Best Summertime Macaroni Salad Ala Aunt Max Recipes

THE FAMOUS MACARONI SALAD

Steps:

• In a large bowl, combine cooked macaroni, pickle relish, onion, black pepper, and mayonnaise, toss together until all of the ingredients are distributed well.
• Add chopped boiled eggs and fold in being sure not to mash them too much. Refrigerate until serving.

SUMMERTIME MACARONI SALAD ALA AUNT MAX

Steps:

• 1. Cook macaroni to package directions. (do not overcook it will flatten the macaroni)
• 2. While that is happening, prepare all the vegetables.
• 3. Cool the macaroni. When the macaroni is finished cooking, pour off the hot water and immediately add very cold water to macaroni to stop the cooking process. You can either add some ice to the pot and stir the macaroni until chilled or you can pour off again and add more cold water. I find adding ice cubes the best method.
• 4. When the macaroni is cool and drained, mix all the ingredients, except tomatoes, in a large bowl.
• 5. When you have finished mixing thoroughly and have added the correct amount of salt and pepper. Add the tomatoes and fold them in gently so you do not end up with pink salad. Or you can sprinkle them over the top for a decorative touch.

SUMMER MACARONI SALAD

Steps:

• Combine cooked pasta, cucmbers, tomatoes, tuna, celery and onion in large bowl.
• Combine mayonnaise and Italian dressing and add to salad.
• Add dill, salt and pepper to taste.
• Chill well.

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.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of water to a boil; add salt. Add macaroni; cook until al dente. Drain. Rinse with cold water, and drain. Transfer to a large bowl. Cover with plastic wrap; refrigerate until cool.
• Thaw peas under cold running water. Drain. Toss with celery, scallions, and ham in a bowl. Add to macaroni; toss.
• Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.

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.