The Trick To Making Macaroni Salad Food
THE TRICK TO MAKING MACARONI SALAD
I found this on another recipe site. I was amazed at how it really works. The trick is not to mix it up right after you cook the macaroni.
Provided by Fluffy
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Cook the macaroni.
- Rinse it until cool.
- Put it in a covered bowl with about 1 cup of water.
- Put it in the fridge for a few hours or until the next day.
- Stir or shake it several time to "unstick" the pieces and coat them with the water.
- When ready to add the other ingredients, drain the liquid and add to the macaroni.
Nutrition Facts :
CREAMY MACARONI SALAD
This is my own macaroni salad. I did not get it from my mother or my grandmother and I did not get it out of a book or off the internet. It is not Amish, Cajun, Mexican or any other description of the various macaroni salads that are posted on the internet. It is my own made up salad. It is designed after my own recipe #20155 that I have posted on Recipezaar (with 121 high reviews, thank you very much to those that have tried it). The dressing is mostly the same, but there are a few other ingredients in this salad that is not in my potato salad. I hope some of you will enjoy it as much as you did the other.
Provided by Karen From Colorado
Categories Vegetable
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix cooled macaroni, celery, onions, bell pepper and green olives together in a large bowl.
- In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.
- Stir dressing into the macaroni mixture.
- Stir in the crumbled bacon.
- Serve chilled.
- For another variation, omit the green olives, add sliced black olives and a container of grape tomatoes.
- For a meal type salad, add diced cooked chicken or tuna fish.
Nutrition Facts : Calories 215, Fat 11.5, SaturatedFat 2.6, Cholesterol 12.3, Sodium 312.6, Carbohydrate 23.5, Fiber 1, Sugar 3.3, Protein 4.6
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