WARM MACARONI SALAD
This Warm Macaroni Salad recipe is a savory, comforting, and delicious side dish. It is packed with vegetables and easy to make using a few simple ingredients. Make a bowl to share with the family today.
Provided by LaKita Anderson
Categories Salad
Number Of Ingredients 7
Steps:
- Cook the 1 1/2 cups elbow macaroni pasta according to the package instructions and drain it of all the water once finished.
- Gently stir in grated/chopped fresh 1/2 cup carrot, 3 tablespoons onion, 1 stalk of celery, 3 tablespoons pickle relish, and 2/3 cups mayonnaise. Add salt and ground black pepper to taste.
- Serve immediately while still warm. Store any leftovers in an airtight container in the refrigerator up to 4 days.
Nutrition Facts : Calories 291 kcal, Carbohydrate 35 g, Protein 4 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGGIE MACARONI SALAD
"When I bring this super salad to church dinners, there is usually nothing to take home," relates Lynn Cole of Sagle, Idaho. "Add 2 or 3 cups leftover turkey or chicken to create a filling main-dish salad," she suggests. "The dressing is so good that we use it on potato salads and even lettuce salads!"
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, tomato, peas, cheese, celery, egg and onions. , In a small bowl, combine the dressing ingredients. Pour over macaroni mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 234 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
WARM MACARONI AND VEGGIE SALAD
A delicious and light summer meal!
Provided by Catherine Cappiello Pappas @LadyGourmet
Number Of Ingredients 12
Steps:
- Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing. Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping. Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni. Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.
WARM VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the red peppers on a foil lined baking sheet.
- Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
- and toss to combine.
- In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.
WARM MACARONI AND VEGGIE SALAD RECIPE - (4.1/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes. Remove and let cool before slicing. Bring a small pot of water to a simmer and add the tomatoes. Simmer for a minute or two until the skin gets slightly wrinkled. Remove from the water and let cool before gently removing the skin and chopping. Heat a large frying pan with 2 tablespoons of olive oil. Add the scallions, garlic and tomatoes. Sauté on low until the scallions are tender. Add the olives, basil and seasonings. Gently simmer while preparing the macaroni. Serve with a drizzle of olive oil, grated cheese and dash of extra red pepper flakes.
VEGGIE PASTA SALAD
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM MACARONI SALAD
Make and share this Warm Macaroni Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook the pasta according to package directions.
- Drain well and transfer to a large serving bowl.
- Add the carrot, onion, celery, and pickle to the warm macaroni.
- Stir in the mayonnaise, salt, and pepper.
- Serve it while it is still warm.
Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 1, Cholesterol 5.1, Sodium 325.2, Carbohydrate 25.7, Fiber 1.3, Sugar 2.6, Protein 3.8
VEGETABLE MACARONI SALAD
"This salad is so easy and so versatile. Even the leftovers taste great the next day!" -Mary Kay Dillingham, Overland Park, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. , Drain macaroni and rinse in cold water. Add macaroni to mayonnaise mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 314 calories, Fat 26g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
HOT MACARONI SALAD
Make and share this Hot Macaroni Salad recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook macaroni according to box instructions.
- Drain and set aside.
- In a large frypan, melt 2 tablespoons butter,.
- Add chicken, bouillon and garlic,stir fry until chicken is browned.
- Remove chicken.
- Add remaining butter and next 6 ingredients.
- Stir fry 1 minute.
- Cover and cook just until broccoli is tender.
- Stir in macaroni, chicken and peas.
- Heat through.
- Blend milk and flour,.
- Stir into macaroni mixture.
- Add cheese, cook stirring gently until cheese melts.
- Refrigerate left-overs.
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