DELI MACARONI SALAD
I used to have to make this salad when I worked in a german deli, only it was origanally made with potatoes. My kids absolutly love this recipe. It never lasts more than 2 days.
Provided by Lori Mama
Categories < 60 Mins
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
- Add salt and pepper, mayo and enough pickle juice to moisten.
- Be carful with the juice, you don't want the dressing too runny.
- Add dill if you like and toss to coat.
- Serve.
- Cooking time included in prep.
- time.
DELI MACARONI SALAD
Make and share this Deli Macaroni Salad recipe from Food.com.
Provided by pix924
Categories Low Protein
Time P1DT13m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta until ala dente. Drain and rinse well with cold water.
- Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves. Remove from heat and allow to cool.
- Prepare macaroni, al dente. Place cooked macaroni in a bowl and pour the brine over it,(put in a large plastic bag). Refrigerate for at least 24 hours.
- To finish:.
- Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to combine. Serve.
DELI-STYLE MACARONI SALAD
Steps:
- Prepare macaroni as directed on package; drain and cool
- Mix the vinegar and sugar in a large bowl, stirring until sugar is dissolved. Mix in the cooked elbows. Cover and refrigerate for 2 hours.
- Drain off any excess liquid from the chilled elbows. Add the green pepper and celery seed. Add the mayonnaise and stir until well coated. You may add additional mayonnaise if you wish.
Nutrition Facts : ServingSize 1 serving, Calories 277 kcal, Carbohydrate 46 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 64 mg, Fiber 2 g, Sugar 18 g
DELI MACARONI SALAD
A great summer dish that pleases most everyone. You may substitute low fat products for an even healthier version.
Provided by CCinSC
Categories Vegetable
Time 30m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, drain.
- You can rinse pasta with cold water to cool quickly.
- Meanwhile in large bowl, stir together mayonnaise, yogurt, vinegar, mustard, sugar, salt and pepper.
- Stir in cooled pasta and remaining ingredients.
- Cover and refrigerate until well chilled.
Nutrition Facts : Calories 142.2, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.3, Sodium 215.8, Carbohydrate 27.4, Fiber 1.9, Sugar 4.7, Protein 5
THE BEST DELI-STYLE MACARONI SALAD
Creamy, homemade, deli-style macaroni salad.
Provided by PhillyboyJay
Categories Salad
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- 1. Fill a large pot with cool water, add in the salt, and place over high heat.
- 2. After 10 minutes, or once the water comes to a boil, add in the pasta then stir well. 3. Boil the pasta for 10 minutes, then strain the water immediately.
- 4. Peel and shred a carrot, then chop the onion and pepper into very small pieces.
- 5. Get a large mixing bowl, add in the mayo, relish, mustard, vinegar, sugar, and seasonings, and whisk well.
- 6. Add in the chopped vegetables, and stir well.
- 7. Add in the macaroni and fold well.
- 8. Garnish with parsley flakes.
- 9. Cover with plastic wrap and set in the refrigerator to chill.
Nutrition Facts : ServingSize 8
ITALIAN DELI PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
- Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.
CHEF JOHN'S CLASSIC MACARONI SALAD
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
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
RONZONI MACARONI SALAD
My favorite macaroni salad ever. Easy to make and I always have the ingredients on hand. No weird ingredients that require me to run to the store. I am posting this because i don't want to lose the recipe. It isn't posted on the Ronzoni website. The kids love this one! I don't add as much mayo as they list and you can easily add a handful of frozen/canned peas or corn to make it more colorful and tasty. Tastes better the next day. Cooking time does not include chilling time.
Provided by Yemenia
Categories Low Cholesterol
Time 35m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
- Stir in cooled pasta and remaining ingredients.
- Cover; refrigerate.
Nutrition Facts : Calories 256.9, Fat 9.7, SaturatedFat 1.7, Cholesterol 8.8, Sodium 394.7, Carbohydrate 37, Fiber 2, Sugar 6.2, Protein 5.8
DELI-STYLE MACARONI SALAD
From Cooks Illustrated "The Best Make Ahead Recipe". The idea being that you don't end up with macaroni salad that dries out. We liked this recipe, it was very creamy and a bit tangy- good! My new favorite. I will probably try some lower fat ingredients next time to lighten it up a bit.
Provided by lisar
Categories < 4 Hours
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to a boil in a large pot.
- Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool.
- Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, ½ t. salt and a pinch of pepper in a large bowl.
- Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley.
- To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days.
- To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste.
- To Serve Right Away*: refrigerate pasta until well chilled, about 3 hours, before tossing with the mayo, milk and lemon juice. **I think you could probably get away without 3 hour refrigeration, but I would recommend it so the mayo taste could mellow out.
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