Best Aunt Karens Macaroni Salad Recipes

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GRANDMA'S MACARONI SALAD



Grandma's Macaroni Salad image

Provided by insanelygood

Categories     Recipes

Time 30m

Number Of Ingredients 11

8 ounces elbow macaroni (cooked and drained)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped onion
3/4 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp ground black pepper

Steps:

  • In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.
  • Refrigerate for at least 4 hours before serving. Preferably overnight.
  • Stir before serving.

Nutrition Facts : Calories 208 cal

SWEET MACARONI SALAD



Sweet Macaroni Salad image

A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. -Idalee Scholz, Cocoa Beach, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Nutrition Facts : Calories 400 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 332mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

KAREN'S MACARONI SALAD



Karen's Macaroni Salad image

This is my macaroni salad answer to my husband's hatred of celery! The green olives add a nice color and great flavor. Even if you do not care for green olives (I don't), they really work well here. I don't like macaroni salad without them now! NOTE: Sometimes I also add halved grape tomatoes for something different. I've also taken to adding a small amount of celery seed and sometimes a splash of white vinegar.

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 lb macaroni (elbow, rotini, etc.) or 1 lb pasta (elbow, rotini, etc.)
1 cup hellmanns light mayonnaise
1 small onion, finely chopped
1/4 cup chopped stuffed green olive
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

  • Cook macaroni according to package directions.
  • Drain and rinse well with cold water.
  • In a large bowl mix mayo, onion, olives, salt and pepper until well combined.
  • Add macaroni and mix well.
  • Refrigerate until serving.

AUNT GERT'S MACARONI SALAD (PAULA DEAN) RECIPE - (4.4/5)



Aunt Gert's Macaroni Salad (Paula Dean) Recipe - (4.4/5) image

Provided by rrxing

Number Of Ingredients 8

16 oz mayonnaise
1 medium onion, chopped
1 cup diced celery
1 cup sugar
1 cup cold water
1/2 cup white vinegar
2 cloves garlic, minced
16 oz pasta (radiatore, cooked)

Steps:

  • Combine all ingredients. Add pasta last. Mix well. Refrigerate overnight. Mixture will be soupy at first, but it will thinken as it chills.

CLASSIC MACARONI SALAD



Classic Macaroni Salad image

This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or festive weekend barbecue. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled large egg, chopped
Dash paprika

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat. , Refrigerate until serving. Garnish with egg and paprika.

Nutrition Facts : Calories 115 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 362mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

AUNT WOOFIE'S MACARONI SALAD



Aunt Woofie's Macaroni Salad image

I have been making my Macaroni Salad like this for years. . The juice from the green olives and pickles really add to the flavor of the salad. Slice the olives and pickles before measuring them. This is really good if you make it the night before you are going to serve it. It gives the different flavors and juices a chance to blend really well. I don't like my pasta salads with a lot of mustard so I use horseradish sauce. You can replace it with more mustard if you want. I use the mustard for color only. Prep time is approximate. Cook time is the refrigeration time. This recipe can easily be doubled.

Provided by AuntWoofieWoof

Categories     Lunch/Snacks

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup uncooked salad macaroni (or any kind of macaroni)
2 quarts water, in a pan
1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
2 tablespoons horseradish sauce (optional)
1 tablespoon brine, from green olives
1 tablespoon brine, from pickles
1/2 tablespoon sugar
1 teaspoon prepared mustard (for color, you can add more if you want.)
1/4 cup milk (if needed)
2 tablespoons sliced green olives
2 tablespoons sliced black olives
4 tablespoons chopped hamburger dill pickle slices
2 tablespoons chopped green onions
2 hard-boiled eggs, diced
1 hard-boiled egg, sliced
paprika (optional)

Steps:

  • Bring water to a boil and add macaroni.
  • Cook until macaroni is done.
  • Drain, rinse and set aside.
  • In a medium sized bowl mix next 6 ingredients together until well blended.
  • If the mixture is too thick add the milk a little at a time until desired consistency is reached.
  • Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
  • Stir until well blended.
  • Add the macaroni and mix well until the macaroni is covered with the mixture.
  • You may need to add a little bit more milk to make it easier to mix together.
  • Add a tablespoon or so at a time.
  • Garnish with the egg slices.
  • Sprinkle with Paprika if desired.
  • Refrigerate for at least one hour or overnight before serving.

Nutrition Facts : Calories 472.2, Fat 30.6, SaturatedFat 5.4, Cholesterol 180.2, Sodium 826, Carbohydrate 41, Fiber 1.4, Sugar 7.6, Protein 9.5

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