Warm Macaroni And Veggie Salad Recipes

WARM MACARONI SALAD

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.

VEGGIE MACARONI SALAD

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.

WARM MACARONI AND VEGGIE SALAD RECIPE - (4.1/5)

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.

VEGETABLE MACARONI SALAD

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.

WARM MACARONI SALAD

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.