Whats a good maccaroni salad recepie?!


Question:

Whats a good maccaroni salad recepie?


Answers:
this has everything! if your a vegetarian, just leave out the meat. it's still really good.

Dunkley's Famous Macaroni Salad

1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teasspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

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.

******************************...
this is more traditional

American Macaroni Salad From

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

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.

Cook your macaroni to firm, not mushy. Chill and dress with mayonnaise mixed with a tiny bit of sugar and vinegar to taste(have to play with the amount). Salt and peppar, very finely chopped carrot and onion and a little bit of pickle relish is delish. I also like some hard boiled egg chopped in.

I use penne

penne cooked ad dente, drained and chilled.
hard salami, cubed
tomato, seeded and cubed
celery hearts cut fine
hard boiled eggs, cubed

dressing:
mayonnaise
dijon mustard
sugar and salt
black pepper
a little white wine
whisk well

This one has 172 ratings and 4 1/2 stars... must be pretty good!

http://allrecipes.com/recipe/amish-macar...

Mmm... here's this one pretty simple 2.... first boil a whole chicken in a pot... once its cooked.. Take it out and place it in a dish or plate... then add the macaroni to the pot where the chicken was and boil it until its cooked... then u drain it and pour the macaroni into a big dish... then u add some mayonaise.. U can choose however much u want in it and then u add the chicken in pieces and then u stir it... its sooooooo good.. Put it on tostadas... I don't know if u heard of them.. There like hard tortillas lol hope that helps ;)

Macaroni Salad
* 4 cups cooked macaroni
* 8 ounces cooked ham, cut in strips
* 8 ounces American cheese (Velveeta), cut in strips
* 1 can (8 to 9 ounces) pineapple tidbits , drained
* 1/2 cup chopped sweet pickle
* 1 cup thinly sliced celery
* 1 teaspoon minced onion
* 1/3 cup diced pimento
* 1/2 cup salad dressing or mayonnaise
* 1 teaspoon salt

PREPARATION:
Combine ingredients; blend well. Chill thoroughly and store in refrigerator.
Serves 8.




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