Summer Blt Macaroni Salad Food

BLT MACARONI SALAD

Steps:

• In a bowl, combine the first 4 ingredients. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.

BLT MACARONI SALAD

Steps:

• Boil pasta per package directions, then drain & rinse in cold water.
• While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then panfry til almost crisp; drain on paper towels & set aside.
• In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
• Gently stir in tomato, & pasta.
• Cover tightly & refrigerate til serving.
• *Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.

SUMMER BLT MACARONI SALAD

Steps:

• In a large bowl, comine the first four ingredients; mix well.
• Add the macaroni, tomato and onions; toss to coat.
• Cover and refrigerate.
• Just before serving, add lettuce and bacon; toss to coat.

SUMMER MACARONI SALAD

Steps:

• Combine cooked pasta, cucmbers, tomatoes, tuna, celery and onion in large bowl.
• Combine mayonnaise and Italian dressing and add to salad.
• Add dill, salt and pepper to taste.
• Chill well.

BLT MACARONI SALAD

Steps:

• Cook macaroni according to package directions.
• Drain and rinse in cold water.
• In a large bowl combine the macaroni,green onions,tomato and celery.
• In a small bowl combine Mayonnaise,vinegar,salt and pepper.
• Pour over macaroni mixture and toss to coat.
• Cover and chill for 2 hours.
• Just before serving add bacon.

CALIFORNIA SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.

SUMMER MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain; rinse with cold water and drain again., In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving., To serve, stir in reserved dressing. Sprinkle with parsley.

SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the macaroni is cooking, mix salad dressing, sugar, vinegar, mustard, relish, salt, and pepper together in a bowl.
• Drain macaroni, rinse under cold water, and drain again. Add to the salad dressing mixture with tomatoes, celery, and onion. Stir until thoroughly coated. Sprinkle with paprika. Refrigerate until ready to serve.

BLT MACARONI SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Stir mayonnaise and coleslaw dressing together in a large bowl until creamy. Add noodles, bacon, lettuce, tomatoes, and green onions. Toss well.

SUMMER MACARONI SALAD

Steps:

• Cook macaroni according to package directions, drain and rinse in cold water, set aside.
• In a small bowl, mix mayo, dried onion, mustard, sweet pickle juice.
• Next toss sweet pickles, celery, green pepper, eggs, peas with macaroni.
• Add mayo mixture, mix well.
• Fold in cheddar cheese cubes.
• Refrigerate for at least 2 hours.
• Stir before serving, enjoy!