Need a basic receipe for making summer macroni salad ?

Question

Need a basic receipe for making summer macroni salad ?

Answer 1

I just finely dice some onion and green pepper and add that to some cooked macaroni.  And I use Kraft cole slaw dressing on it.  That's about as basic as you can get.  If I want to take it farther I will add other things but if I am in a hurry that's what I do.

Answer 2

http://search.yahoo.com/search?p=macroni...

Answer 3

1 cup minced Celery

1 cup minced Red onion

2 medium Carrots, shredded.

1 pound pasta Cooked Al dente

Italian Dressing.(about 3/4 C)

Salt and Pepper

I used this for a restaurant I was cooking in and everyone love it. I find Mayo based is too heavy.

Answer 4

These are two of my favs

MACARONI AND CHICKEN SALAD  

2 cups macaroni

2 small or 1 large can Swanson white chicken breast

celery

tomato

green pepper

onion

mayonnaise

apple cider vinegar

salt

pepper

sugar

Cook macaroni according to box, do not over cook (7 min). Drain; cool water. Cut up about 4 or 5 stalks celery, one green pepper diced, one onion finely chopped. Remove seeds from 2 tomatoes and dice.

Add chicken, salad, and flake it up a little bit at a time. Combine with 1 cup Hellman's mayonnaise, 2 tablespoons apple cider vinegar, teaspoon salt, teaspoon sugar, a pinch of pepper.

Mix; add to salad mixture.

Chill and enjoy.



MACARONI AND SHRIMP SALAD  

1 lb. macaroni, cooked

2 or more lbs. shrimp, cook, peel and cut in 1/2 inch or smaller

Mix, add salt and pepper to taste. Then mix dressing.

DRESSING:

Salad dressing

1/4 c. vinegar

1/4 c. sugar

1/4 tsp. celery seed

1/4 tsp. Old Bay

Cook sugar and vinegar until sugar is dissolved. Add Old Bay, celery seed and boil 1 minute. Mix this with 1 pint of salad dressing, then mix into the macaroni and shrimp.  

Answer 5

Go here for several different recipes:

http://www.cooks.com/rec/search?q=summer...

Answer 6

Well...... If you like it without mayo you could use salad dressing instead.  I usually use Greek or Italian with whatever short pasta is handy then I add some cut up baby corns, green, red, yellow, or orange peppers, feta cheese, maybe some crab or shrimp, olives (if you like them), artichoke hearts (again, personal preference here), cucmber, hard boiled eggs, etc.  Then I mix it all together, add some salt and pepper and let it sit in the fridge.  Sometimes after it sits you will need to add more salad dressing because the pasta will soak lots of it up.

Hopefully this helps!

Answer 7

Amish Macaroni Salad --

INGREDIENTS

2 cups uncooked elbow macaroni

3 hard-cooked eggs, chopped

1 small onion, chopped

3 stalks celery, chopped

1 small red bell pepper, seeded and chopped

2 tablespoons dill pickle relish

2 cups creamy salad dressing (e.g. Miracle Whip)

3 tablespoons prepared yellow mustard

3/4 cup white sugar

2 1/4 teaspoons white vinegar

1/4 teaspoon salt

3/4 teaspoon celery seed



DIRECTIONS

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

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Classic Macaroni Salad --

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

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.

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.  

Answer 8

Classic Macaroni Salad

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:

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.

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.

Answer 9

Here's a really, really good -- yet basic -- recipe that I've been making since the '60s:

1 lb elbow macaroni

1/2 c finely diced yellow onion (1 small or 1/2 large)

1/2 c finely diced celery (about 2 ribs)

1/3 c finely diced radish (about 4 or 5)

1/2 tsp salt

fresh ground pepper to taste

1 1/2 c Miracle Whip (NOT mayonnaise)

1/2 c prepared yellow mustard

Cook macaroni per box instructions, drain, and let come to room temperature.  In a large mixing bowl, add diced veggies to macaroni and toss.  Let sit in fridge about 10 minutes.  Meanwhile, mix Miracle Whip, mustard, salt, and pepper in another bowl.  Then, add this mixture to macaroni and veggies and toss until well blended.  ENJOY!!!!!!

It's even better the next day!

Dave