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Thread: Macaroni Salad

  1. #31
    Senior Member
    Join Date
    Aug 2010
    When mac is still warm after cooking, I toss with Italian dressing (bottled). Later, I add onions, celery, grated carrots, etc. and then bind it all together with mayo.

  2. #32
    Super Member teacherbailey's Avatar
    Join Date
    Feb 2010
    Tucker, GA
    Kitchen Sink Pasta Salad:

    In a large bowl, mix: One 16 oz box of pasta, cooked (I use rotini, you can use your favorite), two cans of small pitted black olives, two cucumbers diced to about 1/2" dice, two large ripe tomatoes diced to the same size, a chopped green pepper if you like it, three chopped celery stalks if you like them, one zucchini sliced thin and slices quartered, and one yellow squash prepared the same way. Add in 3-4 thinly sliced green onions too, with some of the green part. This is a mix and match salad so just put in and leave out what you want! Mix all together. Pour 3/4 of a 16 oz bottle of Zesty Italian salad dressing over all and toss to coat. Refrigerate at least a day until ready to serve. Mix in 8-12 oz shredded cheese (I use sharp cheddar) and as much of the rest of the dressing to make it the way your family likes it. After serving, you can add leftover raw veggies to this for the next day and some more dressing if needed. My family loves this no matter what I do to it, as long as I leave out pepper and celery.
    Mistakes are just opportunities to invent a new quilting technique!

  3. #33
    Super Member
    Join Date
    Aug 2011
    Just north of Cajun country
    Quote Originally Posted by bigredharley View Post
    is that a quilt pattern?
    Got a good chuckle from this.

  4. #34
    Vat is offline
    Senior Member
    Join Date
    Feb 2011
    Central Alabama
    Teacup, the macaroni soaks up some of the dressing, so no it is not too much ! ! This recipe makes lots, so it is a good recipe for Family gatherings, church socials, etc. etc.

  5. #35
    Super Member Wanabee Quiltin's Avatar
    Join Date
    Jul 2011
    St. Louis suburbs
    Quote Originally Posted by tesspug View Post
    I cook one box of macaroni in salty water. The water is suppose to be as salty as the ocean. Chop 1/2 onion, three celery sticks, three or four sweet pickles and two chopped hard boiled eggs. Mix with the macaroni. For the dressing
    1 1/4 cup mayo, 2 tablespoons vinegar, 1 tablespoon sweet pickle juice, 1 teaspoon dry mustard, a sprinkle of paprika, salt and pepper. Mix with the macaroni and cool. It's better if it sits for a while. Adjust spices before serving. I also like to add albacore tuna.
    This sounds about what I use, but I really like to add some chopped up cheese, velvetta is great, instead of the tuna.

  6. #36
    DJ is offline
    Super Member DJ's Avatar
    Join Date
    Mar 2008
    Pacific NW
    My version:
    1 package multi-colored spiral pasta, cooked
    1 package frozen mixed vegetables (I like Fiesta Blend)
    Your favorite bottled creamy dressing (I personally like something on the sweet side like Johnny's Jamaica Mistake) enough to moisten ingredients "to taste"
    Mix together, cool, enjoy.
    You can add extras as you like. Sliced ripe olives; chopped sweet onion; chopped artichoke hearts, cheese cubes, shrimp, etc.

  7. #37
    Super Member girliegirl's Avatar
    Join Date
    May 2011
    Palmer Township, PA
    Blog Entries
    Mom's Recipe

    cooked macaroni

    one cup of mayo
    1 Tablespoon yellow mustard
    1 Tablespoon vinegar

    1/4 C chopped onion
    1/2 C chopped celery
    1/2 C chopped green pepper

    add to Mayo mix

    add cooked Macaroni

    after 1/2 hour

    add a can of drained tuna fish in it and mix...

    only salad I will eat .. Her potato salad is made with same Mayo mixture, but with onion, celery, diced pickles and hard boiled egg.. both are from our PA Dutch cooking..
    Squirrelly Shirley

  8. #38
    Super Member cherrio's Avatar
    Join Date
    Jun 2010
    Ohio, the land of 4 seasons. sometimes all in the same week!
    Well Plz post those reciepes!! I need help with my coleslaw. It never tastes as good as when we get it from a restaurant .
    Quote Originally Posted by janjj View Post
    This is an interesting post. The only thing I can comment on is years ago we ate at "The Machine Shed" at the "Living History Farms" in Des Moines, IA I joked with the waitress wondering if they had recipes for the cole slaw and meat loaf. When left the chef came to meet us - recipes in hand for us reminding me that they were for 100 people. BUT he was quite adamant about the dressing. Buy 'salad dressing' not Miracle Whip. M. Whip he said is not salad dressing ! Up until that I had always used M Whip. Never again !
    You never stand taller than when you stoop to help a child.

  9. #39
    Junior Member
    Join Date
    Oct 2008
    Cooperstown, NY
    Blog Entries
    Vat, I wanted to tell you that I tried your recipe and it is fantastic! I made half recipe and the dressing was all absorbed. A friend tasted it, couldn't figure out what was in it, and asked for the recipe.

  10. #40
    Senior Member
    Join Date
    Jun 2010
    Blog Entries

    Do you mean something like Ranch Dressing or is there a real "salad dressing"?

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