gently to combine.
Refrigerate at least 2 hours Overnight is even better.

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