Macaroni Salad With Pickles Food

MACARONI SALAD WITH PICKLES

Steps:

• Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.
• Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.
• In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.
• In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.

MACARONI SALAD

Steps:

• Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
• Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
• When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
• Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
• Serve cold from the fridge or at room temperature.

DUNKLEY'S FAMOUS MACARONI SALAD

Steps:

• Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
• Add pasta to a large bowl. Carefully fold in celery, onion, Cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
• Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

DILL PICKLE MACARONI SALAD

Steps:

• Cook elbow macaroni in salted water, according to the package directions. Drain and place in a large bowl.
• Immediately while macaroni is hot, add the 1/4 cup pickle juice, onion, and diced pickles; toss to combine. Set aside to cool for 10-15 minutes.
• While macaroni mixture is cooling, whisk together mayonnaise, the 2 tablespoons of pickle juice, dill weed, onion powder, salt, and pepper.
• Combine mayonnaise mixture with the macaroni mixture and fold together until macaroni is well coated. Stir in cheddar cheese cubes.
• Cover and refrigerate at least 2 hours or overnight to allow flavors to meld before serving. Stir macaroni salad before serving.
• For the pickle juice in this recipe, just spoon out pickle juice straight from the jar of Kosher dill pickles also called for in the recipe.
• If the macaroni salad seems at all dry at serving time, stir in a tablespoon or two of mayonnaise to "refresh" it.

MODERN MACARONI SALAD

Steps:

• Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.
• Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.

PICKLED MACARONI SALAD

Steps:

• Cook macaroni per package directions. Drain well and return to pot and pour 1/2 cup of the oil over the macaroni, mix well and let cool completely.
• Mix the vinegar with the sugar, parsley, garlic salt, dry mustard and black pepper.
• Add the other 1/2 cup of oil and mix well.
• Chop or slice vegetables into bite size pieces and add to vinegar mixture with the jar of pimentos.
• When Pasta is cooled, add rest of ingredients an chill for no less than 2 hours.

JUDY'S MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.

DILL PICKLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse in cold water until rotini are cold and place in a large bowl.
• While pasta cooks, mix mayonnaise, pickles, mustard, vinegar, sugar, pepper, celery salt, and garlic powder together in a bowl. Stir dressing into cold noodles until fully coated. Add additional pickle chunks to taste. Serve chilled.

SUMMER PICNIC MACARONI SALAD

Steps:

• Drain the macaroni.
• Pour a mixture of 3 tablespoons vinegar and 2 tablespoons sugar over the drained (still in the colander) macaroni.
• Drain the macaroni (again).
• In a large bowl mix salad macaroni, peas, baby gherkins, celery, sweet onion, tuna, cubed cheese.
• Dressing: Take the mayo, sugar, some vinegar, salt and pepper to taste; mix into the macaroni mixture. You may want to add more dressing.
• This is a very forgiving salad. You can sub salad shrimp, ham or chicken for the tuna or ditch the meat/fish and add some grated carrots (if using carrots you might want to cut back on the sweet pickles), diced zucchini and diced red peppers.
• Chill, check the dressing and enjoy.