Anybody have a good one?
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Need Recipe for Macaroni Salad
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Macaroni Salad
2 cups dry macaroni
2 ripe tomatoes, chopped
Green onions, chopped
½ cup green pepper, chopped
1 cup cucumber, chopped
Sauce:
1/3 cups white sugar
½ cup oil
1/3 cup ketchup
¼ cup vinegar
1 tsp salt
1 tsp paprika
¼ tsp pepper
Cook, drain and cool macaroni. Cut vegetables and mix macaroni with sauce and vegetables.
Our cook made this when we were in Canada, it was GREAT!! and I'm really finicky about cold salads like these. Usually I will only eat something like Kraft suddenly salad, the ranch and bacon one. I kept thinking....that sure is a big bowl of macaroni salad..(how polite do I have to be???)...but it was really yummy
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This isn't a Macaroni Salad but it is a cold pasta salad that can easily be served in place of traditional Macaroni Salads.
This is my own recipe and I've been making this salad for over 10 years. Folks must really like it because I'm asked to make it often.
Leo's Noodle Salad
2 packs Raman Soup (any flavor)
4 Fresh Cucumbers (peeled quartered and sliced)
6 Fresh Roma Tomatoes
1 Vidalia onion (coarsely diced)
1/2 bottle Wishbone Italian Salad dressing
Open two packs of Raman Soup and discard the seasoning packets. Break the noodle bricks into quarters. Put in a saucepan with enough water to cover the noodles. Bring to a boil. Remove from heat. Allow to stand a couple minutes.
Strain the noodles in a fine wire collander. Immediately put them in a large salad bowl and add enough dressing to keep the noodles from sticking together. Lightly toss the noodles while you add the dressing to throughly coat them.
Add the vegetables and remaining dressing. Lightly toss to get everything coated.
Refrigerate at least two hours before serving. It's actually best to refrigerate overnight. This salad gets better the longer it is chilled.
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I made this from a recipe I got off of the web . Tasted great. Might try adding something of your likeing. I added a little bacon fried and then crumbled. I let it sit overnight.
Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Directions
1.Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2.In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight
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Macaroni Salad
Take 10 oz bow tie pasta put in pan with water Lawry's garlic salt and reg salt in water, when water starts to boil, time for 11 minutes remove and drain. Make dressing while pasta is cooking
Dressing: mix
1 cup mayo
½ cup thousand island
1T lemon juice
2 T Jalapeno juice
Pour and stir over hot macaroni and let cool
Add
½ green bell pepper chopped
2 T nacho slices chopped
1 cup celery chopped
6 green onions chopped
small jar pimento
add sprinkle of Lawry's garlic salt, seasoning salt and black pepper
This is a great salad that will keep for several days, I like it served cold.
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