Judys Macaroni Salad Recipes

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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

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.

JUDY'S MACARONI SALAD



Judy's Macaroni Salad image

After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. -Elizabeth Kirchgatter, Maysville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2-1/2 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
1/4 cup sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 hard-boiled large eggs, chopped
6 sweet pickles, chopped

Steps:

  • Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

Nutrition Facts : Calories 347 calories, Fat 28g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 413mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

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