Best Summer Macaroni Salad Recipes

SUMMER CHICKEN MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture., Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.

SUMMER MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain; rinse with cold water and drain again., In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving., To serve, stir in reserved dressing. Sprinkle with parsley.

SPAM & MACARONI SUMMER SALAD

Steps:

• Cook macaroni according to directions. Drain, do not chill.
• While hot drizzle with oil and vinegar.
• Add onion, seasonings and cheese, toss well.
• Chill throughly. Serve on salad greens to dress up (optional).

SWEET AND TANGY SUMMER MACARONI SALAD

Steps:

• 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 and rinse in cold water until macaroni is cooled.
• Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.
• Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.

SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the macaroni is cooking, mix salad dressing, sugar, vinegar, mustard, relish, salt, and pepper together in a bowl.
• Drain macaroni, rinse under cold water, and drain again. Add to the salad dressing mixture with tomatoes, celery, and onion. Stir until thoroughly coated. Sprinkle with paprika. Refrigerate until ready to serve.

CALIFORNIA SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.
• Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.
• Add mayonnaise mixture to cooled macaroni; stir until well coated.

REFRESHING SUMMER COLD TUNA MACARONI SALAD

Steps:

• 1. Bring pot of salted water to a rapid boil. Add pasta to boiling water. Stir and let boil for 8-10 minutes. Remove Pasta from pot, drain well then rinse while in colander with cold water from your tap. After pasta is completely cooled, drain well and pour into large bowl.
• 2. While pasta is boiling, rough chop a large sweet onion.
• 3. Empty the contents of the sweet relish into bowl with pasta and stir. Add the chopped onion and mix into pasta mixture.
• 4. Open both cans of tuna and drain well. Empty the cans of tuna, breaking up the tuna as you do. Mix well into pasta mixture. Add the jar of Miracle Whip and mix completely with pasta, relish and onion.
• 5. Refrigerate the pasta salad until very cool. Before serving, stir again and add salt and pepper to taste. I like to use sea salt for the taste.
• 6. Hint: Sometimes the salad becomes dry (due to the pasta absorbing the liquid), so before serving if it is a little dry, add a small amount of milk to the pasta salad and mix well.

SUMMER MACARONI SALAD WITH PEAS AND RADISH

Steps:

• 1. Place all the ingredients in a bowl and toss to mix. Chill 1 hour before serving. Serves 4

SUMMER BLT MACARONI SALAD

Steps:

• In a large bowl, comine the first four ingredients; mix well.
• Add the macaroni, tomato and onions; toss to coat.
• Cover and refrigerate.
• Just before serving, add lettuce and bacon; toss to coat.

SUMMER PICNIC MACARONI SALAD

Steps:

• Drain the macaroni.
• Pour a mixture of 3 tablespoons vinegar and 2 tablespoons sugar over the drained (still in the colander) macaroni.
• Drain the macaroni (again).
• In a large bowl mix salad macaroni, peas, baby gherkins, celery, sweet onion, tuna, cubed cheese.
• Dressing: Take the mayo, sugar, some vinegar, salt and pepper to taste; mix into the macaroni mixture. You may want to add more dressing.
• This is a very forgiving salad. You can sub salad shrimp, ham or chicken for the tuna or ditch the meat/fish and add some grated carrots (if using carrots you might want to cut back on the sweet pickles), diced zucchini and diced red peppers.
• Chill, check the dressing and enjoy.

SUMMER MACARONI SALAD

Steps:

• Cook macaroni according to package directions, drain and rinse in cold water, set aside.
• In a small bowl, mix mayo, dried onion, mustard, sweet pickle juice.
• Next toss sweet pickles, celery, green pepper, eggs, peas with macaroni.
• Add mayo mixture, mix well.
• Fold in cheddar cheese cubes.
• Refrigerate for at least 2 hours.
• Stir before serving, enjoy!

SHRIMP MACARONI SUMMER SALAD BY FREDA

Steps:

• Cook Macaroni, per Package directions in salted water. Rinse, Drain, Cool, and set aside. Boil eggs, peel, & Cool set aside. Rinse the Shrimp, Drain, Cool. DRESSING: Mix all ingredients for the Dressing Set this aside.
• Add Chilled Shrimp to Mixed Dressing above. Toss well and Chill. Chop, celery, onion, . Place in a large Bowl. Add; Olives, Parsley & 1/2 Cup Pickle Relish. Toss well. ADD; This to Chilled Macroni. Add; Shrimp with the dressing to Macaroni. Toss well, add 2 Tbs Pickle Juice, Toss again.
• Top with Boiled Eggs Sliced around the Top edge of your Bowl. Place Handfull of the Shrimp (This You saved above) to the top of this salad and Serve. ENJOY A COOL SUMMER SALAD. Tip: Can be made Day ahead, Just top with Boiled eggs and shrimp just before serving. TIP: Can Serve on a bed of Lettuce or Just as a full Cool Summer meal, or Side Dish.