Modern Amercian Macaroni Salad Food

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MODERN MACARONI SALAD



Modern Macaroni Salad image

Categories     Salad     Pasta     Side     Vegetarian     Quick & Easy     Celery     Summer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

2 1/3 cups elbow macaroni (about 10 ounces)
2/3 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
1 1/3 cups chopped drained bread-and-butter pickles
1 1/4 cups chopped celery
2 4-ounce jars sliced pimientos, drained
1/2 cup thinly sliced green onions

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.

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.

MODERN AMERCIAN MACARONI SALAD



Modern Amercian Macaroni Salad image

I watched diners drive-ins and dives and the once show had a wonderful looking pasta salad called Mama's Mac Salad that I just had to try and recreate, so here is my version! I used bow tie because that is what I had in the cupboard, the true Mama's salad uses shells, but use what you want or have on hand. The box said 6 servings- but once everything was cooked and mixed together it looked like more so I am guessing on the servings being 8.

Provided by Shawn C

Categories     < 30 Mins

Time 27m

Yield 8 serving(s)

Number Of Ingredients 14

12 ounces bow tie pasta
1/4 cup fined died red onion
1/4 cup fine diced green bell pepper
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
8 ounces shredded sharp cheddar cheese
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Boil pasta for 12 minutes in salted water drain well and let cool while you mix up the "juice" for the salad and cut up vegetables.
  • Whisk together mayonnaise, sour cream, vinegar, mustard and spices in the largest bowl you have- you will need it!
  • Taste and adjust salt etc to your taste.
  • Throw in onion, bell pepper, cool pasta and cheese. Toss a lot to coat completely and mix everything around, taste again and sprinkle any additional spice you might want to add mixing well after each addition.
  • Place in a sealed plastic container and refrigerate several hours before serving.

Nutrition Facts : Calories 437, Fat 24.2, SaturatedFat 9.8, Cholesterol 79.6, Sodium 724.5, Carbohydrate 41.3, Fiber 1.8, Sugar 4.6, Protein 14.2

MACARONI SALAD



Macaroni Salad image

Macaroni salad, a cookout favorite, doesn't take much to be great - just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; the only time macaroni has to be served hot is when it's covered in mounds of cheese, like this Southern Macaroni and Cheese.

Provided by Millie Peartree

Categories     noodles, salads and dressings, side dish

Time 30m

Yield 8 to 10 servings (3 quarts)

Number Of Ingredients 13

Kosher salt
1 pound elbow noodles
2 celery ribs, finely diced
1 red bell pepper, finely diced
1/2 cup shredded carrots (from 1 medium carrot)
1/2 cup finely diced red onion
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup apple cider vinegar or white vinegar
1 tablespoon granulated sugar
1 tablespoon Dijon or yellow mustard
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed

Steps:

  • Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl.
  • Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine.
  • Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper.
  • Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.

MACARONI SALAD



Macaroni Salad image

I was hesitant about posting this recipe - it's the macaroni salad I grew up with, and pretty basic. But it is so darned good that I decided to go ahead.

Provided by evelynathens

Categories     Kid Friendly

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion

Steps:

  • Combine dressing ingredients.
  • Stir into remaining ingredients.
  • Cover and chill.

Nutrition Facts : Calories 237.3, Fat 1.2, SaturatedFat 0.2, Sodium 651, Carbohydrate 47.6, Fiber 3.4, Sugar 4.6, Protein 8.4

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