abjcooking
Head Chef
I'm getting ready to do some research to find one I like. I'll post it if it turns out good.
Hit me with your best macaroni salad recipe
- Thread starter abjcooking
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marmalady
Executive Chef
Oh, gosh, I don't really do a 'recipe', but here's the ingredients I usually put in it -
elbow mac
hard-boiled eggs, chopped
red onion, chopped (or scallion, or shallot - oh, heck, it's whatever's on hand!)
celery, chopped
finely grated carrot
sometimes some chopped bell peppers
mayo, to which has been added a tiny bit of cider vinegar, dry mustard, celery seed, garlic powder, salt/pepper
Sorry I can't give you quantities - it's one of those 'eyeball' things!
elbow mac
hard-boiled eggs, chopped
red onion, chopped (or scallion, or shallot - oh, heck, it's whatever's on hand!)
celery, chopped
finely grated carrot
sometimes some chopped bell peppers
mayo, to which has been added a tiny bit of cider vinegar, dry mustard, celery seed, garlic powder, salt/pepper
Sorry I can't give you quantities - it's one of those 'eyeball' things!
DampCharcoal
Executive Chef
Delicious, marmalady! If I may add a few personal touches: Halve the mayo and add sour cream and dice sharp cheddar into 1/2 inch cubes. 
kansasgirl
Senior Cook
Well regular macaroni salads bore me. I like those with different flavors. Here are two favorites.
Oriental Pasta Salad
8 oz Pasta, uncooked (macaroni, bow ties, radiatore, etc)
1/3 lb Fresh snow peas, trimmed
2 Red bell peppers, seeds removed, cut in strips
4 Scallions, thinly sliced
3 c Fresh broccoli florets
2 c Cooked meat (chicken, turkey, shrimp, pork)
1 tb Sesame oil
1 tb Peanut butter
2 tb Rice wine vinegar
Hot sauce to taste
2 ts Honey
1 ts Garlic powder
1/2 ts Ground ginger
1/4 c Sesame seeds, toasted
Salt and pepper to taste
1.Cook pasta according to package directions; drain and cool.
2.Add the snow peas, red pepper, scallions, broccoli and diced meat.
3.Combine dressing ingredients, whisking until creamy; pour over the pasta mixture. Toss lightly. Cover and chill.
Caesar Pasta Salad
6 slices Bacon, cooked, drained, crumbled
1/2 c Extra-virgin olive oil
4 slices Italian bread, 1/2-in thick
Salt and pepper to taste
Lemon rind, grated
1/4 c Lemon juice
3 Garlic cloves, minced
6 Anchovy fillets
1/2 c Parmesan, freshly grated
12 oz Pasta, cooked al dente, drained (macaroni, penne, rotini, etc), reserve 1/2 c of cooking water
2 c Romaine, coarsely shredded
1.Brush 2 tb of the oil over both sides of bread. Cut into 1/2-inch cubes and toss with salt and pepper. Toast on baking sheet in oven for 10 minutes or until golden and crisp. Set aside.
2.In food processor, puree lemon rind and juice, garlic, anchovies and salt and pepper. Drizzle in remaining olive oil. Blend in half of the cheese.
3.Toss pasta with garlic mixture and enough of the cooking water to moisten. Toss with croutons, bacon and romaine; sprinkle with remaining cheese.
Oriental Pasta Salad
8 oz Pasta, uncooked (macaroni, bow ties, radiatore, etc)
1/3 lb Fresh snow peas, trimmed
2 Red bell peppers, seeds removed, cut in strips
4 Scallions, thinly sliced
3 c Fresh broccoli florets
2 c Cooked meat (chicken, turkey, shrimp, pork)
1 tb Sesame oil
1 tb Peanut butter
2 tb Rice wine vinegar
Hot sauce to taste
2 ts Honey
1 ts Garlic powder
1/2 ts Ground ginger
1/4 c Sesame seeds, toasted
Salt and pepper to taste
1.Cook pasta according to package directions; drain and cool.
2.Add the snow peas, red pepper, scallions, broccoli and diced meat.
3.Combine dressing ingredients, whisking until creamy; pour over the pasta mixture. Toss lightly. Cover and chill.
Caesar Pasta Salad
6 slices Bacon, cooked, drained, crumbled
1/2 c Extra-virgin olive oil
4 slices Italian bread, 1/2-in thick
Salt and pepper to taste
Lemon rind, grated
1/4 c Lemon juice
3 Garlic cloves, minced
6 Anchovy fillets
1/2 c Parmesan, freshly grated
12 oz Pasta, cooked al dente, drained (macaroni, penne, rotini, etc), reserve 1/2 c of cooking water
2 c Romaine, coarsely shredded
1.Brush 2 tb of the oil over both sides of bread. Cut into 1/2-inch cubes and toss with salt and pepper. Toast on baking sheet in oven for 10 minutes or until golden and crisp. Set aside.
2.In food processor, puree lemon rind and juice, garlic, anchovies and salt and pepper. Drizzle in remaining olive oil. Blend in half of the cheese.
3.Toss pasta with garlic mixture and enough of the cooking water to moisten. Toss with croutons, bacon and romaine; sprinkle with remaining cheese.
SierraCook
Master Chef
Macaroni Salad
4 cups cooked salad macaroni, cooled
1 cup finely sliced celery
½ cup diced red onion or sliced green onion
1/2 cup coarsely chopped green, red, or orange bellpepper (I use all 3 to add more color to the salad)
1-4 oz. can sliced black olives
2 tablespoons finely chopped fresh parsley
1 cup mayonnaise
2 tablespoons red wine vinegar
½ teaspoon ground black pepper
Salt, to taste
Combine macaroni, celery, onion, bell pepper, olives, and parsley in large bowl. Toss to mix. In small bowl, mix the mayonnaise and vinegar together until smooth. Add to the macaroni mixture. Add black pepper and salt. Toss and mix well. Chill several hours before serving.
4 cups cooked salad macaroni, cooled
1 cup finely sliced celery
½ cup diced red onion or sliced green onion
1/2 cup coarsely chopped green, red, or orange bellpepper (I use all 3 to add more color to the salad)
1-4 oz. can sliced black olives
2 tablespoons finely chopped fresh parsley
1 cup mayonnaise
2 tablespoons red wine vinegar
½ teaspoon ground black pepper
Salt, to taste
Combine macaroni, celery, onion, bell pepper, olives, and parsley in large bowl. Toss to mix. In small bowl, mix the mayonnaise and vinegar together until smooth. Add to the macaroni mixture. Add black pepper and salt. Toss and mix well. Chill several hours before serving.
Last edited:
OP
OP
abjcooking
Head Chef
I am definitly trying some of your ideas next time. I can't seem to get enough of this stuff. I usually buy it from the store, but I would rather know what is going into it and it is more cost effective. I never thought about eggs, sour cream, cheese, or snow peas. Those are some of my fav. ingredients.
I combined some ingredients from different recipes and it came out ok. Here is what I added
macaroni
green pepper
onion
celery
mayo
mustard
salt/pepper
white vinegar
I think the problem was as I was putting the mustard in I ran out. The only other thing I had was grain mustard. So I used a little touch of that, but I think it overpowered the dish for me.
Kansasgirl- the ceasar salad looks really good.
I combined some ingredients from different recipes and it came out ok. Here is what I added
macaroni
green pepper
onion
celery
mayo
mustard
salt/pepper
white vinegar
I think the problem was as I was putting the mustard in I ran out. The only other thing I had was grain mustard. So I used a little touch of that, but I think it overpowered the dish for me.
Kansasgirl- the ceasar salad looks really good.
choclatechef
Washing Up
I got bored with the same old macaroni salad also. I like to make salad with spaghetti or one of the fancy pastas.
Again, I don't use a recipe, I just throw together:
spaghetti or fancy pasta
black olives - sliced
diced red onion
grated parmesan cheese
green pepper and/or red pepper
grated carrot
celery
julienned pepperoni or salami
salad dressing:
olive oil
wine vinegar
salt
pepper
sugar
Again, I don't use a recipe, I just throw together:
spaghetti or fancy pasta
black olives - sliced
diced red onion
grated parmesan cheese
green pepper and/or red pepper
grated carrot
celery
julienned pepperoni or salami
salad dressing:
olive oil
wine vinegar
salt
pepper
sugar
debthecook
Senior Cook
I use the classic recipe off the Hellmann's Mayo Jar. I think it needs a spoon or two of sugar, mixed up well, let chill several hours in the refrigerator.
debthecook
Senior Cook
Chocolate Chef, sounds like a real classic SPAGHETTI SALAD. They were GREAT FUN for a party back in the 70s when I was in high school.
choclatechef
Washing Up
Deb, I was always little slow. I just got the recipe about 8 years ago.
debthecook
Senior Cook
Its still a hit for a party!!!!
beaulana2
Cook
Here is something diffrent
BLT Macaroni Salad
2 cups uncooked elbow macaroni ( Cook and drain)
5 green onions (finely chopped)
1 lg Tomatoe (chopped)
1 1/4 cup celery (diced)
1 1/4 cup mayonaise
5 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
1 lb. cooked bacon (drained and crumbled)
In lg bowl combine noodles, green onions, tomatoe, and celery. In small bowl combine mayo,vinegar,salt, and pepper. Pour over the noodle mixture stir to coat and put in 9x13 pan cover and chill for 2 hours just b-4 serving add the bacon
BLT Macaroni Salad
2 cups uncooked elbow macaroni ( Cook and drain)
5 green onions (finely chopped)
1 lg Tomatoe (chopped)
1 1/4 cup celery (diced)
1 1/4 cup mayonaise
5 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
1 lb. cooked bacon (drained and crumbled)
In lg bowl combine noodles, green onions, tomatoe, and celery. In small bowl combine mayo,vinegar,salt, and pepper. Pour over the noodle mixture stir to coat and put in 9x13 pan cover and chill for 2 hours just b-4 serving add the bacon
DampCharcoal
Executive Chef
Now I like that! Looks great, Beaulana!
Barbara L
Traveling Welcome Wagon
Oooooooh beaulana2, that looks so good!
Barbara
Barbara
lifesaver
Executive Chef
They all sound great.
Here's what i put in my macaroni salad:
Cooked macaroni (any style)
ground turkey, fried and drained
chopped onion
chopped celery
chopped olices
boiled egg, chopped
chopped bell peppers (red, green, yellow and orange)
chopped mushrooms
chopped asparagus
chopped carrots
salt and pepper
parsley
mustard
mayonnaise
pimentos
and
chopped, pickles
Here's what i put in my macaroni salad:
Cooked macaroni (any style)
ground turkey, fried and drained
chopped onion
chopped celery
chopped olices
boiled egg, chopped
chopped bell peppers (red, green, yellow and orange)
chopped mushrooms
chopped asparagus
chopped carrots
salt and pepper
parsley
mustard
mayonnaise
pimentos
and
chopped, pickles
Jeekinz
Washing Up
Constance
Master Chef
J.R.'s Pasta Salad
1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced (or 1 can, drained)
1 can diced tomatoes including juice
fresh grape tomatoes
1 packages zesty Italian dressing, prepared (or bottled dressing)
salt, pepper
Mix first 8 ingredients together. Add generous amount of Italian dressing, and salt & pepper to taste, remembering that the pasta will absorb a lot of seasoning. Refrigerate at least 4 hours before serving. It's actually better the next day.
You may vary the ingredients as you wish: blanched frozen peas, broccoli florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are all good additions.
Any substantial pasta such as shells, bow ties or penne may be substituted for the rotini.
(JR is my best friend's son, and can he ever cook!)
1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced (or 1 can, drained)
1 can diced tomatoes including juice
fresh grape tomatoes
1 packages zesty Italian dressing, prepared (or bottled dressing)
salt, pepper
Mix first 8 ingredients together. Add generous amount of Italian dressing, and salt & pepper to taste, remembering that the pasta will absorb a lot of seasoning. Refrigerate at least 4 hours before serving. It's actually better the next day.
You may vary the ingredients as you wish: blanched frozen peas, broccoli florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are all good additions.
Any substantial pasta such as shells, bow ties or penne may be substituted for the rotini.
(JR is my best friend's son, and can he ever cook!)
Laury
Senior Cook
Here's a spaghetti salad I made up years ago and everyone loves it. When I make it for just myself or someone close, we eat it right out of the bowl I make it in 'cause it's so deliciously drippy. I brought 4 packages of Good Seasons dressing mix with me to Mexico just so that I could have my fix.. Who knew that basil would be a little tricky to find?!
SPAGHETTI SALAD
Feeds 4 (more or less)
1 1/2 cups each:
Frozen broccoli cuts
Frozen green beans
Frozen peas
2 medium ripe tomatoes
4 or 5 green onions, white and green parts
15 or so leaves fresh basil
1 package Good Seasons dressing mix
red wine vinegar
olive oil
1 lb. angel hair or thin spaghetti
Fill a sauce pot with an inch of water. Bring to a boil. Add frozen vegetables.
Bring back to boil and cook 5 minutes or so until a fork easily pierces one
of the larger broccoli cut. Remove from stove, drain and run cold water
over for 30 seconds or so to stop the cooking. Drain well and put in bowl.
Chop up tomatoes, green onions and basil and add to cooked vegetables. Pour half
a bottle of the prepared dressing over all and mix well.
Fill large pot with 4 qts. water, add 1 TB. salt (don't leave the salt out!) and bring to a boil. Break spaghetti into thirds or fourths and add to water. Cook according to directions. Test before draining.
When done to your liking, drain immediately and rinse with cold water to cool it down to just warmish.
Now add the cooked spaghetti and the rest of the dressing or to taste. Mix it all up well and taste. You may need to add a little plain vinegar if to bland.
Add some black pepper if you like and serve!
SPAGHETTI SALAD
Feeds 4 (more or less)
1 1/2 cups each:
Frozen broccoli cuts
Frozen green beans
Frozen peas
2 medium ripe tomatoes
4 or 5 green onions, white and green parts
15 or so leaves fresh basil
1 package Good Seasons dressing mix
red wine vinegar
olive oil
1 lb. angel hair or thin spaghetti
Fill a sauce pot with an inch of water. Bring to a boil. Add frozen vegetables.
Bring back to boil and cook 5 minutes or so until a fork easily pierces one
of the larger broccoli cut. Remove from stove, drain and run cold water
over for 30 seconds or so to stop the cooking. Drain well and put in bowl.
Chop up tomatoes, green onions and basil and add to cooked vegetables. Pour half
a bottle of the prepared dressing over all and mix well.
Fill large pot with 4 qts. water, add 1 TB. salt (don't leave the salt out!) and bring to a boil. Break spaghetti into thirds or fourths and add to water. Cook according to directions. Test before draining.
When done to your liking, drain immediately and rinse with cold water to cool it down to just warmish.
Now add the cooked spaghetti and the rest of the dressing or to taste. Mix it all up well and taste. You may need to add a little plain vinegar if to bland.
Add some black pepper if you like and serve!
babetoo
Chef Extraordinaire
this is basic pasta salad, kinda like one i make. i do add can or two of green chilies chopped (from can) made it once for pool party and my youngest grandson said, "grandma this is so good, you could sell it"
sweet kid , huh
