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Old 07-22-2018, 01:14 PM   #1
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Your Macaroni Salad?

I love Macaroni Salad this time of year with lots of goodies, and it occurred

to me that the good cooks here may be using something I haven't thought of.



Here's what I generally use..
Small shell macaroni
defrosted frozen peas
grated carrot
chopped green onion
red and green bell pepper
halved grape tomatoes
chopped cilantro
sliced black olives
I dress it with mayo/lime juice/bacon bits and dry Buttermilk Dressing seasonings.


Say you?
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Old 07-22-2018, 01:21 PM   #2
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small shrimp, we long ago used the canned salad shrimp because that's what my girlfriend made hers with (I stole the recipe ), but now use small precooked, frozen shrimp and chop them up a bit.



hard boiled egg

celery


chopped red or sweet onion that has been soaked in ice water for a while, then well drained


I dress with a mix of mayo, yellow mustard, a bit of vinegar, a bit of sugar, salt and pepper. Sometimes I'll throw in a little Marzetti's coleslaw dressing if I don't make enough dressing originally and don't want to mix up more.
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Old 07-22-2018, 01:39 PM   #3
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Med, your additions would make it a meal for these hot summer days. Great ideas, and thanks.
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Old 07-22-2018, 02:20 PM   #4
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Quote:
Originally Posted by Kayelle View Post
Med, your additions would make it a meal for these hot summer days. Great ideas, and thanks.

Yes, I've made it a meal on more than 1 occasion. Oh, I do use the red bell in it, but didn't list since you did. You're welcome!
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Old 07-22-2018, 02:48 PM   #5
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In Sweden macaroni salad is a meal. I used to make one with taco meat, diced peppers , cucumber, tomatoes , nectarine and corn and a dressing made out salsa and mayo and off course pasta.

I also make really good, Club macaroni salad too.
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Old 07-22-2018, 02:56 PM   #6
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Count me in also for the tiny salad shrimp. I also add chopped cucumber.

Basically I pretty much use...

Either ditalini or small shells

A can of rinsed and drained tiny shrimp. I try to keep a can or two in the pantry just for this - my mom made it this way for years and if it doesn't have shrimp in it, it kind of feels like something is missing.

Chopped cucumber, celery, green bells (and red if I have it), either scallions or red onion, chopped hard cooked egg, and diced tomatoes

For the dressing I blend some mayo, a splash or two of rice vinegar, fresh or dried dill, and s and p.

Now I am craving macaroni salad!
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Old 07-22-2018, 03:45 PM   #7
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I make the same mac salad my family has enjoyed since, at least, the 50's...


Salad macaroni (ditalini now )
Chopped celery, onion, black olives, pickles (I like sweet, others in family like dill.. I make two batches for family gatherings)
Mayo and a bit of plain yellow mustard.
Salt and pepper.


No vinegar.. of any kind.. ever..


Ross
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Old 07-22-2018, 04:19 PM   #8
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I have two pasta salads I make most often.

Couscous with Grilled Vegetables
Grilled bell peppers (at least three colors) and onions, pearl couscous and a vinaigrette with red wine vinegar, olive oil and fresh herbs - parsley, chives and basil if I have it, S&P.

Antipasto Pasta Salad
Rotini or penne pasta with chopped salami, pepperoni, roasted red peppers, green bell pepper, oil-cured olives, capers, diced Fontina cheese, grated Parmigiano Reggiano cheese, fresh basil and chives (or Italian seasoning), red wine vinegar and olive oil.
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Old 07-22-2018, 05:35 PM   #9
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1 lb. - Small shells pasta
5 oz. can - Tuna
8 oz. block Cabot Seriously sharp cheddar cheese
4 - 5 stalks Celery
1/2 medium Red or yellow Onion
1 TBSP. Fresh parsley
Salt and ground black pepper
Pinch sugar
5 - 6 capfuls White vinegar
Dry mustard - to taste
1 bunch green onions (scallions)
Mayonnaise
8 oz. Sour cream
Large tomato - chop meat small (peel skin before chopping and roll into a rose shape & add parsley leaves for decoration - optional)

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Old 07-22-2018, 05:55 PM   #10
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Thanks for all the interesting ingredient contributions...keep them coming.


I'm thinking julienne radishes would add some crunch and color.
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