Diva Tasting: Macaroni Salads ….

Sometimes I could sit and eat a whole bowl of some of these. They are great as a meal, snack, or side-dish.

Macaroni Salads for Lunch or Snacks

Ingredients

1 (12 Ounce) Package Elbow Macaroni

1 Large Can Tuna, Drained

1 Stalks Celery, Diced

1 Small Chopped Sweet Onion

1 (10 Ounce) Can Baby Peas, Drained

1 Cup Mayonnaise

2 Tablespoons Sweet Pickle Relish

Kosher Salt And Pepper To Taste

3 Hard-Cooked Eggs, Chopped

1 Pinch Paprika, For Garnish

Directions

Step 1 Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.

Step 2 In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving. Serves 6 Serve with Crostini or Crackers.

Italian Pasta Salad

Ingredients

8 Ounces Pene, Cooked And Drained

2 ½ Cups Assorted Cut-Up Vegetables (Broccoli, Carrots, Tomatoes, Bell Peppers, Cauliflower, Onions And Mushrooms)

½ Cup Cubed Cheddar Or Mozzarella Cheese

Cup Sliced Pitted Ripe Olives (Optional)

1 Italian Dressing

Directions

Step 1 Combine all ingredients except Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature. Serve with crostini or crackers. Serves 8

NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Dressing before serving. For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann’s(R) or Best Foods(R) Real Mayonnaise for 1/2 cup Wish-Bone(R) Italian Dressing.

Shrimp and Avocado Pasta

Ingredients

1 (16 Ounce) Package Uncooked Penne Pasta

¼ Pound Bacon

1 Pound Cooked Shrimp, Peeled And Deveined

2 Avocados – Peeled, Pitted And Diced

1 Cup Shredded Cheddar Cheese

1 Cup Mayonnaise

¼ Cup Lemon Juice

2 Tomatoes, Diced

1 Teaspoon Crushed Red Pepper

4 Cups Shredded Lettuce

Directions

Step 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.

Step 2 Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.

Step 3 In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.

Macaroni Salad Supreme

Ingredients

4 Cups Elbow Macaroni

1 ½ Cups Mayonnaise

Large Onion, Minced

1 Large Green Pepper Dices

1 Pint Cherry Tomatoes Halved

¼ Cup Chopped Fresh Cilantro or Flat Leaf Parsley

2 Tablespoons Prepared Yellow Mustard

2 Teaspoons Rice Vinegar

¾ Teaspoon Celery Seed

1 Teaspoon Kosher Salt

3 Hard-Cooked Eggs, Chopped

Directions

Step 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Step 2 Rinse macaroni in cold water until cool; drain.

Step 3 Stir mayonnaise, onion, parsley, mustard, rice vinegar, celery seed, and salt together in a bowl; add macaroni green pepper, tomatoes and eggs and stir to coat.

Step 4 Chill in refrigerate for 30 minutes before serving. Serves 8, Serve with garlic crostini or saltines.

Ham and Pasta Salad

Ingredients

8 Ounces Ziti Pasta

1.5 Pound Cooked Ham, Cubed

1 Large Green Bell Pepper, Cut Into 1 Inch Pieces

1 Large Red Onion, Coarsely Chopped

3 Tablespoons Sweet Pickle Relish, Chopped, Juice Reserved

1 Cup Cherry Tomatoes, Halved

1 Cup Mayonnaise

½ Cup Sour Cream

2 ½ Teaspoons Beef Bouillon Granules

1 Tablespoon White Vinegar

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

2 Cloves Garlic, Minced

Directions

Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2 In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

Step 3 In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

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