BAREFOOT CONTESSA MACARONI SALAD RECIPES

Name: The Best Macaroni Salad Ever
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 4 c. elbow macaroni; 1/2 c. mayonnaise; 1 tbsp. red wine or distilled vinegar; 3 tsp. sugar, more or less to taste; 1/4 tsp. salt, more to taste; Plenty of black pepper; 1/4 c. milk (more if needed); Splash of pickle juice, more to taste; 3 whole roasted red peppers, more to taste (can also use pimentos); 1/2 c. black olives, finely chopped; 6 sweet/spicy pickle slices, diced (about 1/2 cup diced); 3 green onions, sliced (white and dark green parts)

BEST MACARONI SALAD RECIPE - HOW TO MAKE MACARONI PASTA SALAD

Best Macaroni Salad Recipe - How to Make Macaroni Pasta Salad image

This macaroni salad recipe is creamy but still light, sweet but tangy, and has a wonderful mix of flavor, spice, and texture. And you can make it fast, in less than 30 minutes!

Provided by Ree Drummond

Categories main dish salad

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

4 c. elbow macaroni
1/2 c. mayonnaise
1 tbsp. red wine or distilled vinegar
3 tsp. sugar, more or less to taste
1/4 tsp. salt, more to taste
Plenty of black pepper
1/4 c. milk (more if needed)
Splash of pickle juice, more to taste
3 whole roasted red peppers, more to taste (can also use pimentos)
1/2 c. black olives, finely chopped
6 sweet/spicy pickle slices, diced (about 1/2 cup diced)
3 green onions, sliced (white and dark green parts)

Steps:

Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - FOOD.COM

Barefoot Contessa Pasta With Sun-Dried Tomatoes - Food.com image

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as Kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 -2 garlic clove, diced
1 teaspoon capers
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

Nutrition Facts : Calories 369, FatContent 19, SaturatedFatContent 7.6, CholesterolContent 37.2, SodiumContent 695.3, CarbohydrateContent 32.2, FiberContent 2.1, SugarContent 2.5, ProteinContent 17.3

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Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
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