THE BEST MACARONI SALAD YOU WILL EVER HAVE!!
This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!
Provided by nyghtspydr
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 2h30m
Yield 14
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
- Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
- Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g
CUCUMBER TOMATO MACARONI SALAD
My family loves this salad! --- remember to use both mayo and salad dressing combined, the two dressings combined seem to spark up the taste, plan ahead this needs to be refrigerated overnight to blend the flavors.
Provided by Kittencalrecipezazz
Categories Refrigerator
Time P1D
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
- Cover; refrigerate overnight to blend flavors.
- Stir before serving.
- Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.
MARINATED MACARONI SALAD
This is an excellent macaroni salad that everyone in my family has made over the years, and now I make. We have this with dinner at least once a week or every two weeks. It's a hit with everyone, as there's ketchup and sugar in it for the kids. Just try it; you'll LOVE it!
Provided by KillerKitty
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.
- 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 with cold water to cool; drain.
- Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.
- Drizzle the dressing over the pasta mixture and toss to coat.
- Chill in refrigerator for 1 hour before serving.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 56.7 g, Fat 28.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 809.7 mg, Sugar 24.3 g
FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS
Our recipe for Fresh Tomato and Cucumber Salad with Buttery Garlic Croutons is a perfect addition to your lunch or dinner menu. Homemade croutons with buttery flavor from Country Crock® and just the right amount of garlic really elevate a simple salad to something special.
Provided by Country Crock®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
- Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
- Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 16.6 g, Fat 0.9 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 108.8 mg, Sugar 4.3 g
TOMATO CUCUMBER SALAD
A simple, refreshing salad that accompanies any type of food.
Provided by Sowmya
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g
CHOPPED CUCUMBER AND TOMATO SALAD
Here's an easy summer salad that's always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
- Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
- To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.
CUCUMBER, TOMATO AND PASTA SALAD
I make this recipe mostly in late Spring and especially during the Summer months using cucumbers and cherry tomatoes, fresh from my own garden. I usually make enough for at least two or three servings so I'll have something for a quick, easy brown-bag lunch or perhaps a light dinner. This recipe is easy on the budget, relatively healthy, and is a great side dish. I'll sometimes have a small bowl of this salad with a toasted slice of baguette bread, lightly brushed with extra virgin olive oil and rubbed with a fresh garlic clove and a sprinkling of oregano, and a glass of my favorite wine. Bon Appetit!!
Provided by KyAmy
Categories Low Cholesterol
Time 20m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
- Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
- Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
- NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.
Nutrition Facts : Calories 255.3, Fat 8.1, SaturatedFat 2.7, Cholesterol 11.1, Sodium 424.6, Carbohydrate 38.1, Fiber 2.4, Sugar 4.8, Protein 8.2
MACARONI GARDEN SALAD
Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 426mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO CUCUMBER MACARONI SALAD
My neighbor from years gone by gave me this recipe. It takes very little time to make and a great alternative to traditional macaroni salad.
Provided by children from A to Z
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni, according to package directions.
- Drain. Rinse with cold water.
- Mix all ingredients together.
- Chill 30 minutes.
Nutrition Facts : Calories 321.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 7.6, Sodium 213.9, Carbohydrate 49, Fiber 2.3, Sugar 4.2, Protein 7.7
PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high.
- Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
- Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
- When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
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