Connies Macaroni Salad Food

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MACARONI SALAD



Macaroni Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
8 radishes, thinly sliced
1/2 green bell pepper, diced
6 scallions (white and light green parts only), thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool.
  • Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl.
  • In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.

CHEF JOHN'S CLASSIC MACARONI SALAD



Chef John's Classic Macaroni Salad image

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h33m

Yield 12

Number Of Ingredients 16

1 cup mayonnaise
¼ cup white vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt, or more to taste
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
¾ cup diced red bell pepper
½ cup grated carrot
½ cup chopped green onions, white and light parts
¼ cup diced jalapeno pepper
¼ cup diced poblano pepper
1 (16 ounce) package uncooked elbow macaroni
1 tablespoon mayonnaise
1 tablespoon water

Steps:

  • Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
  • Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
  • Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  • Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 32 g, Cholesterol 7.4 mg, Fat 16.1 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 508.1 mg, Sugar 3.2 g

AMISH MACARONI SALAD



Amish Macaroni Salad image

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

Provided by CONNIE0751

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups uncooked elbow macaroni
3 large eggs hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

Steps:

  • Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  • In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g

AMERICAN MACARONI SALAD



American Macaroni Salad image

Bring this classic American Macaroni Salad recipe from Food Network Kitchen to your next picnic � it's perfect for an outdoor barbecue spread.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

  • In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

OLD-FASHIONED MACARONI SALAD



Old-Fashioned Macaroni Salad image

Provided by Food Network

Categories     side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper

Steps:

  • To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
  • While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
  • In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
  • In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

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.

CONNIE'S MACARONI SALAD



Connie's Macaroni Salad image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 11

6-1/4 cups macaroni
6-1/4 cucumbers
6-1/4 tomatoes
3 green bell peppers
3 hard boiled eggs
3 onions
3/4 cup and 1 tsp. milk
5-1/2 cups mayo
Salt to taste
Black pepper to taste
Mustard to taste

Steps:

  • Cook macaroni. Rinse with cold water.
  • In a large bowl add chopped cucumber, tomatoes, green pepper, eggs, and onion.
  • Blend milk and mayo. Add cooled pasta and dressing mixture to vegetables. Add salt and pepper. Add mustard.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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