Macaroni Salad With Bacon Peas And Creamy Dijon Dressing Food

MACARONI SALAD

Macaroni Salad image

Macaroni Salad is quick to throw together and so DELICIOUS! A versatile, fool-proof pasta salad with an incredible creamy dressing perfect to take to gatherings, Bbq's, lunches and dinners. Or serve as a popular side dish!

Provided by Karina

Categories Salad

Time 25m

Number Of Ingredients 16

Ingredients

8 oz (250g) dry macaroni pasta
1/2 medium red bell pepper (capsicum), (seeded and finely chopped)
1/2 medium red onion, (finely diced)
1 small carrot, (peeled and shredded)
2 dill pickles, (finely chopped)
1/4 cup chopped celery
1 cup mayonnaise, ((S&W, Best Foods, Hellmann's, Japanese or any whole egg mayo))
1/4 cup sour cream
2 tablespoons white vinegar, ((adjust to taste))
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, (chopped)
1 tablespoon fresh chives
1 1/2 teaspoons sugar
1 teaspoon minced garlic
1 1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Bring large pot of salted water to the boil over high heat. Add the pasta and boil until al dente (just fork-tender), or follow packet directions.
While pasta is boiling, prepare/chop SALAD ingredients and add them to a large serving bowl.
Mix DRESSING ingredients together in a small bowl.
Once pasta is cooked, drain and rinse under cool running water. Drain well and add to the rest of the SALAD ingredients in the large serving bowl.
Pour over DRESSING and toss well to evenly combine. Adjust salt, pepper and vinegar to taste.
Set aside for at least 15 minutes to let the ingredients warm close to room temperature and settle into each other before serving.

Nutrition Facts : Calories 403 kcal, Carbohydrate 34 g, Protein 6 g, Fat 27 g, SaturatedFat 4 g, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CREAMY PASTA SALAD WITH PEAS AND BACON

Creamy Pasta Salad with Peas and Bacon image

Creamy Bacon Pea Pasta Salad is super quick and easy to make and smothered in the most delicious lemon chive dressing! You can make the salad ahead of time for the perfect stress-free potluck or dinner side that everyone will love!

Provided by Donna Elick

Categories Side Dish

Time 20m

Number Of Ingredients 15

Ingredients

12 ounces medium shells (or other small pasta of choice)
2 cups frozen petite peas (thawed)
8 ounces thick cut bacon (cooked and chopped)
2/3 cup mayonnaise
1/3 cup olive oil
2 tablespoon red wine vinegar
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 tablespoon Dijon mustard
3/4 teaspoon salt pepper
3/4 teaspoon pepper
1/2 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 cup chopped fresh chives

Steps:

Whisk together all of the Lemon Chive Dressing Ingredients together in a medium bowl. Refrigerate until ready to use.
Cook pasta according to package directions just until al dente. Rinse with cold water and drain. Drizzle with a little olive oil to keep from sticking.
Add pasta, peas and dressing to a large bowl and toss until evenly combined. If serving immediately then add bacon and toss to combine. If not serving immediately then cover and chill in the refrigerator. When ready to serve, add bacon and toss to combine.

Nutrition Facts : ServingSize 1, Calories 689 kcal, Carbohydrate 51 g, Protein 15 g, Fat 47 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 733 mg, Sugar 5 g, Fiber 5 g

CLASSIC MACARONI SALAD

Classic Macaroni Salad image

The best summertime macaroni salad! Just like what you remember eating as a kid but here it's made a little healthier with Greek yogurt in the dressing. It's layered with colorful veggies and sure to satisfy!

Provided by Jaclyn

Categories Salad

Time 35m

Number Of Ingredients 13

Ingredients

1/2 cup Hellmann's or Best Foods Mayonnaise
1/2 cup plain Greek yogurt*
1 1/2 Tbsp white wine vinegar
2 tsp dijon mustard,** (then more to taste (I like about 4 tsp))
2 tsp honey
Salt and freshly ground black pepper
8 oz dry elbow macaroni
2 steamed or hard boiled eggs (, peeled and chopped)
1 cup diced red bell pepper
1 cup matchstick carrots (, roughly chopped)
3/4 cup diced celery
1/4 cup diced red onion
1 - 2 Tbsp minced fresh parsley

Steps:

Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
Drain and rinse with cold water until completely cool. Let drain very well.
In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

Nutrition Facts : Calories 247 kcal, Carbohydrate 26 g, Protein 6 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 146 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving