Best Aunt Marthas Macaroni Salad Recipes

AMERICAN MACARONI SALAD

Steps:

• In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

AUNT WOOFIE'S MACARONI SALAD

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.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

TUNA MACARONI SALAD

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.

CLASSIC MACARONI SALAD

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.

AUNT MARTHA'S MACARONI SALAD

Steps:

• 1. Mix the cooled elbow macaroni, shrimp, onion, bell pepper and parsley together. Add several large spoonfuls of mayonnaise, vinegar, salt and pepper. Mix well. You may have to add more mayonnaise as it will be absorbed by the macaroni. Make sure that you add enough as the salad should be moist, but not too creamy. Re-season to taste as needed. Chill until served.
• 2. Note: You will need to add mayonnaise after this sits in the fridge for a length of time as the mayonnaise gets absorbed by the macaroni. You can also add a little more vinegar if needed.