Kathys Macaroni Salad Food

MACARONI SALAD

Macaroni Salad image

Provided by Katie Lee Biegel

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

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.

KAHALA'S MACARONI SEAFOOD SALAD

Kahala's Macaroni Seafood Salad image

A cool seafood salad for those hot summer days. It's a real treat for potlucks. Use your favorite pasta. Chopped celery or Vidalia onion may be added if desired.

Provided by Kahala

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 4h30m

Yield 12

Number Of Ingredients 13

Ingredients

1 (16 ounce) package spaghetti, broken into 2-inch pieces
4 hard-cooked eggs, chopped
1 carrot, grated
½ cup frozen petite peas, thawed
1 cup frozen fully cooked salad shrimp, thawed
½ cup crab meat, cooked
16 ounces mayonnaise
¼ cup milk
1 teaspoon lemon juice
1 teaspoon sugar
salt to taste
black pepper to taste
paprika to taste

Steps:

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 31.4 g, Cholesterol 97.3 mg, Fat 32.7 g, Fiber 1.7 g, Protein 11.3 g, SaturatedFat 5.2 g, Sodium 303.3 mg, Sugar 2.7 g

KATHY'S SHRIMP SALAD

Kathy's Shrimp Salad image

Make and share this Kathy's Shrimp Salad recipe from Food.com.

Provided by iris5555

Categories Pasta Shells

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups mayonnaise
1 teaspoon white pepper
1 -1 1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dill weed
1 1/2 teaspoons fresh squeezed lemon juice
2 teaspoons horseradish
1 lb frozen and thawed medium shrimp, cooked, peeled and deveined
2 cups diced celery
2 cups uncooked shell macaroni, cooked and cooled
1 cup frozen peas, cooked and cooled (I omitted and added 1/2 cup sliced scallions)

Steps:

Combine mayonnaise, pepper, salt, Worcestershire sauce, dillweed, lemon juice and horseradish.
Add shrimp, celery and macaroni.
Mix well.
Gently fold in peas.
Refrigerate.
You may need to add more mayonnaise after chilling.

Nutrition Facts : Calories 237.9, Fat 12.9, SaturatedFat 1.9, Cholesterol 78.3, Sodium 594.5, Carbohydrate 19, Fiber 1.4, Sugar 3.7, Protein 11.8