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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.
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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. |
Originally Posted by bigredharley
(Post 6084993)
is that a quilt pattern?
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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.
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Originally Posted by tesspug
(Post 6085141)
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. |
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. |
Mom's Recipe
cooked macaroni one cup of mayo 1 Tablespoon yellow mustard 1 Tablespoon vinegar mix 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.. |
Well Plz post those reciepes!! I need help with my coleslaw. It never tastes as good as when we get it from a restaurant .
Originally Posted by janjj
(Post 6086781)
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 !
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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.
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janjj,
Do you mean something like Ranch Dressing or is there a real "salad dressing"? |
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